Remember, banqueting needn’t be complicated or splashy in order to be fun. It can employ simple things that are done cleanly.
Love is in the air … Valentine’s Day — Feb. 14 is here (or gone). The day we either love, or hate, or the day we would love to hate. It’s always a bit awkward for planners who have an event falling over Cupid’s holiday. Especially if your attendees are primarily men and the destination is out of town. […]
I am late (again) with writing this morsel because I just got done doing the food for the Miss California USA beauty pageant. The first thing that should come to everyone’s mind is this question: What am I doing feeding girls that are participating in a beauty contest?! Those girls don’t eat. Well, my dear readers, you are […]
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 […]
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, […]
Typically, in my Monthly Morsel advice columns, I talk about hotel catering. But for this Best Practices column, I want to go over what you need to think about when booking off-premise venues or restaurants for meal functions. Pre-planning exercise Before we begin, I want you to close your eyes and visualize what the event […]
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. […]
Li-Lac Chocolates offers a variety of fine chocolates to sweeten up corporate gift baskets. Customize your order with personalized packaging or a chocolate molded to fit your company’s logo.
Queenie’s Cookies is a gourmet cookie company with over 75 cookie recipes available for corporate gifts. Company names or logos can be added to gift labels, ribbons, outside gift packaging or custom designed gift cards.
Experience traditional Southern cuisine at Horseradish Grill — Atlanta’s oldest continuously operating restaurant. The grill offers a variety of menu options, including organically grown produce. Catering menus, private dining and patio space are available. — Taylor Dahl
While we sat together at a local restaurant, a client told me about an event she was doing involving a Champagne toast. The event was in a part of the world that had some amazing atmosphere, but to be honest “Champagne” just didn’t fit the location or the purpose of the dinner.
Every event planner thinks about the social faux pas of double dipping when deciding on appetizers, but is the nasty little action really a health hazard?
Award-winning event designers all offer the same advice: Look everywhere for fresh ideas.
The future is here, along with more technology, more networking opportunities, more budget demands… in fact, more demands for everything, including your time. 2008 may be more of 2007, but pick up the tips from our planners and you’ll be ready for a (somewhat) fresh start.
Food and beverage advice from catering expert Claire R. Gould. This month, Gould shares a cautionary tale about working overseas.
Adding a local culinary treat to an event’s menu is an effective and easy way to introduce attendees to a destination’s local attractions. Since this is the “Year of Alabama Food,” the Alabama Bureau of Tourism & Travel has several resources available, including Alabama food recipes, food-themed books and the PDF “100 dishes to eat […]
Folks, there is such a thing as too much garlic. I know, hard to believe for you garlic lovers out there, but it is true in a banqueting situation.
Atlanta-based Affairs to Remember Caterers celebrated its 30th birthday with the opening of a new Midtown West facility, the burial of a time capsule, and predictions for the catering and events industry 30 years from now:
This morsel is not going to be about how food is presented. Instead, it’s about my dissatisfaction with how hotels are presenting their menus to us, the customers.
While working last month in Paris, a client treated one of my bosses and me to a dinner for two at La Table de Joël Robuchon.
A lot of companies are now offering boutique-type sodas during coffee breaks. They are more expensive then the usual Coke or Pepsi products because they have fancy names, but are they worth the additional cost?
While working in Denver this past week I ordered a deli buffet, where guests make their own sandwiches. When you do this, pay attention to the choice of meats.
Advice from our resident F&B expert, Claire R. Gould.
Many people majored in drinking in college; now there’s a legitimate career path for it.
Road warriors of the future may be a lot healthier, thanks to hotels giving trans fats the boot.
PYM’s resident F&B expert shares her wish list for 2007.
In 2048, your F&B choices may go from fish, chicken or meat to chicken or meat.
Tips on creating menus for vegans from F&B expert Claire Gould.
Allow me to make this as plain as day: Set up the buffet as you would put food on your plate. In other words, use common sense.
I lecture and write about trends a lot, and planners always want to know: “What is in?” I can’t stress enough how important it is not to pay too much attention to food trends. They are subjective. For example, many people think mashed potato martini bars are hot. I think they had their moment four […]
When doing a buffet meal, here are some suggestions to enhance guest experience: If seating is for everyone, instruct banquets to set the tables completely instead of placing silverware in a napkin roll on the buffet. The room looks much nicer. Ask that banquets pre-set or serve the beverages instead of having drinks on the […]
NAMES Steven A. Schuldenfrei has been named President of the Trade Show Exhibitors Association; Mary Beth Rebedeau will fill the vacancy he left as Executive Director of the Society of Independent Show Organizers. Alyssa Egger has been named Account Services Representative for Plan Your Meetings (PYM) magazine. Egger will work directly with PYM’s advertising partners […]