If you’ve found yourself wondering, “How are we going to feed everyone?” when events come back, you’re not alone. It’s one of several million-dollar questions facing an industry that previously thrived on showing attendees a great time through creative menus, craft cocktails and once-in-a-lifetime dining experiences.
But just because it’s different doesn’t mean you’re entering the era of… “the box lunch.” The new normal for food and beverage can still be inspired, creative and even a highlight of the event experience.
Join the editors of Event Marketer and a panel of industry experts on July 30th for a webinar designed to unpack the world of F&B, and arm marketers just like you with the tools and insights you need to understand the new rules and opportunities for feeding attendees in the COVID era.
In our two-hour mini-masters course, you will learn:
- How to feed attendees with hygiene, social distancing and comfort levels top of mind
- Different approaches for serving food at networking breaks, galas, receptions and more
- What the cost implications will be for F&B budgets in the COVID era
- What’s possible and totally impossible in 2020 and beyond, and how to plan around it
- The new F&B rules you’ll be seeing in catering contracts from now on—and what they mean
- Fresh ways to present appetizers, drinks and “sit down” meals without sacrificing food quality
- Spatial considerations to keep in mind and venue setup ideas that can solve F&B pain points
- What the new rules are for servers, bartenders and on-site staff—and how to follow them
- The most critical questions you need to ask before signing your catering contract
- How to build a new playbook that ensures F&B best practices across your organization
AGENDA AND SPEAKER LINEUP:
2:00-2:25 ET: THE NEW RULES OF F&B: WHAT YOU NEED TO KNOW NOW
We’re kicking off our conversation with a deep dive into the logistics of feeding event attendees with hygiene, social distancing and comfort levels top of mind. Learn the new F&B rules you’ll be seeing in catering contracts from now on—and what they mean. Hear the most critical questions you need to ask before signing your catering contract and what the cost implications will be for F&B budgets in the COVID era. Get the low down on what’s possible and totally impossible in 2020 and beyond, and how to plan around it. And get a list of strategic insights on how to work with venues and caterers to create inspired menus and experiences.
Speaker: Doug Bradley, Vice President of Culinary, McCormick Place
2:35-2:55 ET: FRESH (AND SAFE!) CATERING OPTIONS AND IDEAS
In this conversation, we’re thinking “outside the box” to get a sneak peek at what kinds of menus, food items and serving options top caterers are working on for the industry’s comeback. Hear different approaches for serving food at networking breaks, galas, receptions and more. Learn fresh ways to present appetizers, drinks and “sit down” meals without sacrificing food quality. Understand what the new rules are for servers, bartenders and on-site staff, how to follow them, and how they will impact your plan and budget.
Speaker: Trish Vogel, Senior Sales Director, Blue Plate Catering
3:05-3:25 ET: SPACE DESIGN TIPS FOR FOOD AND NETWORKING
There are new nuances to moving people through event spaces in the COVID-era. In this session, we’ll unpack the new spatial challenges event marketers will have as events come back online and discuss how to build out venues and environments that are conducive to eating and networking—at a safe distance. Learn the key spatial considerations to keep in mind. Get venue setup ideas that can solve F&B pain points. Understand how to build a new playbook that ensures F&B best practices across your organization.
Speaker: Kevin Dana, Executive Director of Merchandising and Product Development, Cort Events
3:35-4:00 ET: INSIDE IBM’S F&B PLAYBOOK
IBM’s portfolio of conferences and events feeds tens of thousands of people every year. Get a first-hand perspective on how the IBM event team is planning for the impact COVID will have in 2021 and beyond, and how the brand will craft future events—and feed attendees in the process. Get a behind-the-scenes look at how a large event organization is retooling and preparing its playbook for the post-COVID world, and the role food experiences will—and won’t—play.
Speaker: Lisa Bonavita, Event Manager, IBM