Claire Gould shares her best practices for culinary negotiations, how to avoid blowing out your budget, handling bar inventory and more.
Nut allergies, seafood allergies, low-fat, low-carb, vegetarian, vegan, Indian vegetarian, kosher, non-dairy, gluten and soy-free … when the heck did dietary restrictions get so complicated? And where, as an event planner, does it end? To be honest, I don’t have an answer on this question. But “where does it end” does go through my mind as I am writing menus. Since […]
Because of this rough economy, planning events at conference centers with all-inclusive packages has become more popular. There are several reasons why, with the first being the most obvious — the budget. When everything is included in the conference price, planners can understand and effectively budget their costs. Part of the package price includes the culinary experience, but […]
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 […]