The landscape has changed for large-event conference venues when it comes to food and beverage. Sustainability, innovation, curated menus and a local focus is shaping how catering is delivered to suit modern expectations from planners and their delegates, writes Matthew Sainsbury.
29 January, 2025Catering teams at large-event venues face their fair share of challenges. Here is how they are overcoming them.
15 August, 2024The Gold Coast Convention and Exhibition Centre (GCCEC) has announced its new environmentally conscious and globally focused menu.
18 July, 2024End of content
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