Let Us Show You What We Can Do: How to Collaborate with Your Chef


Does selecting menus for your program budget stress you out? Or are you in a food rut ordering the same thing year after year, and looking for a change? Not sure how best to accommodate dietary restrictions without sacrificing the event experience? This session will address how meeting planners can work with their venue’s staff to ease these worries while creating menus that will satisfy and please your attendees.

Learning Objectives:
• Philosophies to approaching group menus
• Ideas for how meeting managers can work with the chef and catering team to create menus within budget.
• Creating/choosing menus that address common dietary restrictions to avoid having to order a large number of special meals

Moderator: TBD

Panelists: Chef Andy Ernst
                   Tony Salomone
                   Scott R. Haupt