The good chefs at Benchmark Hospitality International’s 39 hotels, resorts, and restaurantshave cooked up some foodie trends for 2013. Fresh, seasonal, and locally sourced foods are still de rigueur, but now we can add to the mix:
1. Chefs are t...
Did you take a vacation this summer? I did, though June seems like a decade ago. And while we were merrily sailing around the British Virgin Islands on our charter boat, I found myself constantly looking for those sweet spots where I could acc...
Can you even imagine trying to plan a meeting or event without e-mail? It's such a vital piece of our everyday communications, and yet so many still reply to all when just one would suffice, don't use blind copy or groups when sending mass e-m...
Slideshare by Gapingvoid, which creates art to supercharge events.
You know when you keep coming across a topic and it makes you think the universe really is trying to tell you something? I recently ran across a couple of posts that talk a lot ...
I know that appearances are important when it comes to food and beverage—who wouldn't prefer a nicely plated meal over stuff slopped into a bowl?—but I had no idea things like the weight of cutlery could make a difference in how things taste...
Earlier this month Residence Inn by Marriott invited some kids to a roundtable on what they want for their hotel experiences. Some of it is just kid stuff that they may grow out of—though those hovercrafts and floors devoted to fun still sound...
OK, I admit I may resemble a few of these types of people you see at conferences...Thanks to Bizzabo for putting this together.
There's an interesting conversation going on at the Miforum listserv on the term "thought leader," which it turns out I'm not alone in detesting. Along with "subject matter expert," or SME, which I also loathe (ew, and Wikipedia also offers up...
