The Cup Bearer is a bartending and mixology catering company that breathes the same life it provides for live events into the virtual experience. Whether onsite or virtual, each cocktail is diligently crafted from scratch, as guests are drawn into a playful performance. Read more.
DC Central Kitchen and allies across the hospitality and events scene in Washington, D.C. stepped up to help the community during the pandemic, and show us how food can make a big difference.
THE CHOCOLATE GENIUS: Virtual Chocolate Experiences are formatted to be custom-tailored to video conferences or streaming events, with chocolate-making demonstrations, contests and delicious rewards and recipes. Read more.
Tracy Stuckrath, owner of thrive! meetings & events, is the foremost expert on food allergies in the meetings and conventions environment, and has extended her knowledge to operating in the COVID-19 environment.
Seven tips from thrive! meetings & events’ Tracy Stuckrath you can—and should—implement into your meeting menu planning to save money and foster inclusion, while also delivering a top-shelf sustainable event for all your stakeholders. Read more.
Get your team feeling energized and cooking like a celebrity chef in under 60 minutes by enlisting the virtual cooking skills of chef Ryan DePersio. Read more.
Historically, women have been left behind in the male-dominated culinary industry—but no longer, especially in Las Vegas, whose female culinary leaders bring serious dimension to menus. Read about the stories behind their success and options for group dining.
What will the meetings and events F&B experience look like after the COVID-19 shutdown ends? Meetings Today’s Tyler Davidson sat down with Mary Cline, regional director, catering sales-East Coast for Wolfgang Puck Catering to get an idea of what the meetings cuisine scene will look like when we all start meeting face-to-face again.
Rosen Shingle Creek Executive Chef Jorge Oliveira relishes the independence working for Orlando independent hotel icon Harris Rosen affords, and also shares his thoughts on what hotel F&B may be like following the COVID-19 shut down. Read more.
