Topic: The Dish: Food Trends in the Hospitality Industry — Today’s Dietary Requirements and the Future Outlook for Event Menu Planning
A panel including chefs, a nutritionist and a meeting planner discuss food trends in today’s hospitality industry. Participate in an open conversation about realistic approaches to menu planning for large and small events that have diverse audiences with diverse palates and dietary restrictions. How does current menu planning vary from hotel service to convention service? What are the trends in food items for young and old? What are some examples of menus that have evoked positive or negative reviews from meeting attendees? How do you balance offering a variety of food choices and cost. Come prepared to share experiences that other can learn from.