New products for special event professionals include canvas bread bags, bright Peony color table linen, and rustic, Mason-style drinking jars

While many prefer the ease of more controlled indoor events that take place in hotels, banquet halls or homes, adding more control to outdoor events that take place in the windy city of Chicago or on the breezy shores of the Gulf Coast is poss...

Today’s savvy party guests expect a bit of fanfare with their dinner fare, which is why action stations are cutting into the buffet line. Entertaining and innovative, these chef-attended food stations add that ‘à la minute&rsquo...

Fairmont Hotels releases its take on cocktail trends for summer 2013, which include punches, aperitifs, quality ice and custom infusions.

Lisa Hopkins, catering director at the Houstonian Hotel, shares the challenges and successes of her career in special events.

The biggest off-premise caterers in special events reveal they expect a 4 percent boost in the number of events they create and a 9 percent increase in revenue in 2013.

Caterer Tony Laurenson, head of Global Infusion Group, started his career catering for bands on tour; he now oversees a multinational company offering catering, logistics, festivals and consulting.

Special Events' editor Lisa Hurley on better business for big caterers

The ongoing popularity of small plates and guests' desire to try a wide range of food are prompting hotel catering departments to create a wide array of all-appetizer menus for special events.