SPRAWLING ballrooms? Not likely. Airplane-hangar lobbies? Forget it. One-size-fits-all event and meetings packages? Not even close. With their style-over-size aesthetic and highly customized event production approach, boutique hotels are winning ...
JUST 20 years old when she launched her own event production company, Mary Tribble, CSEP, admits she was “young and naive.” Her father, an attorney, put it more bluntly: “He thought I was nuts. He didn't know an industry even existed,” she says...
THE appeal of desserts has always been strong; just the threat of “no dessert” is enough to make even the most lima bean-loathing child clean his plate. And it's not only children who find these tempting treats irresistible. Three talented hotel ...
Big news on banquets: A healthy 92 percent of respondents predict they will stage the same number or more special events at their hotels and resorts this year as they did last year. And the party predictions stay strong for 2006, with 89 percent...
At The Special Event 2006, scheduled for Jan. 10-13 at the Dallas Convention Center, top-notch education sessions delivered by some of the industry's most talented professionals will address the latest tips, trends and issues in special events. T...
THANKS to the ingenuity of planners coupled with the power of technology, you can create an event on top of a mountain or beneath the sea. (And if you've been looking for a new source for submarines, see page 14 of this issue.) Yet perhaps becaus...
NOTED wine expert Ian Blackburn has been hosting an ongoing series of Friday night wine and food tastings through his Santa Monica, Calif.-based company LearnAboutWine. The tastings are extremely popular and boast 200 to 300 participants, typical...
