When it comes to creating menus not typical of the North American convention scene, look no further than chef Duff Lampard. The executive chef of the Metro Toronto Convention Centre (MTCC) in Toronto has more than 20 years of experience in some of the most renowned hotels across Canada. He has also worked in London, England where he brought to life exciting menus for renowned clients such as Chanel Paris, The National Gallery and Sir Richard Branson. He took…
As meetings and events continue to shift back to an in-person format again, what will food and beverage (F&B) look like? The pandemic and the changing health restrictions on events (large gatherings) have been a huge struggle for the industry. It has forced many companies out of the business and those left standing have had to adapt, change, and innovate. Corporate Meetings Network asked two industry experts — Kori Gorman, director of events and catering, Eatertainment Hospitality Inc. and Shannon…
As stay-at-home orders press on and vaccines are still only available for frontline workers and the most vulnerable, the events industry continues to move ahead in the virtual realm. While many attendees are now used to online events, they are also increasingly prone to burnout and fatigue given the amount of time spent in front of a computer these days. So, how do you stop your audience from zoning out? Until we can offer hybrid options or in-person events once…
Press Release Long considered the highest honour for the world’s very best chefs and restaurateurs, the prestigious Michelin Guide continue to map a sparkling path of outstanding dining experiences for travellers and gourmands. This year, Four Seasons Hotels and Resorts earned a record 25 Michelin stars at 17 celebrated restaurants worldwide providing a gateway to the Four Seasons experience. “Exceptional culinary experiences are the backdrop to some of life’s best moments,” says Christian Clerc, president, worldwide hotel operations. “Whether an international traveller or…
Last year, the Metro Toronto Convention Centre saw 1.5 million conference goers, event planners, salespeople, presenters, exhibitors, speakers, tech workers and myriad other people and professions stroll through its massive atrium in downtown Toronto. Week to week the MTCC shifts from the centre of one professional universe to another, enabling thousands of people at a time to gather, network and transact. It amounts to a lot of commerce for the out-of-towners and Toronto both. Last year, the MTCC reported that…
By Leanne Andrecyk and Remi Lefebvre For generations, people have been gathering in groups to confer for myriad reasons — to share knowledge, exchange views, strategize, review practices and develop new solutions. Regardless of the conference or event goal, bringing a group of people together successfully requires more than just satisfying the hunger for knowledge. You don’t have to be a foodie to realize food is an automatic connector between people and can be the conversation starter in any group…
By Michael O’Doherty While technological advancements have reduced the amount of face-to-face time we spend with each other, there truly is no substitute for being together at a live event in person — among your peers, your colleagues and your friends. And yes, I am biased, but let’s talk today about one of the most important yet overlooked parts of a successful meeting or trade show. I’m talking, of course, about the food. The food and beverage offerings are a…
The Board of Directors of St. John’s Sports and Entertainment Ltd. have announced the selection of event hospitality leader Centerplate as the exclusive catering partner for the St. John’s Convention Centre (SJCC), following a comprehensive bid process. Located in the heart of beautiful downtown St. John’s, SJCC offers state-of-the-art facilities for meetings, conferences and events. The 10-year contract will encompass all food and beverage services for events at SJCC, beginning June 1, 2018. “Centerplate has an excellent reputation for working…
From addressing food allergies to dealing with shrinking budgets and tighter-than-ever timelines, venue food and beverage teams face a host of challenges with every event they help organize. Corporate Meetings and Events magazine recently spoke with senior leaders at several successful event venues to learn about how these hard-working teams address such challenges to create exceptional experiences for planners and guest alike. Participants: Jason Bangerter, Executive Chef; Virgilio Vea, Director of Food and Beverage; and Kate Mackay, Director of Sales…
Event Branding & Marketing, Event Budgeting, Event Operations, Food & Beverage
By Jeff Dover Food and beverage is an important part of a meeting, conference or convention. Many delegates rate networking as one of or the key reason they attend, and much of the networking is done at meals or on breaks. Gala dinners can be another highlight. A facility with good food and beverage is important to event convenors when choosing a venue. For the venues, food and beverage is a key component of the offering. In some facilities which…
