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F&B Webinar Wrap

Meetings Focus Webinars
F&B: Creating Impressions on a Budget
Original Air Date: April 27, 2011   View this entire webinar free online now!
In Focus
Labor Pains

Food & Beverage

F&B Strategies
Checklist, Please!
by ARLENE SHEFF

A common statistic that is bandied about the meetings industry states that F&B costs are commonly the second-highest budget item (after guest rooms), so getting this portion of your event correct is absolutely crucial to the bottom line.

And it certainly doesn't take a veteran planner to know that a substandard F&B effort is perhaps the most likely meeting component to leave a bad taste in the mouth of your attendees!

Hiring a caterer can involve different challenges than planning food and beverage functions at a hotel. I've compiled a list of questions that might be helpful in evaluating caterers—some questions are more basic and some concern sustainability. Use those that are specific to your event.

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Sponsored by: Loews Hotels
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For more information, visit www.loewshotels.com

On Topic


F&B Strategies: The meat of the matter

Meeting planners can save budget dollars by implementing these valuable tips for F&B saving.

Food for Thought
Sustainable F&B should be on your meetings menu.

Download the PDF
The Hutton Hotel
Click here "Nashville's Newest Hotel is also the city's Greenest," stated by Conde Nast Traveler." After only two years the Hutton Hotel has become one of the premier meeting destinations. The Ballroom boasts 14-foot windows overlooking the Nashville skyline. The 7,000-square-ballroom accommodates 500 people, providing impeccable service with menus prepared by nationally recognized Chef Charles Phillips.

For more information, visit www.huttonhotel.com

 

Free On-Demand Webinar
Bill Reed F&B: Creating Impressions on a Budget
Speaker: Arlene Sheff
Wed., April 27, 2011
1:00pm EST
Food and beverage functions can either wow your guests or leave a lasting bad taste in their mouths. Now, more than ever, it's important to work effectively with catering managers and chefs to create added value, even on a limited budget. Learn new ways to impress your guests with creative menus and food service methods.

LEARNING OBJECTIVES:
• Identify creative food service methods
• Communicate with catering and chefs effectively to stretch their budgets
• Create food and beverage functions that wow guests
• Cover all the bases regarding attendee preferences
Watch Now!
Next Live Webinar
Bill Reed Technology: The Latest Meetings Tech Tools
Speaker: Jim Spellos
Wed., May 25, 2011
1:00pm EST
Keeping up with technology can seem like an endless task…because it's just that! Luckily, there are experts here to tip you off to the most important tech tools to focus on and which ones you may not need to spend as much time learning.

LEARNING OBJECTIVES:
• Pinpoint the latest tech tools and trends, and gauge how they will affect your meetings and career
• Utilize tips to maximize your efficiency by harnessing technology
• Determine which tools are indispensible to your job and which ones aren't mission-critical
• See what's coming up around the bend in terms of social networking and meetings
Register Now!
Bill Reed
Arlene Sheff
Take 5!

1. You don't need a huge food budget to impress.
2. Shorten cocktail receptions to save on bar bill.
3. Know your group.
4. Order packaged items on consumption (i.e. granola bars, soda).
5. Do not make a last call announcement at receptions.

View On-Demand 24/7
view video webinar
F&B: Creating Impressions on a Budget
Available Online Now!
Meetings Focus Forum
Take 5!

Q: With some of the outrageous prices for coffee, what do you suggest doing in order to save on beverages and beverage breaks?
A:To save money on coffee, here are some options: Order coffee by the gallon and estimate coffee consumption accurately according to gender and whether they are heavy regular coffee or decaf drinkers. The 8th edition of The Convention Industry Council Manual indicates the following for a morning break: for all male group, 60% will drink regular coffee , 20% decaf and 10% tea.....
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