COOKING AT AN event site without benefit of foodservice facilities demands different planning than when they are close at hand, but the basics remain the same. Whether it's being served in a tent, on a field or in a museum lobby, catered food...
Last month, we looked at case histories of elaborate event installations. Here, we offer a brief checklist of points to keep in mind when your setup is only temporary...
Countryside, Ill.-based Chicago Party Rental has teamed with Addison, Ill.-based Braun Event and Tent. The merger creates the largest full-service event rental company in the Midwest, with combined annual revenue of $13 million, according to vice...
What's all the buzz about? It's the new Beehive cocktail shaker from American Metalcraft. Made from 18/8 stainless steel, the 24-ounce shaker gets its cool retro look from beehive ridges. The shaker, strainer top and jigger cap all feature a...
“I WAS BORN TO DO THIS,” says Joann Roth-Oseary. “Like when writers find their voice, and it flows? That is the same as the experience for me with catering.” ...
The event industry reacted with shock and sorrow at the sudden death of Bob Blaesing, president of Atlanta-based Experience by Design and ISES treasurer, on April 25...
The Northern California Chapter of Meeting Professionals International has introduced its Member Assistance Program to aid meeting professionals experiencing financial difficulty. The MAP will provide networking opportunities, fee waivers and...
TWO MAJOR TRENDS define today's catering clients: they demand food that rivals the best of international cuisine, and they yearn for the soothing flavors of home. Successful caterers are those who satisfy both cravings...
