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Smart Moves: Food and Beverage

Smart Meetings

David Patterson Patterson is vice president of food and beverage at The Broadmoor in Colorado Springs, Colorado. Before this position, Patterson was executive chef of the property since 2017, after joining the team as executive sous chef in 2013. The post Smart Moves: Food and Beverage appeared first on Smart Meetings.

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Smart Moves: Food and Beverage

Smart Meetings

David Patterson Patterson is vice president of food and beverage at The Broadmoor in Colorado Springs, Colorado. Before this position, Patterson was executive chef of the property since 2017, after joining the team as executive sous chef in 2013. The post Smart Moves: Food and Beverage appeared first on Smart Meetings.

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Event Planning Trends – Food Glorious Food!

Master the Event

And now with such unbelievably weighty statistics with regards to obesity and unhealthy consumption our food selections and responsibility to good health are more important now than ever. 2013 isn’t the first year the trend of healthful eating has hit the event and meeting industry and it surely won’t be the last.

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Top Food Beverage Trends For 2017

Canadian Special Events

Selecting your food and beverage menu is one of the most important aspects of designing your event’s guest experience. They have seriously upped their food IQ thanks to the prevalence of foodie cooking shows, instagram and online resources where they can study food trends, international flavour profiles, recipes, etc.

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Smart Moves in Hawaii, Half Moon Bay and More

Smart Meetings

She began with the Marriott brand in 2007 at Renaissance Vinoy Resort & Golf Club and excelled in a number of positions before moving to Tampa Marriott Water Street in 2013. Leslie Bloznalis Ellis Leslie Bloznalis Ellis, The Ritz-Carlton, Sarasota Bloznalis Ellis is director of group and catering sales at The Ritz-Carlton, Sarasota.

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How to Rescue Leftovers

Connect Your Meetings

Food and floral arrangements are critical pieces to an event, but they are also two elements that inevitably get dumped in the trash once guests have left. Coordinating the delivery and donation of food in an efficient way is a difficult challenge for planners to execute on their own. We produce enough food to feed everyone,” he says.

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Back to the Future: Revisiting Event Planner Predictions From 2012

PCMA Convene

We recently came across a story Convene published in January 2013 reporting on a survey by the Watkins Research Group which asked meeting planners that very question: Imagine it’s the year 2022 and you’re still planning large meetings. And the major difference is that no one complains about the food! What’s different?

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