All 969 guest rooms at the Disneyland Hotel in Anaheim, Calif., are going through an upgrade, which will roll out in phases from 2010 through 2012. The large rooms—which average 400 square feet—will feature a contemporary look along with distinct...

TONY MAALOUF has been named chef and director of food and beverage at AVIA LONG BEACH, slated to open in Long Beach, Calif., this summer. Call 562/436-1047 … PARADIGM SHIFT WORLDWIDE, based in Northridge, Calif., has opened EVOLUTION BROADCAST M...

LITTLE BITES, BIG WOW With shrinking budgets in both corporate and social events — and shrinking portions on some restaurant plates — the big shrink that is being welcomed around the industry in catering is the shrinking dessert. More and more o...

She sets her sights on Olympics work--and she plays to win.

Like your cakes teeny-tiny and totally delicious? Then go bananas with Los Angeles-based Cake Monkey, a bakery specializing in gourmet versions of your favorite childhood snacks. Oatmeal cream pie sandwich cookies come filled with maple vanilla...

Guests can keep their cool during the dog days of summer with these sweet treats

Cross-promotion is key these days to get the ultimate bang for your event buck, says Nadia Digilov, founder of Celebrating in Style in New York. You give vendors much-needed exposure, and they give you discounts — “I scratch your back; you scratc...

Festivals tackle the tough economic climate with marketing plans that go from tried-and-true to brand-new

Matthew David Hopkins brings down the overhead in more ways than one at an eco-aware gala