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David Skorka, senior executive chef at Kay Bailey Hutchison Convention Center in Dallas, has a fresh take on group F&B.
Attendees are looking to interact with the produce growers, the pig farmers, the mixologists. Interactive F&B is one of the hottest trends around.
It's essential to wow your attendees with creative F&B—every time. But sometimes you need to share innovative ideas with your chef, rather than the other way around.