Nothing is more exciting than repeat business, right? And nothing is trickier than keeping it new and exciting for the same group year over year. We’ve all heard the excuses: “They won’t eat that,” or, “They are a meat and potatoes crowd.”
But who wants to eat the same thing at every event? What if your agenda doesn’t lend itself to a full pasta buffet at noon before an afternoon heavy with breakouts or an important general session? Sleepy (or bored) attendees are not engaged attendees. Here’s how you can amp up your next menu to (hopefully!) make everyone happy—even the pickiest eaters!
[Related: 5 Quick Tips for Vegan and Gluten-Free Catering for Successful Events]
1. Put a Twist on Traditional
Make small tweaks to the standard menus offered to create something new and interesting. Instead of a taco bar, try a nacho bar with a cheese fountain or a “walking taco” served in mini chip bags. Add a build-your-own salad bar or potato bar to the standard deli sandwich menu. A few protein options to top a big salad is also a hit.
Change up the vessel or setup. Add a carving station for one of the meats at your barbecue lunch. Or serve hot rolls tableside. Consider serving the meal family-style instead of buffet.
[Related: Tracy Stuckrath's Essential Meetings F&B Checklist]
2. Take Baby Steps
Don’t risk an entire meal or dish expanding people’s horizons. Instead, start small by spicing up your topping options or offering unique or exotic ingredients for guests to add themselves. You don’t have to risk an entire dish to make a splash, just expand the options. Who knows, they might try something new and love it.
Create excitement in the accessories. Offering the standard chicken or tomato soup? Add grilled cheese sticks to dip or serve it in a bread bowl. It’s often more affordable to add an additional side or appetizer to an existing menu than another whole entrée. Keep two standards and add a third, more exciting, option.
Consider starting small by exploring new options in your breaks and lunch before expanding to evening functions.
[Related: Chefs to End Hunger Provides Free Kits for Meeting Facilities to Donate Leftover Food]
3. Don’t Stereotype!
Tastes change and so do trends. Don’t get stuck in the rut of “this is how they’ve always done it.”
When is the last time you asked people what they wanted? When possible, survey attendees on specifics about F&B. If you don’t have the data on hand, gather your own data at the event. Monitor what dishes are being refilled most often. What’s left over? What is left on people’s plates?
4. Add Nostalgic Nods
We have important, intelligent, sophisticated professional attendees at our events, so we want the meals to match. Or do we? Never knock the power of comfort food and nostalgia.
Elevate traditional “kid’s menu” items like chicken nuggets, mac and cheese, steak fingers and burgers to “mature” them for the occasion.
Allow your attendees to be their own chef! As adults, we have learned to eat what’s on our plates, especially in professional settings. But nothing beats having it “your way!” Deconstruct things when you can. Have “build-your-own items” that allow attendees to customize their order.
[Related: Why You Should Offer Mocktail Drink Options at Your Next Event]
Play into a theme. Own the nostalgia (or the event theme). From decor to vessels to staff uniforms, the food and beverage should be an extension of the theme.
Don’t let traditional or standard be boring! Even little things can go a long way.
More F&B ideas
