Food prices are going up, which means that your flat F&B budget isn’t flat at all—it’s going down. But take heart. Hotel and resort chefs want to give you the impact you expect, even if they have to pull out all their special tricks to do it. A recent panel discussion featured Chef Hubert Des Marais IV, executive chef at the Fairmont Orchid; Chef Charles Charbonneau, executive chef at Hilton Waikoloa Village; and Jacques Monteil, director of catering, events and banquet/luau operations at Hilton Waikoloa Village, sharing their secrets to getting the best F&B event for your budget.
2 comments
Hide comments
