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Choice Cuts for Food and Beverage Savings

MeetingsNet

And “if you’re getting them sponsored, make sure the price reflects the cost of the beverage.”. • You need to accommodate food allergies and preferences, so try to save costs simultaneously by incorporating dietary needs into the overall menu design—for example, by creating a gluten-free menu—to minimize personalized plates. •

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Take a Swipe at Event-Tech Costs

MeetingsNet

Here are 22 ideas to consider—some basic, some unconventional— that could bring down your event technology and production costs. Creative AV/Event-Tech Cost Cuts. • “I have my [in-house] network engineer review my internet order. Consider your needs before purchasing an event-management software platform.

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Event Trends for 2023 | State of Industry Report

IMG

Download the 2023 State of Industry Report Get the insights needed to better plan your marketing events, brand activations and any other experiences for your brand! Some highlights for the event trends for 2023 are: Diversity, Equity and Inclusion Events (DEI) Food & Beverage Going Green Event Tech 2.0

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19 Catering Menu Ideas for Large Groups + Catering Tips from Planning Experts

Planning Pod

In this article, we’ll cover catering tips for large groups, choosing the best catering management platform to streamline your business and everything else you need to know to grow your catering business and organize successful events. Here’s how to take your event to the next level with catering tips for large groups.

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Event Apps Best Practices: Increasing Adoption Rates – Event Tech Podcast

Endless Events

While the use of an app can be a particularly valuable addition to an event, the lack of knowledge when deciding to go for it might prove to be too much in the end. In this week’s Event Tech Podcast, Will Curran and Brandt Krueger are joined by Lindsay Martin-Bilbrey of Pathable. Event apps are great. Conclusion.

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Strong results for food redistribution scheme with Amadeus & NEC

Event Industry News

Event catering company, Amadeus, has posted its best food waste figures to date as it puts an emphasis on sustainability at its venues. Research suggests that 4,110 portions of surplus food has been redistributed in the community, while 3.5 tonnes of CO2 emissions have been averted through the partnership.

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New chair and vice-chair for AEV Catering Working Group

Event Industry News

The Association of Event Venues (AEV) has announced that Amy Chong, head of food and beverage at ExCeL London, has been appointed as the new chair of the Catering Working Group, after serving as vice-chair to Jamie Anderson, venue director, SEC Food. I cannot wait to get started!”.