"I saw it in the window, and I just couldn't resist it!"
Film & TV and What it Means to Me
I have fond childhood memories of making sure that I was in front of the TV every Saturday night at 10:00 to watch The Carol Burnett Show. I remember crying during the finale of the last show. It felt like when Carol said, "Seems we just get started, and before you know it comes the time we have to say so long". It felt like she was talking to me...enough about that.
Some of you may know that I haven't owned a television in years, and the last movie I saw in a theater was "Forest Gump". So I'm certainly not well-versed in this industry! However, I do know that North Carolina produces fine TV shows such as "One Tree Hill" and "Dawson's Creek", great educational shows such as "Our State", and films such as Oscar-nominated "Bull Durham" & the psycho-thrillers "Cape Fear" and "Sleeping with the Enemy". Add these to world-class festivals like Full Frame, Hayti Heritage, and the NC GLFF, and North Carolina is among the leading film producing states in the country.
Please join us on April 14th as NC Film Commision Director Aaron Syrett gives us the inside scoop on the NC Film industry and the vast opportunities that exist for our own industry.
Mark Day
Community Service:
Celebrate Earth Day on April 22nd with one act of sustainable kindness!
Did you know that the hospitality industry has the one of the largest ecological footprints? While green considerations may not top your priority list as we battle with recession, running your business more efficiently in terms of waste, energy and ethical sourcing could save your business money as well as earning you green street cred.
But what can be done in practical terms? What short-term action can be taken, and how can the hospitality industry work towards a greener future?
Short-term aims
Don't rinse or defrost food under running water. Use a two-sink system for rinsing, and defrost at room temperature or in a fridge. This will use less water.
Turn off unnecessary lighting overnight and in bar areas, conference areas and on whole floors that are used intermittently. Turn off TVs and PC monitors when not in use.
Replace your light bulbs. Every 100W incandescent light replaced with an 18W energy-efficient compact fluorescent light (CFL) will save you approximately $15 per year, including the cost of the light bulb.
Serve iced water in jugs, rather than bottled water.
Install water-saving devices in cisterns. These can save up to 1.5 litres each time the toilet is flushed and can be installed at very low cost - with instant payback.
Long-term aims
Think about the goods you are using. Ask your suppliers for products that come with less packaging. Buy materials with recycled content.
Dispose of waste carefully. Install separate bin systems in offices, kitchens and bars to segregate your waste for recycling.
Train your staff to be greener. Organize training and brain-storming sessions. Some hotels and venues have achieved savings of 10% on their energy bills after implementing proper staff training.
Record and then display water and energy information on staff notice boards, and compare consumption with the same period for the previous year. Donating a percentage of savings to a social fund or charity is a great way to encourage participation.
Develop more seasonal menus and support local, organic food suppliers to promote local produce and reduce food miles. Request that produce is delivered in returnable crates to reduce packaging and waste.
Welcome New Members:
Welcome New Members
Jean Lorenzo, Bernards Formalwear
Bianca Palmer, A Moment Like This Photography
Daniel Kapps, Centerplate- Raleigh Covention Center
Jenna- Leigh Taylor, Centerplate- Raleigh Convention Center
Post Meeting Announcement:
The Pavillions at The Angus Barn provided a relaxed and inviting evening for NACE members and their guests for the April Chapter meeting. As attendees arrived, Angus Barn's famous cheese crocks and relish trays were out for everyone to enjoy as waiters passed delicious Coconut Shrimp, Potstickers, and Risotto Cakes. The large space was comfortable with blue gingham linens and a large double-sided fire perfect for a quick visit and great networking . Outside, the arbor had been beautifully adorned by Michael McLamb of Fluertations Florist. There were raves about the scrumptious food that was served which included beef brisket and pork loin with Lou's rolls, individual mac & cheese, grilled vegetables with balsamic glaze - personally plated for each guest by none other than Walter Royal - and a pasta station with two sauce choices.
Once seated, guests were treated to the history of The Pavillions by Steve Thanhauser . The first speaker of the evening was acclaimed Iron Chef winner (and the highest scoring chef in the show's history) Walter Royal who charmed the audience with his stories of both local nature and his experience on Iron Chef.
The next treat for our Chapter was the Director of the NC Film Commission, Aaron Syrett, who spoke about the vast and ever-growing film industry in North Carolina. He shared information on the revenue of the film industry in North Carolina as well as how the commission works. Aaron provided attendees with a big take away about promoting (for free) goods and services to all potential film projects in the state.
Dessert was much anticipated as Steve Thanhauser had informed us Walter Royal wanted to prepare something special for our group and had brought back his Grandmother's recipe for open campfire cobbler. Guests savored the famous Angus Barn chocolate chess pie (voted top 10 in the U.S. by the Los Angeles Times) and individual smores by the bonfire. The staff made us feel very special, and no one left hungry or without making great contacts and worthwhile networking.
News Release:
Now more than ever
NACE is here for you!
Membership in the National Association of Catering Executives brings immediate rewards, including job leads, career and business advice, industry certification, training, and networkingwith leaders in all the catering and events field, both regionally and all across they country.
Now more than ever, NACE members are reaping the benefits of being part of the oldest and largest professional association dedicated to the catering and events field. There has never been a better time to join.
