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Webinar | Creating Amazing F&B Experiences on a Limited Budget
Sponsored by Providence Warwick Convention & Visitors Bureau
When: Tuesday, Feb. 16, 2016, at 2 p.m. EST
The food and beverage served at events can either amaze your attendees or leave a bad taste in their mouths. With limited budgets, higher food costs and a greater need for personalization, it’s important now more than ever to work effectively with catering managers and chefs to create added value, even on a limited budget. Learn new ways to tantalize attendees with creative menus and food service methods.
1. Learn how to be creative while keeping costs low.
2. Identify creative food service methods.
3. Communicate with caterers and chefs to stretch their budgets effectively.
4. Personalize meals without fret.
Who: Tracy Stuckrath, CSEP, CMM, CHC; Thrive! Meetings & Events
A speaker, consultant and hospitality and events industry trainer, Tracy Stuckrath, CSEP, CMM, CHC, is president and chief connecting officer of Thrive! Meetings & Events. Her firm specializes in educating the meetings industry to reduce risk, maximize budgets and improve customer experiences through safe, delicious and healthy F&B, specifically with special dietary needs.
Based in Atlanta, Stuckrath serves on the Slow Food Atlanta board of directors and recently chaired the FARE Walk for Food Allergy Atlanta and the 2015 Allie Awards.
Stuckrath has been named one of the top 25 women in the meetings industry and a 2014 meetings trendsetter. She also has won awards for best corporate/association event and best public fair or festival.
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