menus

Whet Your Appetite for These Mouth-Watering Menus

Hello readers,

Get ready to eat (and drink) your heart out with these tempting new menus from two of Illinois’ popular hotels. First, Le Méridien Chicago – Oakbrook Center now offers uniquely themed break menus, all inspired by local touchstones. For your next meeting or event you can choose from:

Illinois Farm Table: Local crops are the focus with fresh ingredients, such as kale carrots and beets used to make smoothies, juices and pastries. Chalkboard signs and straw accents round out the theme.

San Francisco Marriott Marquis and San Jose Marriott Introduce Healthy Meetings

San Francisco Marriott Marquis and San Jose Marriott have introduced “Meet Well,” a new team-building initiative that gives groups a healthier option. The initiative will include healthy banquet and coffee break menus, active meeting options, wellness topics and speakers, body-friendly seat spacing, meeting planning perks and volunteer options.

Kindred Resorts & Hotels Reveals Meeting Trends for 2017

Kindred Resorts & Hotels has released the results of their survey to 64 of their properties.

“Across the board, 2017 booked business is up and the group trends we are seeing are centered around experiences and health,” says Bree Brostko, managing director. “Meeting planners are looking to break off from the traditional board room conferences and offerings and get outside, experience the destination and truly get a taste of the local culture and cuisine.”

Danny Meyer Will Receive Torch Award

Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack will be awarded the Torch Award at the International Restaurant & Foodservice Show of New York in March.

The Torch Award, honors restaurateurs who exhibit the characteristics of the Torch, which includes illumination, energy, joy, victory, enlightenment, hope and education.

Earth-Friendly Events: A Planner's Guide to Going Green

In fact, the American Society of Association Executives’ Convene Green Alliance recently published an article dispelling myths surrounding green events. The organization’s director, Kristin Clarke, says the biggest untruth is that green events cost more to produce. “That’s just not the case anymore,” Clarke says. “You don’t need a bigger budget to have a green meeting. The prices on many things, including recycling services and compostable products, have gone way down.”

Subscribe to RSS - menus