With myriad event food and beverage trends increasingly reflecting wellness and sustainability concerns, meeting professionals must take note. In advance of her May 22 WEC session, “Food & Beverage: Unleash Your Superpower” (in partnership with MPI MD) Deborah Hinson shares some F&B insight and what attendees should expect.
What is your superpower?
I’m 60 with a 15-year-old... does that count? Seriously, I think culinary creativity is a superpower anyone can attain. Food is fun, interesting, diverse, compelling and can elevate even the most mundane event! I have an adventurous palate, but I’m also a voracious cookbook and travel reader! It’s important to approach the F&B offerings as integral to the success of an event, not as an add-on or afterthought.
What do you see as a couple of the dominant trends in event F&B right now and, of those, which is the most challenging?
We’re seeing requests for increasingly more diverse cuisine options to reflect multicultural tastes and to provide guests with a wider culinary experience. This often also serves to creatively address dietary restrictions such as gluten, dairy and vegan.
Another that is emerging surrounds food safety measures, transparent sourcing information and clear labeling of ingredients and allergens. It can be difficult and time consuming to ask and understand the food and beverage sourcing practices of a venue, but often clients are requesting we ensure, as an example, that no GMO foods are used and that fish and beef are sustainably and ethically sourced. We’ll discuss some best practices around these topics—from building the requirements into your RFP and contracts to using “guidelines”—based on client requirements, budgets, etc.
Can you share some event F&B topics about which meeting/event professionals may not yet be thinking but that you believe will be trends next year?
We’re seeing an increase in collaborations with local chefs, breweries and wine makers, providing an opportunity to showcase local flavors and support to local small businesses.
Additionally, alcohol-alternative beverages are still very hot and the whole health and wellness movement continues to grow.
What do you hope attendees take away from your session? Will there be snacks?
I hope they are inspired and motivated to create more compelling food and beverage offerings; that they will have the tools to negotiate with their vendor partners and that they will see greater guest satisfaction in the process.
