I don’t know about you, but I’m often tempted to skip right over a meal to the dessert! It’s amazing to me that no matter how exquisite of a dinner I am served and how full I am after it, I always seem to have room for dessert. Who’s with me?
The post-pandemic return to the workplace has brought out the good, the bad and the ugly—including increasing complaints over harassment, discrimination and retaliation.
How many weddings have you attended where the bar line was long, and the drinks weren’t that great? The answer is probably “Too many.”
Long before “sustainability” became a common goal and corporate buzzword, Waste Not has been putting it into practice.
Holiday events are right around the corner. Will your bar menus get guests in the spirit? If you need inspiration, follow these tips from the experts for making and serving extra-festive refreshments during fall and winter holiday events.
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.
