This season’s forecast for galas has technology and world travel playing influential roles.
As meeting planners, we order the food for our attendees, so we must be conscious of what we’re serving during our watch.
Georgia has a new law that allows places of public accommodation — restaurants, hotels, convention centers — to stock epinephrine.
Look for these options at your next event: hyper-local, craft food and drink, gluten-free, ancient grains, mini-comfort foods, umami, meaty flavors and gourmet vegetarian.
Hat’s off to the JW Marriott Grande Lakes in Orlando, where the catering team is anything but ordinary.
Culinaire International’s Senior VP David Wood discusses what planners and attendees will be munching on soon.
An event at AT&T Stadium in Dallas exceeded expectations and offered lessons.
When in doubt I recommend going with your heart.
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.
Last year was “fickle” for the U.S. meetings market, according to PKF Hospitality Research’s annual survey of meeting planners. Among the study’s findings: The U.S. meetings market recovery from the 2008-09 recession lagged behind other industries. Group room night bookings didn’t show significant gains until 2011. Volatility seems the operative word: More event organizers planned […]
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.
Since the holiday season is upon us, I thought I’d write about entertaining at home. Some people look forward to this all year long; others dread it. Which are you?
What’s wrong with this picture? Read this month’s morsel on “Hiring an outside caterer” and, if you can answer the red flag question, you’ll qualify to win a Starbucks gift card.
It’s our job as planners to specify the plate size and give our guests the food we have purchased.
When does it make sense to do catering in an exhibit? We have some food for thought.
Talk with the banqueting team during your planning process and share with them what you expect. All necessary cleaning must be done back of house and not on the floor.
Today we’re going to talk about the fine art — and I do mean the fine art — of shorting guarantees.
The bottom line: Restaurants, if you sell group business have a staff trained to handle the request. Most importantly, have a catering manager who will get back to the customer on a timely basis.
Let’s talk trends. As I see it, 2013 isn’t going to be just about the food anymore. It will encompass many aspects of the entire experience.
Usually I write my monthly morsel about an experience after it happens. Today I am writing it at the beginning of an event. A client of mine hired me to do an event in the Washington, D.C.-National Harbor, Md., area. The event instructions were simple: casual get-together with beer and wine for 150 to 200 guests. The […]
When you think of convention food, what comes to mind? Mystery meat? Inedible veggies? Hunger? It’s not easy being a captive, and famished, meeting or event attendee, but the Georgia International Convention Center (GICC), in partnership with Atlanta caterer Proof of the Pudding, plans to sate its starving masses through a new food and beverage […]
The latest business barometer from Meeting Professionals International demonstrates the impact that even a slight uptick in the economy is having on the industry. Among its findings: Employment numbers jumped sharply (up 65 percent) compared to a year ago. This is true more so in the United States and Europe than in Canada. Event attendance […]
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 […]
As meetings incorporate more and more green programs, the most delicious way to accomplish your eco-event goals and educate your attendees about your actions is through food and beverage. Below are tips to work with your caterers to provide green food to reward your attendees during their long meeting days. Local When building your menu, […]
Being a food consultant and having designed menus for many years, I feel it is crucial to get on the phone and spend some time talking with the chef — especially during the design stage. Most hotel/facilities are A-OK with this once they go to rxforcatering.com and see that I live and breathe culinary banqueting. […]
Despite talk of the recession being over, controlling event expenses remains a top concern for meeting professionals. At the 2010 PCMA Convening Leaders conference on January 12, Plan Your Meetings led a “Making Cents” roundtable between planners and suppliers designed to help them discover win-win solutions to current budgetary challenges. What follows is a summary […]