The latest on food and beverages behind the business of meeting planning.
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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Centers Trim Costs Where They Can By Joalien Johnson - 07/06/2009
When it comes to being hit by the recession, no one's dodged the bullet, least of all convention centers. Depending on their source of funding, be it public or private, some have fared better than others, but, across the nation, convention centers of all sizes admit they've had to be resourceful in coming up with new ways to save money at the venues – especially smaller-sized facilities.
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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.
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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Centerplate Slips Out of Public Eye By Rachel Wimberly - 02/16/2009
Centerplate kicked 2008 off with a bang, snagging a 10-year, $300 million catering contract with Orlando’s Orange County Convention Center in January. One year later, though, after it lost a lucrative contract to continue to be the concessionaire at the Yankees' new home and its stock took a beating, the company was acquired by Kohlberg & Co.
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Existing Venues: Managing Sustainability By Stephanie Corbin - 09/29/2008
Greening convention centers is becoming quite the trend as sustainability takes hold in the industry. Existing convention centers have been implementing and expanding programs to fight global warming.
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BEHIND THE STORY Michael Hart, Editor-in-Chief, Tradeshow Week March 5, 2010 UBM’s $1 Investment
Elsewhere on our Web site you can see the news that United Business Media will repris... More
OFF THE SHOWFLOOR Stephanie Corbin, Senior Assistant Editor, Tradeshow Week February 26, 2010 The Other Side of the Pen
Back in December, I gave an interview to The Los Angeles Times. Tiffany Hsu, one of t... More
Off the Showfloor Stephanie Corbin, Senior Assistant Editor, Tradeshow Week February 9, 2010 A Badge of Honor
Last week, I visited my home state, Ohio, for a few days on invitation to attend the ... More
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
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