THE flowers may be perfect, the wine divine, but in-demand caterers across the country concur: The recipe for a successful party is based on fabulous food. In this month's cover story, award-winning off-premise caterers share their insights into...
IT'S a tough award to win. Being named “catering manager of the year” at Hyatt Hotels means hitting sales targets, winning the support of management and constantly delivering quality. This year's winner — Cheryl Martin, catering manager at the Hy...
MOVING heaven and earth for a wedding client is not the sort of thing most event pros would consider out of the ordinary. Moving trees? Well, that's a different story. Yet landscape alteration was just one of the many special measures that Greenw...
WINNING an elite bicycle race takes stamina, strategy and skill. The same can be said for managing a touring catering operation. British caterer Eat to the Beat took high-end catering on the road in February, serving some 9,000 VIPs in 10 cities ...
WANT to take a buffet from “just OK” to “Hey!”? These manufacturers and designers offer goods — and good advice — for putting height, hot hues and wow-factor features into station presentations...
ELEGANT crystal, fine china, lavish linen — event rental is a high-touch business. But managing rental inventory has traditionally been a low-tech affair, due to the challenges of managing a vast array of products that move in different quantitie...
