283: Event Profs in Elevators — Moving Conversations for Better F&B at Events

Heard on the Episode

“Inclusivity involves offering a spectrum of options, not just replacing what's already there.” ~Devon Pasha (10:45)

“It's really this ecosystem that is more on the business side, and it, like, really starts to remove control from the people who need to make the decisions. And then all the decisions on, you know, pricing, all the decisions on what can be brought in, what cannot be brought in, like, what could be provided by the customer, what needs to be brought to the customer. It all goes down to business decisions and the actual humanistic need to feed and be fed is, like, the least the last decision on the food chain." ~Devon Pasha (2:36)

"So if you're gonna charge me an arm and a leg, I'm gonna put a clause in my contract that if you go against what we have agreed on, if this is a nut free event because of my customers Mhmm. And you disregard that or you don't inform your staff or you don't inform the kitchen and you make a mistake or don't provide that, then there will be a financial penalty on my end because I'm not gonna pay for that anymore." ~Devon Pasha (6:56)

Key Topics Discussed

Inclusivity in Food & Beverage

• The importance of expanding menus rather than replacing items.

• Integrating diverse dietary options into standard plans.

Customer Experience & Loyalty

• Enhancing customer satisfaction by making attendees feel seen and valued.

• Building loyalty through thoughtful inclusivity.

Challenges & Solutions in Event Planning

• Logistical and financial burdens related to dietary accommodations.

• The need for early and open communication with attendees about dietary needs.

Legal and Contractual Measures

• Including inclusivity clauses in contracts to ensure compliance.

• Possible financial penalties to reinforce commitment from vendors.

Practical Inclusivity Examples

• Success stories such as a well-executed vegan meal at Caesar’s.

• Clear labeling and transparent sourcing to improve user experience.

Key Takeaways

• Foundational Inclusion: Integrate inclusivity into the core of event planning to ensure all attendees feel included.

• Efficient Communication: Open dialogues with attendees about their needs early on.

• Contractual Safeguards: Use contracts to enforce inclusivity standards.

• Mainstreaming Diverse Menus: Treat dietary needs like vegan, vegetarian, gluten-free as standard, not special.

Tips

• Start Early: Discuss dietary options with venues well in advance.

• Detailed Labeling: Clearly label dietary information on all food items.

• Empower Dialogue: Encourage attendees to openly communicate their needs.

• Ensure Staff Education: Train all event staff on dietary inclusivity.

• Foster Diversity: Collaborate with diverse vendors to innovate menu offerings.

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