When attendees typically participate in a number of special events and galas, it’s important to “spice up” menus and add some variety. Replacing or supplementing traditional seasonal dishes such as turkey with classic entrées is the added touch that guests will appreciate.
One of the biggest changes planners have had to deal with in recent years is the increase in special-meal requests. These tips from experienced planners can help you navigate.
As meeting planners, we order the food for our attendees, so we must be conscious of what we’re serving during our watch.
Look for these options at your next event: hyper-local, craft food and drink, gluten-free, ancient grains, mini-comfort foods, umami, meaty flavors and gourmet vegetarian.
Hat’s off to the JW Marriott Grande Lakes in Orlando, where the catering team is anything but ordinary.
Culinaire International’s Senior VP David Wood discusses what planners and attendees will be munching on soon.