Give up cookies for dark chocolate-covered strawberries? These tips, and others, can make your event one that runs on energy and clear thinking.
Everyone who’s tired of seeing picnic lunch menus that feature grilled 6-oz. burgers and chicken raise your hand and say “I”! Since we’re in prime picnic months, allow me to suggest some picnic-themed banqueting items that can give this ho-hum menu a “food lift.” Salads I am not a fan of deviled eggs, yet I […]
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 […]
One thing that is so important to event planners, but that we tend to glaze over, is the timing of an event. When doing an event timeline, we need to take into consideration our guests and how this timeline will affect them and their experience. Let me give an extreme example of what can go […]
As many of you know, I spent last month working the Olympics in Beijing. For those of you interested in working banquets in China, here are some important things to keep in mind …
How do you plan a traditional banquet without it appearing stuffy? How much liquor do you buy if you have to supply it for a 500-person event? How do you spruce up barbecue? How do you deal with a client who insists on serving mashed potatoes in a martini glass? And how do you tell a venue you hate their preferred caterer?
With the increase of funky, trendy, themed boutique hotels, it’s getting more difficult to pre-plan F&B. Why? Because these fun-to-visit hotels are putting so much “personality” into their catering menus I can’t figure out what they’re talking about.
Hi, everyone, I was fortunate enough to go out of the country to do what? Nothing but eat. Talk about a dream assignment. But, I have to say it is a lot harder than it looks.
Food and beverage advice from catering expert Claire R. Gould. This month, Gould shares a cautionary tale about working overseas.
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.
In 2048, your F&B choices may go from fish, chicken or meat to chicken or meat.