Food for Thought: Pickiness Costs More
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Submitted by todd on Thu, 09/26/2013 - 14:57
Gone are the days when attendees just eat what everyone else is having. As “foodie nation” expands, so too does a planner’s catering concerns and budget. So how do you please the vegetarian, the meat lover and the person with seafood allergies—and stay on top of the budget? Click here for the answers.
During this global pandemic, the team at Unique Venues has been working to serve our industry planners and venues with free resources including roundtables, webinars, and workshops. You can visit our COVID-19 Resources page to learn about our upcoming programs this month and next that you may be interested in registering for. Be sure to follow Unique Venues on Facebook (@uniquevenues) and be on the lookout for Facebook Live sessions from Unique Venues CEO, Chuck Salem who will be providing tips and trends for weathering the storm.
