Are you feeling the squeeze of increasing food costs on your event budget? From the bird flu to droughts, requests for organic to special dietary needs, managing your F&B can be challenging. What can you do to meet these challenges? In this session, we’ll discuss the myths and realities of whether locally sourced is more affordable or more expensive, how important is to know about dietary restrictions - whether a trend or allergy and provide options that are cost effective and customized and locally sourced. You’ll walk away with tips on how to conserve and control cost, successfully manage needs and reduce financial and legal risk.
- Successfully plan food and beverage for a meeting while keeping in mind special requests and needs.
- Plan meals with special requests and staying on target for your budget.
Tracy Stuckrath, CSEP, CMM, CHC, CFPM, founder and chief connecting officer of Thrive! Meetings & Events is a event planner and consultant who is one of just 275 people in the world to hold a designation as a Certified Special Events Professional (CSEP), among several other industry certifications. She is also one of the 15 million Americans with food allergies.
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