Food & Beverage

  • How to plan events with food allergies in mind

    I would say that I have a lot of food preferences. I like healthy food: nothing fried, no white sugar or processed food. I often have a hard time when the only options at conferences are sugary breakfast items or processed meat sandwiches. The frustration! I thought I had it hard… until I spoke with a few colleagues who have serious food allergies and heard what it is like to be in their situation. I now have a sense of…

  • Celebrity chef catering trend gaining traction in Canada

    By Marian Staresinic For many up-and-coming event planners and promoters, the idea of highlighting the servings or in-house appearances of a celebrity chef has felt like somewhat of a pipe dream, something only the overly wealthy or elite could pull off. The logistics and key questions can be overwhelming, even when the overall budget is in favour of the initiative. “How can I access these busy chefs? Can we get them to cater our large-scale events? How can I see…

  • Resourceful ways to stretch a small meetings budget

    Meeting planners don’t generally lack original ideas for how to wow attendees. It’s fun to daydream about having a limitless planning budget and all of the things we could do, from infamous speakers, to the highest quality of food and beverage, and holding events in the most breathtaking destination locations and venues. Now, back to reality. Many of us face small or shrinking meetings budgets, especially in the not-for-profit world. Here are a few ways that you can help stretch…

  • Food and beverage: What convention and conference centres typically do wrong

    By Jeff Dover Food and beverage is an important part of a meeting, conference or convention. Many delegates rate networking as one of or the key reason they attend, and much of the networking is done at meals or on breaks. Gala dinners can be another highlight. A facility with good food and beverage is important to event convenors when choosing a venue. For the venues, food and beverage is a key component of the offering. In some facilities which…

  • 10tation Event Catering partners with top Canadian celebrity chefs

    Are you looking for star power at your next event? Are you interested in bringing the cuisine of a renowned chef to your guests at an upcoming gala and looking for somebody to make it happen? While chefs offering catering services outside their restaurants is not a new concept, their partnerships with popular catering companies has become a rising trend in staple American hotspots, starting with Mario Batali in New York City. In the summer of 2013, Batali teamed up…

  • Corporate event catering ideas that exceed guest expectations

    By Paul Spano Food trends are constantly morphing, especially given the growing number of corporate events each season. Not only are the food trends changing every year but the way the dishes are presented is changing as well. Chances are, your guests have grown to expect not just a well-planned and informative event but delicious, well-prepared, high-quality food as well. With social media and online resources, it’s easy for guests to see what other corporate events are offering so why not try…

  • On the menu: A look at the top catering trends

    By Jasmine Baker In today’s competitive meetings and events industry, catering is a major component of most business and social events that can benefit from the expertise of hospitality professionals who care about crafting thoughtful food, beverage and hospitality experiences in unexpected settings — from small and intimate to the big stage. At For the Love of Food, it is our job to know what’s exciting in all forms of catering and it’s our pleasure to share it with you. Here…

  • 17 ideas to add now for more memorable events

    Mobile device charging stations – the new water cooler of your events. Make it comfortable. Add water and maybe even a list of questions people can think about relevant to your industry as conversation starters – ideal for the power-hungry introvert. Mobile app. Keep it simple, or add some bells and whistles aka participant feedback mechanisms. Every single person shows up with a device, and most of them don’t need more paper to recycle later. Enough said. Water stations, with…

  • Canadian programs help make buying seafood for your event a little less fishy

    Last month I visited the largest wholesale fish and seafood market in the world: Tsukiji fish market in Tokyo, Japan. The market handles more than 400 types of seafood valued at approximately $7 billion Canadian every year. Products arrive from all over to be sold during a lively early-morning auction. They are then sent to restaurants, hotels and caterers to serve to customers all over Japan and beyond. Strolling through the miles of aisles at the market it is easy…

  • Event planner grievances with food and beverage: What venues have to say

    Planners are from Mars, chefs are from Venus (or in this case, Venues!) I recently sat down with Toronto meeting and event manager Tina Aprile, CMP, who works in a popular downtown Toronto hotel. Wanting perspective from the venue side, I hoped to discuss some of my grievances when it comes to food and beverage. ML: What is the main disconnect that you experience between planners and venues when it comes to F+B? TA: It comes down to priorities and…

Venue & Supplier Profiles