Food & Beverage

  • 17 ideas to add now for more memorable events

    Mobile device charging stations – the new water cooler of your events. Make it comfortable. Add water and maybe even a list of questions people can think about relevant to your industry as conversation starters – ideal for the power-hungry introvert. Mobile app. Keep it simple, or add some bells and whistles aka participant feedback mechanisms. Every single person shows up with a device, and most of them don’t need more paper to recycle later. Enough said. Water stations, with…

  • Canadian programs help make buying seafood for your event a little less fishy

    Last month I visited the largest wholesale fish and seafood market in the world: Tsukiji fish market in Tokyo, Japan. The market handles more than 400 types of seafood valued at approximately $7 billion Canadian every year. Products arrive from all over to be sold during a lively early-morning auction. They are then sent to restaurants, hotels and caterers to serve to customers all over Japan and beyond. Strolling through the miles of aisles at the market it is easy…

  • Event planner grievances with food and beverage: What venues have to say

    Planners are from Mars, chefs are from Venus (or in this case, Venues!) I recently sat down with Toronto meeting and event manager Tina Aprile, CMP, who works in a popular downtown Toronto hotel. Wanting perspective from the venue side, I hoped to discuss some of my grievances when it comes to food and beverage. ML: What is the main disconnect that you experience between planners and venues when it comes to F+B? TA: It comes down to priorities and…

  • Food and beverage budgeting: 16 tips for doing more with less

    Every event planner strives to deliver the ultimate participant experience during their events. We live for the thrill of seeing the participants (and our clients or employers) wowed and amazed. However, in these times of economic restraint, we’re being asked to create these experiences on limited or declining budgets. We’re required to improve the bottom line but not sacrifice the participant experience. For many events, food and beverage is a critical component of the participant experience. While we long to…

  • Meetings need trust, timing and yes, surprise

    Do your meetings and events leave your participants wanting more? This year, I have attended more than a dozen conferences designed for meeting and event professionals. Most recently, over a period of 12 days I attended four industry conferences. This is more than the average, as most people will attend three to six conferences at the most per year, and each time we plan a meeting we are hopeful to have the “right” audience – in both size and mix…

  • Steps to end food waste in the event industry

    All of us working in this wonderful industry know there’s an inconvenient truth – food waste. We all dislike it, yet feel powerless to stop it. According to a updated study released in 2014 by Value Chain Management International, food waste in Canada equates to an estimated $31 billion annually, of which eight per cent (about $2.5 billion) is attributed to the “food service” industry (hospitality and restaurant industry). When I read the report, I was not surprised because I’ve…

  • Green Key Global and La Tablée des Chefs partner to reduce food waste in the hotel industry

    Green Key Global and La Tablée des Chefs are proud to announce their new partnership. With this collaboration, the two organizations who both promote sustainable development among the hotel industry wish that a maximum of hotels will mobilize in the food waste cause. By partnering with Green Key Global, La Tablée des Chefs relies on the support of the association to promote its service to its members’ institutions. The efforts invested by hotels in the reduction of food waste will…

  • IACC reveals Top 10 Conference Food Trends for 2015

    Useful tips for meeting planners contribute towards healthier conferences Following extensive research among the 400 members of the International Association of Conference Centres, the organization released its Top 10 Conference Food Trends for 2015, which are influencing meeting planners across the globe. Mark Cooper, IACC’s CEO, commented, “Planners are always looking for new and interesting ways to nourish and invigorate their conference attendees, as food has become so much more than just fuel. Recently there has been an enormous shift…

  • Three key areas for improvement in the events industry

    It’s a new world, or is it? Just when I think we are making leaps ahead in how we are managing and delivering meetings, events and group experiences, something happens that makes me think, perhaps we are not. I have the opportunity to go to many conferences and events as part of my job and feel very fortunate for a number of reasons. The opportunities abound to see colleagues and friends from (literally) around the world, to learn from experienced…

  • Five hot-button items for the business events industry in 2015

    With 2014 squarely behind us and a clear view ahead to 2015, what can the business events industry look forward to in the months ahead? Will we be beating down old topics of debate or will we find valuable solutions and seek newer, hotter discussions? Here’s my take on a few things to keep a close eye on. 1. Mind the gap It seemed like everywhere you turned, conference content included a panel discussion on the topic of the generational…

Venue & Supplier Profiles