198: Hunger Pangs: Managing Food & Beverage Today

Managing event food and beverage (F&B) today is influenced by the supply chain, staffing, exponentially rising costs, and increased focus on environmental, social, and governance (ESG ) guidelines. The struggle is real.

 
In the next episode of Eating at a Meeting LIVE I'm talking with Natalie Fulton of Tourism New Zealand and sustainability and social impact thought leader Courtney Lohmann, CMP, to dive deep into the struggles, wins, and ideas #EventProfs are experiencing when planning meetings and incentive events around the world.

Join us as we will look at how we can best feed our participants in this new world by finding balance through their food and beverage selection, tackling sustainability when planning F&B, utilizing ingredients multiple times throughout a program, and using disposable coffee cups.

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

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