Take advantage of this opportunity to join NACE and save $100 off of the regular membership fee (valid through May 25th)
Here is what NACE brings to the table:
The Experience! Annual Conference
Local Chapter Networking & Education Programming
NACE Career Center just for Industry Professionals
The Certified Professional Catering Executive (CPCE) Designation
Access to NACE National Business Partners
National & Local Sponsorship Opportunities
Industry- Wide Awards Recognition Program
NACE Membership discount program, the "NACE Advantage"
And much more...
Please contact Jenna Cobb jcobb@classicpartyrentals , Membership Chair for Triangle Chapter of Nace, for more information about joining NACE!
Event Professional Spotlight:
With a NACE Student Membership, It’s all about… You!
NACE is the oldest and largest catering association in the world, encompassing all aspects of the catering industry. NACE is dedicated to promoting career success for its members and the professionalism of the industry. This month we will highlight our Student Membership Program and how NACE members can help to nurture the events industry for these up-and-coming business leaders. To find out more about internship programs and how to become involved, contact your NC Triangle NACE board for details.
It’s all about…Your Career
Networking: Meet your future employers up close and personal. Student members have the opportunity to attend NACE events, including monthly chapter luncheons and meetings.
Internships: Available through one of our hundreds of member companies, locally through your designated chapter or nationally by volunteering at the annual Experience!¨™ conference.
Get Involved: Influence the future of catering by being involved in the only organization that addresses the needs of the catering and event profession.
It’s all about…Your Life
No Books—Just Cooks: Membership in NACE will allow you access to monthly chapter programs, created to enhance your learning outside of the classroom.
RelationshipBuilding: Create a foundation for your future by building relationships you’re your peers and NACE professional members
Leadership Development: As a NACE Student member, you will have a chance to evolve your leadership skills and establish your work ethic through your involvement in NACE
Internships | Careers |Networking
…it’s not just about getting a job. It’s about starting your career. Position yourself for future success.
Classified Ads
2010-07-20:
Director of Catering – The Carolina Inn
WHO WE ARE:
Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become consistently ranked as one of the top ten hospitality management companies in the country (ranked by Hotel Business Magazine) with more than 7,100 employees, over 7,000 hotel rooms and condominium units, and more than $2.2 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $8.5 billion in assets nationwide.
Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring an owner's perspective to the hotel management business.
Destination Hotels & Resorts is one of the industry's leaders in the management and marketing of high-quality independent properties, many of which we successfully converted from major brand affiliations.
OUR CULTURE:
Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!
THE CAROLINA INN, CHAPEL HILL, NC:
The Carolina Inn is a historic hotel located in downtown Chapel Hill, NC. Historic charm, modern amenities, gracious service, and memorable food blend beautifully at The Carolina Inn, a AAA Four Diamond Award Winner & Member of Historic Hotels of America.
We are conveniently located on the doorsteps of the University of North Carolina, in the heart of downtown Chapel Hill, North Carolina. The experience is one of world-class service, elegantly appointed guest accommodations, superb dining, outstanding meeting and banquet facilities, and an expert staff. The Carolina Inn is looking for a qualified individual to join our prestigious team as our Director of Catering.
PURPOSE OF THE POSITION:
Department leader who fosters a sales culture of driving revenues and maximizing property revenues. Strong focus on selling skills and a sense of customer urgency that meets the goals of the organization and surpasses customer expectations. Directs the day-to-day Catering department to achieve the property mission and revenue and service goals. Meets or exceeds department budgeted revenues, booking pace, and forecasting accuracy.
BASIC JOB FUNCTIONS:
• Guides department in the creation of a marketing plan and its deployment to discover new business opportunities in the social and corporate catering community. Develops tactics to find new customers and retain them. This includes tangible efforts in prospecting, sales calls, entertainment, and site inspections.
• Utilizes the tools of sales productivity reports, post-event surveys and letters, daily banquet event orders/pricing, set-up reports, manages night reports, to measure the effectiveness of training.
• Leader of Catering Sales with assigned markets, and insures both quantity and quality of sales and execution is commensurate with leadership.
• Ensures each member of the department executes all four business cycles (sales, pre-planning, execution, and post-event) at or above standard.
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This Just In...Mark Day Finally Does a Newsworthy Newsletter!!!
2009-06-29:
The Irregardless Café Catering service seeks a Catering Operations Manager who is a self-motivated, high energy, detail oriented and goal driven individual who is experienced in ‘on’ and ‘off-site’ catering. This is an ideal position for a quick learner with good social skills. The Irregardless Café & Catering is a growing catering business.
Successful candidates will have prior experience in Catering and Restaurant Food Service. They will also have
Knowledge of the planning and hands-on execution of on & off site catering;
Experience with catering and event sales;
Skills hiring, training and managing catering staff;
Effective office skills management, to include proposal preparation, financial accountability, and record management;
Ability to network with clientele, as well as establish relationships with vendors.
Compensation will include hourly wages and different pay levels, depending on the work, as well as bonuses. During this current economic downturn, there will be the option to supplement hours with work within the Irregardless Café.
Please submit applications to Irregardless Café’s Catering Director: Anya Gordon anya@irregardless.com
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