I’m thrilled that my column smacking a bit on Dallas’ private dining scene did exactly what I wanted it to do: Get people talking.
What I’ve discovered in my years as a culinary consultant around the world is that the hospitality community in any given city can take on a particular nuance. Dallas is no exception.
Our Monthly Morsel column shares tales from the dark side, what catering managers can do to make sure they book an event and some of the major turnoffs.
This morsel takes place in a southwestern convention hotel. My client decided to do an add-on of an omelet station at one of her breakfasts. There is a chef’s fee associated with this station for a 1.5 hour breakfast. I was purchasing 200 omelets, but the property wanted to provide me with only two chefs […]
The step by step experience I have with banqueting managers across this country is pretty much the same everywhere. And, banquet managers: There is room for improvement. Time and time again, this is how things go: Menus are negotiated and designed with catering and chef. I put a lot of notes on my BEOs for banqueting and […]
This, my dear readers, will probably be one of my shorter morsels. And yet, it may save you the most time, if hotel catering managers heed my advice…