Published Articles, Interviews & Quotations
July's Monthly Morsel
July 1, 2008 -- www.planyourmeetings.com
With the increase of funky, trendy, themed boutique hotels, it’s getting more difficult to pre-plan F&B. Why? Because...
May's Monthly Morsel
May 7, 2008 -- www.planyourmeetings.com
Here is a situation that a lot of us have the power to do something about but don’t: service charges on F&B.
Are they negotiable? Ask the hotels, and they will tell you “no.” Usually, that is correct. But with service fees inching their way up to 23 percent (which I personally think is ludicrous), I see some clients are starting to negotiate the fees....
April's Monthly Morsel
March 31, 2008 -- www.planyourmeetings.com
Hi, everyone, I was fortunate enough to go out of the country to do what? Nothing but eat. Talk about a dream assignment. But, I have to say it is a lot harder than it looks....
March's Monthly Morsel
February 29, 2008 -- www.planyourmeetings.com
Attention Chefs and Catering Managers: This note is to you fine folks in culinary cyberland. I am sitting here writing menus for my various clients, and I am not happy to see that many properties have cookies and lemon bars as desserts on their picnic menus...
October's Monthly Morsel
October 3, 2007 -- www.planyourmeetings.com
Working an event recently, I did my usual schtick and said I wanted to do the bar inventory by counting beer caps. The property said they would make these arrangements ...and they didn't...
September's Monthly Morsel
Septmeber 7, 2007 -- www.planyourmeetings.com
Folks, there is such a thing as too much garlic. I know, hard to believe for you garlic lovers out there, but it is true in a banqueting situation...
July's Monthly Morsel
June 28 , 2007 -- www.planyourmeetings.com
While working last month in Paris, a client treated one of my bosses and me to a dinner for two at La Table de Joël Robuchon. The world-renowned chef...
May's Monthly Morsel
May 9, 2007 -- www.planyourmeetings.com
While working in Denver this past week I ordered a deli buffet, where guests make their own sandwiches. When you do this, pay attention to the choice of meats...
April's Monthly Morsel
April 4, 2007 -- www.planyourmeetings.com
As we are heading into spring, let’s take a fresh look at something we all say we like (but in reality would prefer a burger and fries to) — an entree salad. We all want to take weight off the caboose, so here is what I recommend to make salads a little more palatable...
March's Monthly Morsel
March 8, 2007 -- www.planyourmeetings.com
This month we are going to look at garnishing ... or should I say the lack thereof?
With kitchen staffing being a challenge, and what I feel is a general lack of creativity in the kitchen, we have gotten away from doing that extra touch that completes the plate...
February's Monthly Morsel
February 6, 2007 -- www.planyourmeetings.com
As event planners, we all have this perception that if we want to "upgrade" our events that translates into "we have money in the budget for shrimp." The majority of us know shrimp comes in different sizes. But what those sizes mean can be a little cloudy.
OK folks, get out your Windex, because this morsel is going to clear up the foggy window.
January's Monthly Morsel
January 3, 2007 -- www.planyourmeetings.com
Because we are starting off a new year with the hypothetical "clean slate,” I would like to share my wish list for the upcoming year...
November's Monthly Morsel
November 2, 2006 -- www.planyourmeetings.com
Don’t automatically assume you have to be held captive at hotels for evening events. Let’s face it, staying at hotels for evening functions isn’t cheap...
...But if you are doing a week’s worth of meetings with a couple of evening events, my advice is to book ground transportation and take your clients off-site for at least one function.
Watch The Bar
October 2, 2006 -- www.planyourmeetings.com
This month is all about the banquet bar and how important it is to not be lazy about checking inventory.
At a recent event in Arizona, I was signing off on checks for 90-person event held the previous night, when a bar bill set my B.S. meter buzzing. How did I know this bill was so far off?
September's Monthly Morsels
August 31, 2006 -- www.planyourmeetings.com
This month's morsel is going to focus food placement on buffets. Sounds simple, and yet I am constantly amazed how many different interpretations there are. Allow me to make this as plain as day: Set up the buffet as you would put food on your plate. In other words, use common sense...
August's Monthly Morsels
August 2, 2006 -- www.planyourmeetings.com
I lecture and write about trends a lot, and planners always want to know: "What is in?" I cannot stress enough how important it is not to pay too much attention to food trends. They are subjective.
For example, many people think mashed potato martini bars are hot. I think they had their moment four years ago. Many people still like doing anything in a martini glass. Personally, I think there are so many other interesting forms of glassware to incorporate into food presentations that I am tired of looking at anything other than a martini in there...
Sizzlin' Summer Drinks
June 2, 2006 -- www.planyourmeetings.com
After years of "red" or "white" being the choice at many events, the pendulum has swung back to hard liquor and boutique-designed drinks. Instead of the traditional lemon/lime, drinks are being garnished with everything from floating rose petals to a sprig of rosemary or thyme. Only the freshest of ingredients are being squeezed or puréed fresh before our eyes. How about a frozen rum drink with fresh puréed pineapple in a toasted coconut-rimmed glass with a rum-marinated cherry garnish?
How do you incorporate some of these new drink ideas into your events?
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