Successful caterers and event planners know how to execute events in the most challenging of locations but that doesn’t mean it’s easy. From weather to difficult terrain to Murphy’s Law – anything that can go wrong will go wrong – obstacles abound. To help you overcome them, we’ve gathered tips from two seasoned pros as well as product ideas to help you score big at your next off-premise event.
When the world realized the pandemic was not going away any time soon, the events industry, like most other fields, was forced to either adapt or shut its doors. For the Albany Capital Center in Albany, New York, to evolve in this new world we had to adapt by investing in new technology and finding creative ways to reach our audience.
Pork rinds – those delicate, crunchy, savory and flavor-packed snacks – are finding their way to fine dining tables as well as pubs and wine bars. They’re showing up in a variety of recipes many of which have been traditionally thought of as out of reach‚ but are now trendy and easier to create in a foodservice kitchen.
