The Legitimate Role of Food & Beverage in Meetings and Events
Have you ever been to a big event that had no food or beverage choices? It's extremely unlikely! Food and beverage is commonly one of the biggest (if not the biggest) expenses for events. Guests remember the fare at events, specifically if the event is centralized around a meal.
So why are we still treating food like an afterthought?
As budgets still shrink and the price of food continues to ascend, it's easy to consider food service at gatherings as a "have to do." You could be persuaded to scrape something together for the smallest dollar amount.
But that rarely pays off. Because food and beverage at events isn't just about keeping people full-- it's a part of the experience, and that's.
If serving food at events was really just about feeding people, it would probably be more cost effective to give customers cash or vouchers to the nearest fast food restaurant.
It all goes back to the basics of hospitality
There's a reason events fall into the greater hospitality industry. The event organizer-- whether it's a corporation, an association, or an individual-- is the host of an event. The attendees are the host's guests.
The idea of hospitality gets back to biblical times, when people would open up their homes to guests-- even complete strangers-- and break bread. The concept of sharing a meal brought on shared conversations, shared ideas, shared fellowship. Looks a lot like our present day event planning objectives or networking, right?
It's easy to realize that any food service is part of the hospitality package once you make the connection between event planning and hospitality. Any by food service, we mean anything at all-- from continental breakfast right through official plated dinners.
A meal isn't simply a meal. It's a chance to establish relationships, to bring folks together to break bread. All of a sudden, that budget line product is truly doing double duty!
Put real thought into your food and beverage options
If you put a little effort into the menu selection, you can help make that meal do more for your meeting. Instead of thoughtlessly going with the budget-friendly buffet or the risk-free duet-plated entree, be imaginative and take some risks! Your patron will appreciate and remember it.
What about the budget?
Yes, you will have to arrange food and drinks around your spending plan. Who says an inventive menu has to be expensive? You don't have to offer lobster tail and delicacies to be imaginative.
There are a lot of ways to mix things up without wrecking your budget. Here are a few of my favorite ideas:
Go for food stops: Do away with the plated dishes and do specialty food stations instead. It gets people moving and talking-- and it's usually lower cost. Every station can have a different theme (like places of the world) for a conversation starter among patrons.
DIY it: As opposed to a basic sandwich display, feature a make-your-own salad line with artistic toppings. Most patrons will appreciate the healthier options.
Get interactive: Let customers get in on the action either using cooking presentations or "make your own" bars.
Go vintage: Nothing gets patrons talking much like nostalgia. Think: Sloppy joes, tater tots, or any kind of casserole.
Serve meals family style: By literally sharing a meal from a common platter, customers will make certain to initiate conversations with each other.
Want extra information about food and beverage in activities?
What is food and beverage procedures?
F&B operations entail the buying, preparation, serving, managing inventory, and catering services of an event venue.
How much food should I purchase for an event?
Suppose the event takes place throughout a single meal, the following loose guidelines generally work:
1 pound of entree dish per 3 people
1 pound of side dishes per 3 people
What are caterers tasked with?
Typically, the responsibilities of a caterer at an event include preparation of food, serving it, cleaning up, staffing bars, and taking care of diners. Fairly recently, caterers services have expanded beyond that, as set by the caterer and event host.
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