Hotel Banquet & Catering
The comprehensive information resource for industry professionals
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Special Reports
Hotel Banquet & Catering Trends email newsletters
- Spring 2009: Special events at Ritz-Carlton Cleveland, Hershey hotel breaks, Mandarin Oriental Miami's organic cocktails, and Beach parties at the Hotel del Coronado,
- Winter 2008: Banquet/catering chocolate bars, Tea service for meeting breaks, Wine and cheese for weddings, Haunted chocolate house fundraiser, and Renaissance Austin's new Glass Oaks ballroom,
- Summer 2008: Wowing groups with action stations, Refreshment breaks on the beach, Business-themed cocktails for groups, Wine tastings for small meeting groups (with video), and more.
- Fall 2007: Creative setup ideas from Crowne Plaza's Lou Nickopoulos, Hotel Contessa's "Meeting Tips & Trends" newsletter, Hershey meeting breaks, Rio Las Vegas pool event space, and Red Lion's distinctive banquet displays.
- Spring 2007: Omni Sensational Meetings, Hyatt Regency Grand Cypress Personal Preference banquet menu program, IFMA Silver Plate Award nominee Erika Danijel, Gaylord Texan's dual-purpose back bar/coffee cart solution, and Accor University Food and Beverage Seminar.
- Subscribe to Hotel Banquet & Catering Trends email special reports
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Photo Galleries
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Innovations in Banquet & Catering
As featured in Hotel F&B, the magazine for hotel food
and beverage operations
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Meeting and Refreshment Breaks
Some of the most successful ideas in today's marketplace
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Banquet & Catering Signature Menus (Registration Required)
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Reader Picks Product Testimonials
Hotelier experiences and vendor insights about the equipment, tableware, and menu items that you purchase and use on a daily basis
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On The Front Line
Selected Banquet & Catering posts from Hotel F&B Observer blog, written by hotel food and beverage professionals nationwide
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