Special Events

HOW TO GET GOOD FOOD/NOT BAD FOOD

BY CLAIRE JOLLEY STROOPE, CMP

Food & beverage represents 40 percent to 60 percent of most special event budgets, and as such should be given focused attention. The key to ensuring...

FOOD FOR FETES: SUPER-SIZE MENUS

BY KELLY WARDLE

Just because an event has a long guest list doesn't mean there is any need to sacrifice quality or taste on the food front, caterers say. TASTING MENU...

NACE cooks at its 2004 confab

With "Xtreme NACE" as its theme, the National Association of Catering Executives kicked off its ...

FOOD FOR FETES: BANQUET STATIONS, PLEASE!

BY KELLY WARDLEF

Food statinos: They're festive, they're fast, and they allow guests to sample a variety of menu items. Add in an action station or two, and they can even...

FOOD FOR FETES: MENUS GET DOWN TO BUSINESS

BY KELLY WARDLE

After several lean years, corporate clients are once again bringing their considerable heft to the table, catering managers say. We're seeing business...

GALAS: IDG CREATES A LUXE LOUNGE

BY NATASHA GARBER

With its newly launched catering operation, Los Angeles-based Innovative Dining Group is well positioned as food & beverage provider for some of the city's...

FOOD FOR FETES: DUAL MENUS FOR BAR, BAT MITZVAHS MAKE A NICE NOSH

BY KELLY WARDLE

Menus for bar and bat mitzvahs pose a continuing challenge for caterers: how to please the palates of everyone ......

CATERERS FACE A FULL PLATE OF CHALLENGES TODAY

BY NATASHA GARBER

It's one thing for an off-premise caterer to survive in a tough economic climate. It's quite another ... ...

GUEST ROOM: PATINA'S JOACHIM SPLICHAL'S TIME TO SHINE

BY LISA HURLEY

It was music to the ears of fine-dining fans when veteran restaurateur/caterer Joachim Splichal in October moved his acclaimed restaurant Patina ... ...