2024

Peak Creations

Not that long ago with outdoor events, tents tended to be an event planner’s lackluster plan B—something to fall back on if black clouds and a solid drenching threatened your garden party.

Today, though—with new engineering, advanced tech including HVAC systems and electricity, not to mention stylish new formats—tenting systems are serving as full-fledged temporary event venues. Whether you opt for a sleek black conservatory style or a flower-strewn white pole tent, at their best tent installations add both a “wow” factor and functionality.

Saying “I Do” to AI

Artificial intelligence (AI) has been a hot topic in countless industries for years, but only recently have event professionals faced the reality and impact of the tool within their profession. Since COVID, clients are looking to reevaluate how and where they spend their money. Weddings and events have shifted toward DIY crafts and budgeting hacks, and AI has played a vital role in the process.

While there’s not much event pros can do to stop clients from seeking AI hacks for planning, there are ways to embrace the evolution. Following are four ways to say 
“I do” to AI.

Close the Gen Z Gap

Many restaurants and foodservice organizations have cracked the code with Gen Z employees. They’ve developed management habits that have increased their influence over young workers and improved team performance. If you replicate their tactics, you can replicate their results.

Here are three ways to create a work environment that will help build a strong Gen Z team.

A Tale of Two Kitchens

While a kitchen renovation may be high on the wish list, it often gets relegated to the backburner due to cost, disruption and the time you know it will take. And yet, it’s often a major key to growth.

Consider the stories of Ridgewells Catering in Washington, D.C., and 24 Carrots Catering & Events in Costa Mesa, California, two of the largest caterers in the country. The first stands on the precipice of a significant renovation. The latter has been basking in the success of its extensive renovation since 2018. Both owners understand that while kitchen rehauls present many challenges, the investment will pay off for years to come.

Brave New Kitchens

When it comes to designing professional kitchens, “efficiency and flexibility will never go out of style, regardless of the trends,” says Marisa Mangani, president of Mise En Place Design in Sarasota, Florida. “It’s all about making money, saving steps, minimizing labor and having built-in flexibility to account for menu changes and staffing changes.”

Managing Risk in 2024

Caution is the byword as the year progresses. The economic environment remains unsettled, especially as the presidential election presents uncertainty. Firms that tighten up their risk management practices will put themselves in a good position to get through the year successfully.

One Footprint, Two Machines

MEIKO is helping operators save time, space and the environment with its new bottle washing system.

With the MEIKO bottle washing system, operators can convert their dishwasher into a machine that thoroughly cleans glass bottles and carafes. The conversion takes less than 3 minutes and can be switched back just as easily.

Serve Hot Foods With Ease

With the Drop-In Induction Dry Well from Hatco, you can ensure that you’re serving food at the right temperature—easily and consistently.

Using induction technology, the Drop-In Induction Dry Well is plumbing-free. So operators don’t have to worry about the cleaning, maintenance and installation that comes with a wet well.

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