A one stop place for information on the latest in event and meeting catering companies, menus, managing food and beverage cost, event chefs and event and meeting catering staff.
Starting From Scratch at Gaylord Stephanie Corbin - 10/05/2009
If you’re having an event at Gaylord Opryland Resort & Convention Center in Nashville, Tenn., you’ll have the opportunity to experience the culinary delights of Executive Chef Michael Swann. Swann started at the resort in 2004 after he gained experience as executive chef in restaurants and smaller hotel properties. More
Affordable Appetites at Convention Centers By Joalien Johnson - 10/05/2009
Meeting planners and tradeshow organizers have scoured their budgets this year, looking everywhere they are able to find ways to streamline costs. One item on almost every budget that has undergone scrutiny has been food and beverage service. Organizers and planners have had to figure out the best ways to meet the expectations of their attendees – all the while cutting corners.
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Not So Tiny These Days Stephanie Corbin - 08/03/2009
Being an entrepreneur is tough – and sometimes rewarding – work. That’s the case with Denise Medved, who has translated her "The Tiny Kitchen" cookbook into a series of food and entertainment shows, one of which, The Metropolitan Cooking & Entertaining Show, was just named a TSW Fastest 50 winner in its first year of eligibility.
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Sorority Dinner Makes It Into Record Book 04/16/2009
The Guinness World Records announced April 16 that Alpha Kappa Alpha Sorority held the largest-ever sit-down dinner in history, for 16,207, July 17 at the Walter E. Washington (D.C.) Convention Center.
Sustainable Practices: Walking the Green Walk By Rachel Wimberly - 04/20/2009
Some talk the green talk, but do the bare minimum it takes to call themselves environmentally friendly. Others walk the green walk down the tradeshow aisle, doing what it takes to have a real hand in preserving the planet. Stepping into the shoes of an attendee or exhibitor who might be headed to a tradeshow, there are several ways he or she could see those efforts.
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Greening Suppliers: Overhauling Tradition By Stephanie Corbin - 04/20/2009
When show managers decide to make their shows more sustainable, there are things they can control – such as decorating – and things they can’t. Those that can’t be controlled are usually services provided by suppliers, though there are options out there for show managers who look for them.
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Catering to a Tough Economy By Lisa Plummer - 03/09/2009
In this challenging economic climate, tradeshows not only have to market harder, but also more creatively. The largest event for the catering and events industries is trying to prove that strong marketing to a healthy industry can result in a successful show.
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Centerplate Scores New Contract By Stephanie Corbin - 01/28/2008
On Jan. 15, the Orange County (Fla.) Board of County Commissioners voted 5-2 in favor of hiring a new caterer, Centerplate, for Orlando's Orange County Convention Center.
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Behind The Story Michael Hart, Editor-in-Chief, Tradeshow Week February 3, 2010 MGM Mirage’s Macau Sacrifice
A while back, I mentioned to a show organizer I know in Hong Kong that I’d been... More
Behind The Story Michael Hart, Editor-in-Chief, Tradeshow Week January 29, 2010 No Room at the D.C. Inn
People in Washington, D.C., have been telling me an anchor hotel next to the Walter E... More
Behind The Story Michael Hart, Editor-in-Chief, Tradeshow Week January 26, 2010 Greg Farrar Is Latest to Go
The recent announcements that Greg Farrar had resigned as president and CEO of Nielse... More
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