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.
According to a survey conducted in 2018, 56% of American workers have had a professional mentor, while 76% believe that mentorship is important. For professional women in a male-dominated industry such as restaurants, mentorship is especially critical.
At the inception of my career, I job-hopped, thinking external mobility would more quickly advance my career opportunities. Today, I have steadily advanced within the same company for almost a decade.
Lucky for me, I grew up in a family where food was an expression of love. My Cuban grandmother affectionally referred to us as “Cubish” (Cuban and Jewish), which meant that we had some serious food coming across our dinner table, combining the flavors of Latin and Jewish/Russian/American cuisine, depending on who was cooking.
No matter the size, the kitchen is the heart of every catering business and restaurant. Each has its own personality and flow. To get a sense of how various caterers make their spaces work, we asked a handful across the country: What do you love most about your kitchen?
When opening a new business, design often falls by the wayside. Distracted by seemingly more important things, owners may neglect to consider how their brand looks and the cohesion of their marketing materials.
What does your technology do for you? If the answer’s not “a lot,” it may be time to invest in new solutions.
Social and corporate gatherings are re-emerging, out of the virtual sphere and back to in-person activity. With them, the need for catering and foodservice professionals is on a steady incline. But the return to those catering engagements comes with changed expectations. Specifically, the need for sustainable social, environmental and governance solutions is at an all-time high.
Starry skies, dappled sunlight, fragrant flowers, gentle breezes—outdoor events come with an innate ambience. Yet even natural beauty can be enhanced. We asked event planners from across the country to share the ways they’re making events in the great outdoors even more memorable.
