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Learn how to expand the way you think about food presentation and sustainability, and take home some ideas that will surprise and delight your clients!
The term 'luxury' itself has grown to be commonly overused in the event industry – to the point where it's essentially lost its meaning. For those of us that define our business and brand as being high-touch, this hurts the
Clarify what is important to clients and guests --- Food, Service, or Both? Find Out! Differentiate your service brand. Every event tells a story. Grab innovative training tips to go from lackluster events to unforgettable,
When things go wrong companies lack a solid understanding of basic risk management principles and suffer greatly inflated costs as a result of their ill-planned responses to workers' injuries, customer complaints, and claims
Don't let unmanaged conflict affect your relationships, waste your time, and/or create stress. While conflicts, disagreements and emotions are normal, problems can occur when they go unmanaged. This interview will help you take complex...
Kosher caterer Lowell Michelson opines on many of the COVID-related questions we all may be asking ourselves, including the future of the catering industry.
Much of crisis communications focuses on preparation and implementation before and during a crisis. Join Christie Osborne via this podcast recorded pre-COVID, but so applicable for today.