BUILDING brand awareness is key to any successful event marketing campaign. So when Tiger Beer USA wanted to showcase its product to the central Florida region via the Tiger Beer Chili Crab Festival in November, the ...
JUST as with the other elements of today's totally customized weddings, reception menus reflect the bride and groom's personal style. From formal seated dinners to relaxed receptions, caterers discuss the menu trends...
WHEN people think of champagne, the beverage's bubbles come to mind. So it's no surprise that Miami-based Touch Catering played up the fizz factor at Veuve Clicquot Bubble Bath, the opening event for this year's Sout...
FROM eye-catching, decorative banners to new takes on the classic cake table, pretty, personalized wedding products help couples celebrate their big day in style.
THINKING BIG
Anthony Yu, co-owner of Fantastik Trad...
AT the “Industry Pricing Summit” at The Special Event 2006, held Jan. 9-13 in Dallas, event pros discussed the methods they use to price their services and expertise. Moderated by Howard Givner of New York-based Paint...
TIP: When space is sparse, small fireworks can make a big impression.
Alysha DiGiorgio, pyrotechnician and director of sales and marketing at Digital Lightning in Kensington, Md., notes that the most important facto...
ANY film student knows that lighting is lan integral part of setting a scene. So when FilmL.A., the recently reformed nonprofit that promotes Los Angeles as a location for filmmaking, wanted to dazzle guests includin...
THE best party favors are those that reinforce an event's message, boost a brand, or are just plain fun. Whether they're interactive gifts that attendees make themselves or charming tchotchkes that commemorate the oc...
IT was only fitting that the lighting at the Nobel Prize awards banquet should shine, considering the luminaries in attendance. The 1,400 guests at the December ceremony included members of the Swedish royal family...
DELICIOUS dishes and superb service are hallmarks of successful events, and it's true for groups of 5,000 as well as 50. Here, three caterers discuss the menu, service and logistical challenges that arise when the gu...
