Here are the latest trends from behind the bar -- including some tasty choices for teetotalers.
Organizing memorable and practical meals requires a lot more thought and effort than simply selecting food and beverage. Cutting-edge planners break away from the comfort traps -- round tables in the dining area, mind-numbing buffet offerings, rigid time schedules -- to make meals an enhancement to the event, rather than a feeding frenzy. Stretch Timing Many attendees have to call in to their offices during lunch breaks or have been up so early that by 11 a.m. and again at 5 p.m., they are ...
When arranging the food and beverage for your meeting, options on the same old catering menu can be pretty boring. Sometimes it seems that every facility offers the same items — they just give them different names. After all, how many ways can you serve scrambled eggs and bacon for breakfast or prepare a chicken Caesar salad for lunch? How many times can you serve chicken and still keep attendees happy? To add some zest, follow these suggestions for straying from the menu. Know Your ...
Menus lighten up as diet-conscious guests demand more options
How to remedy an ailing event and learn to avoid problems the next time
Give autumn and winter meals a boost with elk, venison, buffalo or quail
Meetings & Conventions: Planner's Portfolio October 2003 October 2003 PLANNER'S PORTFOLIO: FOOD & BEVERAGE BY Louise M. Felsher, CMP, CMM BREAKING WITH TRADITION Refreshing, creative and affordable snack ideas to offer between sessions Perhaps there is a comfort in finding Danish and croissants at every mid-morning break and cookies or brownies in the afternoon. But is this really the best we can do? Or is it laziness that keeps pastries resplendent and baked goods ...
Meetings & Conventions: Planner's Portfolio April 2002 April 2002 PLANNER'S PORTFOLIO: Food & Beverage BY Joshua Miles SERVING FINE WINES ON A BUDGET Plenty of good, inexpensive vintages will suit most palates at a catered event Event budgets might be under siege, but decent wines can be found without breaking the bank or offending taste buds. When making selections, consider the following advice. Keep it simple. It’s wise, unless wine is the focus of the event, not to have ...
Meetings & Conventions: Planner's Portfolio February 2001 February 2001 PLANNER'S PORTFOLIO: Food & Beverage BY Oren Jaffe, CMP EVALUATING A CATERING DEPARTMENT Trust your eyes and taste buds when inspecting a property’s kitchen facilities You can dazzle a group with five-star hotels, exciting speakers and special effects. But if the food at an event isn’t good, participants will leave with a bad taste in their mouths. During site inspections, it is imperative to assess the ...
Meetings & Conventions: Planner's Portfolio October 1999 October 1999 PLANNER'S PORTFOLIO: FOOD AND BEVERAGE BY PHILIP KENDALL When Box Lunches Are on the Menu New ideas for memorable (and safe) meals on the go Lunch is a necessary break during the course of a long day of meetings. These days, many planners seek midday-meal options that offer attendees convenience and portability, allowing them to check voice mail, return calls or even take a quiet break away from the group. ...
Meetings & Conventions: Planner's Portfolio April 1998
April 1998
PLANNER'S PORTFOLIO:
Food and Beverage
BY SARAH J.F. BRALEY
All About Champagne
Serving bubbly with style is more than a matter of knowing how to pop the cork
Whether you believe the next thousand years begin in 2000 or 2001, there's no time like the present to start planning millennium parties. Of course, the beverage of choice for this momentous occasion — or another celebratory event — is champagne. ...
Meetings & Conventions: Planner's Portfolio February 1998
February 1998
PLANNER'S PORTFOLIO:
Food and Beverage
BY CHRYSTAL INGRAM WHITE
Lessons in Food Safety
Make sure your F&B providers practice proper handling
Mad cow disease that eats holes in people's brains, apple juice tainted with E. coli and strawberries suspected of carrying hepatitis A -- these are serious concerns. Should planners be worried? You bet. Food poisoning accounts for 9,000 deaths each year ...