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In addition to the expected planning meetings and re-focus on work that takes place over the first couple of weeks in the new year, we have a tradition of taking one last look at all of the cards that we have received over the holiday...

Summer is well upon us. If you haven’t attended a summer wedding by now, you’ve attended three. And if you’re like me, you’ve wondered what similarities there are between wedding planning and strategic event planning. I’ve recently gotten to know a wonderful young wedding planner named...

Those of us in the event world understand the acronym F&B as “Food & Beverage”, a key component of event planning. The standard menu planning for a seated lunch or dinner involves selecting 3 or 4 courses, with the hope of selecting a meal that appeals to just about...

The start of the New Year generally signals a bigger list of things to do along with new resolutions to make us better, faster, leaner. I’m starting my new year with a “less is more” frame of mind by whittling away at the old. I’m hoping...

I took a quick trip to New York City last week, and while dining in some great spots I was reminded of a favorite guru of mine in the hospitality industry: Danny Meyer. Danny is CEO of the Union Square Hospitality Group and owner of famed restaurants such as...

When it's time to start the food and beverage planning with a hotel catering team, event producers are most likely to be handed a big file of "banquet menus" presented with fancy wording and packaging. Buffets, plated dinners, themed events, and food stations - you know...

A few weeks ago, my colleague Mary Sullivan and I served dinner to a group of teenagers at the Larkin Street Youth Facility. It was an extraordinary experience in many ways. From the minute we walked in the door until the last meatball sub was...

Each year at this time, as I count my blessings, I count among them the most wonderful invitation I receive each year: Thanksgiving brunch at Thomas Keller’s Manhattan restaurant Per Se - complete with the best indoor seats for viewing Macy’s Thanksgiving Day Parade. Does it...

The Fruits: This Summer, the Wilsonwest team worked to launch a music program at Gateway High School: a distinguished San Francisco public charter school. Through community outreach, we outfitted the music room with drums, keyboards, a guitar, a sound system, music stands, and more. During a...

Last week, we were dining at Flour and Water here in San Francisco (it only took me a month to get a reservation) and in walked Ruth Reichl, Editor of Gourmet magazine, author, and food critic. I recognized her immediately and was excited to have...