The culinary experience has made its way onto the main course menu of many meetings.
Mirroring the public’s exploding fascination with all things “foodie,” such as TV programs, themed dining and competitions, the meetings world is increasingly “stepping up to the plate” to serve superb cuisine. Gone are the days of rubber chicken, mashed potatoes and an overcooked side of zucchini and carrots.
Celebrity chefs such as Wolfgang Puck, whose business acumen has risen even above his groundbreaking culinary expertise, boasts a brand that is one of the most well-known cuisine labels in the world, from restaurants and supermarket aisles to, yes, convention halls.
Our cover story details the magic Puck and three other star chefs cook up for meetings, and their philosophies on how to bring an upscale dining experience to a group environment.
The main story is also served with a “side”: a story on the winner of IACC’s most recent Copper Skillet competition.
Also in This Issue
This month’s issue is awash in features, with stories covering how the luxury hotel segment is rethinking their brands to court Millennials; a site selection piece that provides some tried-and-true tips from industry experts that planners should make sure to implement when they’re sussing out a site for their meeting; and a convention center article that goes “Beyond the Booth” to explore how event planners and convention centers are mixing up their offerings to spark attendee interaction and open up the flow of trade shows.
Not coincidentally, we’ve created webinars this month that align with our site selection and convention centers features. Click here to learn more or register for these free CEU-accredited broadcasts.
Our international coverage this month travels to Denmark, where attendees will find hip restaurants and cool off-site venues that are turning up the heat in this Scandinavian destination.
As always, look for the finely researched regional destination stories that are tuned to where you plan your meetings, following the International section.
Enjoy the April edition and all that spring promises!
