WHEN THE CUSTOM EVENT came on board as operations manager of the Kenosha Days of Discovery festival in Kenosha, Wis., six months before the August event, they had some specific goals in mind, says Bonnie Hansen Rybicki, president of the...
LONG GONE ARE the days of pretty for pretty's sake, say leading designers of event products. Today's designers are looking to contemporary culture — in the form of film, fashion and even business trends and world affairs — and the natural...
Add a wash of color to decor items with the Rising Rainbow, a versatile, color-changing lighted display base from Boston-based LIT Design. The Rising Rainbow transforms translucent or semi-translucent objects — such as ice sculptures, crystal...
Bring on the bling and make guests feel like stars with Twinkling Star place card holders — perfect for birthdays, Fourth of July and star-themed celebrations. Available in gold or silver finish, the 2-by-2-inch stars feature three twinkling white...
WHILE ONE CRITICISM of the event industry is its tendency to create waste, many event professionals are developing more environmentally sensitive special events. Here, event experts describe the steps they are taking to reduce waste and to ensure...
WHAT CHALLENGES JUST one day can bring. Joseph Cozza of the New York Marriott Marquis in New York knows this well. Last February, the property's executive director of catering was saddled with the task of creating a three-part party over the span...
MOST JOB-SEEKERS targeting large corporations know that hiring managers today aren't reading resumes; instead, the company may use computers to scan the resumes it receives in the hunt for what it considers key words. Put the right words in your...
IF THE TERM “hors d'oeuvre” brings to mind unimaginative, reheated canapés, take heart: The days of the frozen crab cake are long gone. A mixture of inspired tastes and textures is taking today's hors d'oeuvre to a whole new level. Here, we look...