Diane Tighe (pictured, reviewing details with event planners), director of catering and conference services at the Washington Duke Inn & Golf Club, shares what she wants to know from planners and why more is not always better, it’s just…more....More
How Republican National Convention organizers invited local caterers to join with the Quicken Loans Arena caterer to add a dash of local pride to food service this week, from boxed lunches to banquets....More
Many planners get pushback from hotels when asking about donating leftover food. A little digging into the issue reveals that, although there is a law that protects people who donate food, it’s still easier for companies to have a blanket policy against it. But that's changing.
Sound farfetched? You could do it today, and maybe you should! Travelers have always discovered destinations through food and dining culture. Social dining adds authenticity, and offers an experience your qualifiers will remember forever....More
For a group that had enjoyed decades of incentive trips to places like South Africa, the destination management company CSI Washington, DC, had to knock their socks off in the nation’s capital (oh, and the group had done a D.C. trip already). Go behind the scenes.
In a recent global survey Hilton Worldwide found that more than two-thirds of business professionals, ranging from Millennials to those over the age of 65, prefer meeting in person to any other collaboration method....More
Hospitality consultancy Andrew Freeman & Co. has released its 2016 trends report on the theme of "multiple personalities." Chefs, restaurateurs, hoteliers—and, by extension, event planners—need to somehow engage guests who can't be categorized and whose preferences may change day to day. It's crazy out there!
Kapow Events creates unique, off-the-shelf corporate events with per-person pricing that can be booked with a click. See if you think the new Web site is “a true digital solution to a cumbersome, archaic process.”...More