If you have a blank space, fill it. For boring ballrooms, try a blast of color. And conservative venues? Spray graffiti. Event pros work their magic in many ways to transform spiritless spaces into snazzy spots for t...
What's old news to the event industry can be a new discovery to clients. After all, not everyone is familiar with the term “gobo.” Celebration Party Rentals in Lee's Summit, Mo., has a growing event design business...
STAR POWER
Los Angeles-based Hollywood Knights International has a surefire plan for raising money: Snag some celebrities, put them in a sporting event, let the fun ensue and the money will follow. Yet, even this so...
“Trend” can be a dirty word, often amounting to little more than a flash in the pan. Instead, event chefs prefer their pans to sizzle with something that has staying power. Here, catering experts embrace food trends ...
Last month, we showed how rental companies develop attention-grabbing trade-show booths. In Part II, we zero in on the tabletop and dish on the details for creating winning vignettes.
Set a spectacular table and wat...
Sometimes you need a blood-red cocktail to go with your Halloween vampire bash. Other times, there's not a theme in sight — but the menu can still add signature style. Here, three caterers show us the spectrum: from ...
What's hot and trendy one minute can receive a chilly reception the next. And nowhere is this more evident than in the world of entertainment. But some forms have remarkable staying power. For your consideration, fou...
Give trade show-goers something to talk about.
These rental companies did just that at The Special Event 2008 in Atlanta and 2007 in Los Angeles. Their booths wowed the crowds, who voted them the “best of the best.”...
If you want to see a prize-winning pig, don't attend any of the festivals described here. While county fairs have plenty to offer — nobody is knocking farm-fresh jam — some festivals now have surprisingly sophisticat...
Forget super-sizing. If you want to throw an on-trend party, make desserts small, and make a bunch. Here, caterers tell us all about the tiny dessert trend.
BIGGER ISN'T BETTER
Who says a small dessert can't leave ...
