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How to use bright colors without overpowering your event
BizBash
Vibrant colors reverberated throughout the Corcoran Gallery of Art for the 58th annual Corcoran Ball, with each gallery boasting bright spring hues like yellow, coral, pink, blue, and green. The team behind the ball's look took inspiration from the color palette and art in the galleries to create individual looks for each room.
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PRODUCT SHOWCASE
 
JB Prince Company

Biodegradable/Sustainable Serveware. Stylish and elegant. Can be used for off-premise catering, receptions, pool-side parties, airplane or boat service, picnic baskets and more. Attractive but not expensive.
 


Botanical leaf inspired tablescape
Hostess with the Mostess
This tablecape was inspired by the Botanical Leaf collection, which features a lovely shade of minty-blue, metallic silver accents, and a delicate leaf design.
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Looking for similar articles? Search here, keyword TABLESCAPES.


Outdoor wedding lighting
Martha Stewart Weddings
Antique lanterns illuminated the walkway to the reception, held in Blue Hill's intimate private dining room, with pine floors, Venetian plaster walls, and an arched ceiling.
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Recipe: Korean taco salad stack
Catersource
In the ebb and flow of catering trends, smoke is on the rise. These barbecue ideas, recipes and presentations will infuse your menus with variety and make your outdoor events saucy, savory, classic or experimental in 2013.
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PRODUCT SHOWCASE
  Build A Powerful Online Presence
iPage makes it easy and affordable to create a powerful website for your business – no experience necessary. Add to that a 24x7 support team and tons of free marketing tools, and you’ve got the recipe for online success! You can drive more traffic and get more customers than ever before.
 


As budgets for children's events don't budge, planners pull out their creativity
Special Events
The big bucks aren't back yet for children's events, sad to say, but inventive planners make the most of the budgets they have to work with.
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True love, true luxury: Melissa & Robert
WedLuxe
This beautiful event was planned by Lisa Garofalo of Bliss Events — Event Inspiration and Co-ordination and photographed by Azure Blue Photography. The mirrored seating chart was created by Paper & Poste, and Bobbette & Belle created the stunning cake.
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Gilded summer wedding
Colin Cowie Weddings
There's just something about saying "I Do" in the summer sunshine. With gorgeous linens blowing in the breeze and white roses covering every inch of the altar, this ceremony truly took advantage of the beauty of the season.
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  FEATURED COMPANIES
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To find out how to feature your company in the Catering and Events Weekly and other advertising opportunities, Contact James DeBois at 469-420-2618.
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Wine Chime
Meet Wine Chime at Marketplace Expo 2013! A fun, interactive tabletop decoration for holidays, weddings, anniversaries or any special event. Friends and family gathered around the table are brought together in a unified toast by gently tapping the tonal bar with their wine glass. It's something new for tables to remind people to raise that glass, share a thought, embrace the moment, and make a toast!
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Spring dessert recipes
Martha Stewart
Celebrate the season with these sweet treats that make the most of spring fruit and other fresh flavors and are just perfect for entertaining.
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10 surprising — and simple — ideas for jazzing up meeting breakfasts and lunches
BizBash
When it comes to creative catering, cocktail parties or lavish sit-down dinners typically steal the show. Often, breakfasts and lunches — especially during packed meetings with tight schedules — are meant to be quick rather than remarkable.
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41 unexpected flower ideas
The Knot (free registration required)
Read on for our favorite floral details you haven't already seen at every other wedding.
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Ask Farnoosh: Tips, gratuities, service fees — Who pays what and when?
Yahoo Finance
Where I work, events are charged a service fee that goes directly to the "house" or business; the staff does not receive any gratuity. How should that be addressed since [patrons] think they have already paid a 'tip'? This is a really good — and tricky — question, so I tapped experts in the fields of catering and event planning, as well as etiquette. To your point, patrons should understand the difference between a tip, a gratuity and a service fee or charge, says Lisa Hopkins, president of the National Association for Catering and Events, "all of which are different."
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TRENDING ARTICLES
Missed last week's issue? See which articles your colleagues read most.

    17 wedding and springtime tabletops (Catersource)
7 ways to drape your reception space (The Knot)
How the Boston Marathon bombings are affecting the event industry (BizBash)

Don't be left behind. Click here to see what else you missed.



 NACE News
Home   About   Membership   Chapters    Education    Events   Foundation   Staff                


NACE Awards closes on May 1!
NACE
Each July, catering and event professionals from around the country gather to turn their attention to one night of enormous anticipation at the NACE Experience Awards Gala. For 2013, hundreds of leaders in our professional community will show up to watch and cheer for the elite few who make it to the finals during the live presentation in Chicago on Tuesday, July 16. To be part of the elite, you must submit your entries online by May 1 (5 p.m. ET) — view all categories and enter to win at http://www.NACEAwards.com. Good luck!
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Are you ready for the future of catering and events?
NACE

photo credit: pkphoto.com
Announcing the Food for Thought: A Panel Discussion on the Future of Catering and Events webinar on May 15 at 2 p.m. ET. The constantly evolving influences mean that the demands of our clients are also changing rapidly. What does the future hold? This Catering and Events Masters Series is sponsored by Senior Planners Industry Network and is facilitated by Tracy Stuckrath, CSEP, CMM, CHC of Thrive! Event Consulting with Mariela McIlwraith, CMP, CMM, MBA of Meeting Change and co-author of Ethics and Corporate Social Responsibility in the Meetings and Events Industry, and Andrea Sullivan of BrainStrength Systems. Register today at http://www.cvent.com/d/tcqv5f!

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New Business Academies Certificate Program — Event Management to kick off in June!
NACE

photo credit: zinserphoto.com
The Business Academies will introduce you to the eight core concepts of the catering and events industry! This program is designed for individuals who are looking to build a foundation of knowledge about the catering and events industry. Select to take one course or participate in the full certificate program. Courses will be offered over the next two years (2013-14) and will include a mixture of self-paced and live learning formats. All courses will include an interactive component. Limited to 15 people. Register by Tuesday, May 28, 2013.

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Deadline for CFSM training and exam — May 31
NACE
Don't miss this opportunity to add an important credential to your profile! Take the CFSM training on July 13 (9 a.m. – 5 p.m.) and the exam on July 14 (9 a.m. – 11 a.m.) at the Chicago Marriott Downtown Magnificent Mile. Fee $160 (includes exam and 1 copy of Food Safety Management Principles). See optional items section and register by May 31.
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Catering & Events Weekly
Colby Horton, Vice President of Publishing, 469.420.2601
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