The challenges faced by event food and beverage teams
From addressing food allergies to dealing with shrinking budgets and tighter-than-ever timelines, venue food and beverage teams face a host of challenges with every event they help organize. Corporate Meetings and Events magazine spoke with senior leaders at several successful event venues to learn about how these hard-working teams address such challenges to create exceptional experiences for planners and guest alike.
feature2.jpg Events for Everyone: A primer on inclusive planning
I was recently invited to attend an event industry cocktail reception at a hotel. As I was filling out the online registration, I paused at what’s usually a simple, perfunctory box to check: my title. Should people address me as Mr., Mrs., Ms., or other?
How to deal with difficult clients
In the events and hospitality industry, dealing with clients on a regular basis is part of the job. Whether you are a planner, hotelier or supplier, your goal is to make clients happy and do your best to meet their demands.
Québec City Q&A: A planner's take on Québec's capital destination
Québec City is a go-to destination for event planners from Canada and internationally, offering a uniquely Canadian setting that not only draws meeting planners and their conference delegates, but keeps them coming back for personal vacations.
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Air Canada to reduce single-use plastics starting in summer 2019
Streampoint Solutions integrates with Pathable
Four Seasons Hotels and Resorts to open nine new properties in 2019
Arlene Dickinson to speak at 2019 GBTA Conference in Toronto
United Airlines Announces Four New Domestic United Club Locations for 2019
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