The latest on food and beverages behind the business of meeting planning.
Centerplate Slips Out of Public Eye By Rachel Wimberly - 02/16/2009
Centerplate kicked 2008 off with a bang, snagging a 10-year, $300 million catering contract with Orlando’s Orange County Convention Center in January. One year later, though, after it lost a lucrative contract to continue to be the concessionaire at the Yankees' new home and its stock took a beating, the company was acquired by Kohlberg & Co. More
Existing Venues: Managing Sustainability By Stephanie Corbin - 09/29/2008
Greening convention centers is becoming quite the trend as sustainability takes hold in the industry. Existing convention centers have been implementing and expanding programs to fight global warming.
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Styrofoam Is Out, Green In at SAVOR... 07/21/2008
Styrofoam's been used for building materials, pipe insulation and crafts, but at SMG-managed venues, it's now obsolete. SAVOR..., the food service division of Philadelphia-based SMG, banned the use of Styrofoam products from the 63 venues it operates in throughout the United States starting July 1.
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Omni Gets Exclusive in Fort Worth 04/28/2008
When the Omni Fort Worth Hotel opens in January, it will not only have 607 guest rooms and 68,000 square feet of meeting and function space – it also will have the exclusive contract for all food and beverage services at the Fort Worth Convention Center across the street, something Aramark now shares with outside caterers.
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Centerplate Scores New Contract By Stephanie Corbin - 01/28/2008
On Jan. 15, the Orange County (Fla.) Board of County Commissioners voted 5-2 in favor of hiring a new caterer, Centerplate, for Orlando's Orange County Convention Center.
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SMG Invests in F&B at DCU Staff - 10/01/2007
The Civic Center Commision of Worcester, Mass., has extended by five years its contract with Philadelphia-based venue management firm SMG to run the DCU Center and, as part of the deal, will get some needed capital improvement funds. SMG has had the contract to manage the DCU Center, which includes a convention center and an arena, since each part opened.
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Value-added Tax: Reclaiming Extra Costs By Stephanie Corbin - 10/01/2007
Like most business people in the United States, exhibitors and tradeshow organizers pay sales tax. In the European Union, it's called a value-added tax (VAT), and sometimes organizers can be reimbursed for it, if they plan ahead.
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The F&B Experience: Who's in the Kitchen? Staff - 09/24/2007
If cable listings in the TV Guide are any indicator, chefs have achieved celebrity status on the level of professional athletes, actors and pop singers. The world of cooking has become a cult of the personalitiy, where panache and flamboyance are almost as important as pistacchios and flambe. Here, we highlight some of the stars of convention center cuisine.
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Behind The Story Michael Hart, Editor-in-Chief, Tradeshow Week February 17, 2009 Yes, But ...
If you think about it, there are good reasons why show managers are optimistic, even ... More
Off the Showfloor Stephanie Corbin, Assistant Editor, Tradeshow Week February 12, 2009 Getting the Good Word Out
When times are tough, show managers are less apt to speak to us when we visit their s... More
Behind The Story Michael Hart, Editor-in-Chief, Tradeshow Week January 28, 2009 Of Time and Attendance
The online feedback to a story in the Jan. 19 issue of Tradeshow Week titled “C... More
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