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EVENT MANAGEMENT

  • Budgeting
  • Menu Design and Development
  • Establishment of Labor Framework and Ratios
  • Selection of Service Styles and Execution
  • Tabletop Design and Decor
  • Equipment Logistics
  • Vendor Referrals
  • Management of Vendors Associated with Food and Beverage
  • Temporary Kitchen Design and Implementation
  • Entertainment Rider Fulfillment
  • Onsite Execution