Food & Beverage

  • Steps to end food waste in the event industry

    All of us working in this wonderful industry know there’s an inconvenient truth – food waste. We all dislike it, yet feel powerless to stop it. According to a updated study released in 2014 by Value Chain Management International, food waste in Canada equates to an estimated $31 billion annually, of which eight per cent (about $2.5 billion) is attributed to the “food service” industry (hospitality and restaurant industry). When I read the report, I was not surprised because I’ve…

  • Green Key Global and La Tablée des Chefs partner to reduce food waste in the hotel industry

    Green Key Global and La Tablée des Chefs are proud to announce their new partnership. With this collaboration, the two organizations who both promote sustainable development among the hotel industry wish that a maximum of hotels will mobilize in the food waste cause. By partnering with Green Key Global, La Tablée des Chefs relies on the support of the association to promote its service to its members’ institutions. The efforts invested by hotels in the reduction of food waste will…

  • IACC reveals Top 10 Conference Food Trends for 2015

    Useful tips for meeting planners contribute towards healthier conferences Following extensive research among the 400 members of the International Association of Conference Centres, the organization released its Top 10 Conference Food Trends for 2015, which are influencing meeting planners across the globe. Mark Cooper, IACC’s CEO, commented, “Planners are always looking for new and interesting ways to nourish and invigorate their conference attendees, as food has become so much more than just fuel. Recently there has been an enormous shift…

  • Three key areas for improvement in the events industry

    It’s a new world, or is it? Just when I think we are making leaps ahead in how we are managing and delivering meetings, events and group experiences, something happens that makes me think, perhaps we are not. I have the opportunity to go to many conferences and events as part of my job and feel very fortunate for a number of reasons. The opportunities abound to see colleagues and friends from (literally) around the world, to learn from experienced…

  • Five hot-button items for the business events industry in 2015

    With 2014 squarely behind us and a clear view ahead to 2015, what can the business events industry look forward to in the months ahead? Will we be beating down old topics of debate or will we find valuable solutions and seek newer, hotter discussions? Here’s my take on a few things to keep a close eye on. 1. Mind the gap It seemed like everywhere you turned, conference content included a panel discussion on the topic of the generational…

  • Risk management and alcohol responsibility: Getting guests home safely

    Keys to Us has been around since 1996, and I just discovered it! What took me so long? Here’s the deal: You are pretty sure you will have too much alcohol when you head out for the evening. Give them a call, a time, a location, and they will pick you up. Not only that, they drive you home in your car. There is a Keys to Us car following so that the driver of your car can get back…

  • Planner shift: Keeping up with change to create more meaningful meetings

    In a recent article, I looked at six shifts I have noticed in the past few years of planning meetings and events. This week I will look at what we can do to keep up in practical ways with these shifts and create even more meaningful meetings. Food and beverage becoming healthier and more responsive to the many allergens and dietary concerns is one shift that should be quite easy to keep up with, as convention centres and hotels throughout…

  • Ethnic menus, doughnuts lead top six event catering trends

    By Jasmine Baker As a culinary enthusiast and specialist, our business is to observe and uncover event catering trends. Tasting unique and flavourful foods by some the most talented chefs is part of the job. Yep, it’s a tough one, but we’re thrilled to do it! At For the Love of Food, the following are just some of the trends we’re seeing in catering: Dietary restrictions These preferences are being honoured by caterers with pleasure and rarely looked as an…

  • Rethink 2014: Six shifts occurring in the world of corporate events

    My how things have changed in the past two decades. We have slowly shifted to keep pace with these changes in the corporate events industry and the expectations of the guest. As our world shifts around us so quickly we can barely keep pace, we’re learning to become more agile and adjust to the landscape. Some of the changes which have struck me as significant I share below, and I welcome comments from those you have experienced. Shifts in food…

  • Seven kitchen predictions for corporate events

    Over the last few months, I’ve attended a few industry gatherings to hear about what’s cooking in the minds and kitchens of some of Canada’s top chefs. At Restaurant Canada’s Breakfast with Champions, top chefs and restaurant executives shared their views on what’s hot now and what we can expect in the upcoming months. Health consciousness, sustainability, novelty and innovation are driving creativity in the kitchen, leading to some tasty and thoughtful menu choices. Here is what we are seeing…

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