This month I want everyone to hold on to your bouquets because I am doing a … wedding! The lucky couple are getting married in Los Angeles,Calif. They are having a midday wedding/lunch and a party that evening at the groom’s second home, so this has turned into a destination wedding. So what I have learned from planning this event (other […]
While working in Nevada last week, I went to the final meeting with the off-premise catering company who was catering my client’s customer appreciation event. This party was being held at a museum, and the caterer was from a chain of locally owned restaurants that recently started an off-premise catering division. Their first big contract […]
Planning a meeting or event in a restaurant has several advantages, especially for small to mid-size groups.
As we are winding down the calendar year, but gearing up for professional and personal holiday gatherings, the same question gets asked over and over: What to serve on a budget? For the month of December I want to take this morsel out of the banqueting kitchen and bring it into your home for the […]
The first area planners tend to trim money from is their food and beverage budget. But how do you save money without sacrificing the experience for your attendees, avoid getting hit by hidden banquet fees and best work with the director of food and beverage and catering manager to create exceptional events? In this PYM […]
I recently did a reception in Atlanta where the past history indicated 450-500 people would be attending the annual customer party. I have done this event for four years in various cities and have kept strict group history. Because convention attendance was up this year, the client and I decided that we would increase the […]