I was on the road April 9, driving up Highway 101 for the Santa Barbara (Calif.) Event Professionals' meeting. Those of you who saw the 2004 movie “Sideways” know how pretty this part of the world is, but I wasn't admiring the green hills and blue...
The Place: The Peninsula Chicago
The Scoop: Chicago's installment of one of the world's most esteemed luxury hotel brands lures discerning event clients with a blend of sumptuous interior design, impeccable service and spectacular Michigan Avenu...
The competition for event audiences at Sundance is nearly as fierce as the film fest itself. Hit events take star power, site cachet and entertainment allure to attract the cream of the crowd crop at Park City, Utah's annual celebration of...
Ask any of these caterers about their specialties, and all will tout their versatility. After all, nobody wants to be pigeonholed — it can translate into less business and less interesting projects. But being the go-to caterer for a certain niche...
I am sitting here on what has to be the most beautiful day of the year in Santa Barbara, Calif. My crew is busy setting up a wedding tent in the lower lawn and tightening up the dance floor on the upper patio. I've just posted the CAD (computer-a...
Armand de Brignac Champagne is gold-plated and Hollywood-tested and approved. The award-winning champagne that played a prime part in a Jay-Z video is now available in rose and blanc de blancs. Not just for rap videos, it also set a festive tone ...
Larry Craig can take or leave the current catering trends. The owner of New York-based Laurence Craig Distinctive Celebrations has seen his share. After starting off with a specialty business packaging and delivering low-fat meals to families 11 ...
Last month, we showed how high-tech tools are helping event professionals create green events. In Part II, we look at comprehensive green programs.
“Every litter bit hurts,” the 1960s anti-littering campaign used to say, and many event professio...
Few things in life come cheap — catered events included. But with a substitution here and a tweak there, a high-end menu can be adjusted to suit the needs of a cost-aware client. Three caterers show us how.
THE COST OF SCIENCE
With the right ed...
