How much strategy do you employ when planning menus? Are you curating a story, taking advantage of a captive audience to share things about your history, culture, lifestyle, or geography? Are you doing everything you can to use food and beverage as a powerful, essential tool in your work, or is every meal just another stop on the rubber chicken circuit? This funny, practical presentation explores how we should approach food and beverage… what we should considering in our menu planning and development… who should be involved in the process… and why food matters in the first place.
After the session, attendees will be able to:
- Plan meals (for events big and small) with the client or the guest in mind.
- Understand the importance of curating a story through a meal, via local ingredients, local farmers and purveyors, and local history and then be able to deploy that knowledge to create memorable experiences.
- Eliminate background noise and have the right “cooks in the kitchen” in meal and event planning.