The Union House: Catering in Union Environments
Thomas Whelan (Director of Banquets, Levy Convention Centers)
Location: Room 201
Date: Tuesday, July 20
Time: 11:00am - 12:00pm
Pass Type: All Access Pass, All Access Pass, CS Conference Pass, CS Conference Pass, CS Premium Pass, CS Premium Pass, Combined CS/TSE Education Pass, Combined CS/TSE Education Pass
Track: CS-Business & Operations, CS-On-Premise Catering
Associations & Accrediting: CEH & CMP
Vault Recording: TBD
Audience Level: All
Planning catered events in a union property can come with many challenges and unexpected obstacles. This session will provide you with the tools and information necessary to quickly and seamlessly address problems as they arise. Thomas will review the basics of union catering, including what is a Collective Bargaining Agreement, who the stakeholders are, and questions everyone should be asking caterers in union buildings. In this session you will also learn helpful tips, tricks, and go arounds that everyone should know when planning catering in union environments. This session is encouraged for planners and caterers who have been curious about working in a union environment or currently are working in a union environment. Attendees are encouraged to come with questions.
Thomas Whelan, Director of Banquets at the Boston Convention and Exhibition Center, leads more than 400 union team members everyday. Thomas has also worked in union properties in Los Angeles, New York City, and Washington DC. He has worked through contract negotiations, strikes, and hundreds of events with a passionate emphasis on guest experience.