Claire Gould shares her best practices for culinary negotiations, how to avoid blowing out your budget, handling bar inventory and more.
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 […]
What exactly can convention and visitors’ bureaus do for meeting planners? How can they save you time and money? And what is their future role in the events industry? Join our panel of experts as they talk about the old-school and new-school benefits of tapping into this free planning resource. This 40-minute video is part […]
Every month we’ll be posting a new educational video where we speak with your peers about questions and challenges you may be having and talk about the solutions. Last month, we discussed Social networking for meeting planners: On Feb. 12, we’ll be filming our episode about working with CVBs. So if you have any questions […]