Course
Eastern
Tapping the Latest F&B Trends
Every fall, as the upcoming year's food and beverage trends reports begin to emerge, we're prompted to ask: What will be the next big thing in dining? How will these trends translate to meeting and event menus? Did we see these predictions come to life in 2024?
This webinar, led by Meetings Trendsetter Tracy Stuckrath, arrives at a perfect moment to address these questions. We'll review the past year's standout culinary and beverage trends, exploring their successes and those that did not fare well. Also on the table will be sustainable practices, dietary innovations and fresh flavors transforming today’s event menus.
Join us as Tracy shares her insights on adapting these emerging trends to enhance inclusivity and forward-thinking in your food and beverage offerings. Whether refining your current menu or planning for future events, this session will assist you in creating memorable, cost-effective and responsible dining experiences.
Attendees will:
• Explore the latest culinary and beverage trends for 2025 and review how 2024’s trends measured up.
• Learn about sustainable practices and dietary innovations that cater to a diverse array of guest needs.
• Discover strategies to adapt menus to reflect current and anticipated F&B trends.
Read Tracy’s F&B site inspection checklist in our newest Handbook. Download “Site Selection Strategies” now!
Earn CEUs: The Events Industry Council has reviewed the learning objectives of this activity and has indicated that attendees will receive 1 CE hours in the Meeting or Event Design Domain of the CMP or CMP-HC Standards.
Tracy Stuckrath
Food Inclusion Expert. Food Safety Trainer. Certified Meetings Manager. As founder of thrive! meetings & events and host of the Eating at a Meeting podcast, Tracy Stuckrath, CMM, CSEP, works with organizations worldwide—in-person and virtually—to create safe, sustainable, and inclusive F&B events that deliver experiences where everyone feels valued.
Twenty years into planning events and six years after being diagnosed with a food allergy, she changed the trajectory of her career in 2009. Bringing her passion for food and beverage, expertise through research and analysis, and real-world strategies, Tracy helps clients worldwide establish best practices, mitigate risk, improve experiences and increase profit with the food and beverage they serve.
She has co-authored two books, published over 100 articles and has recognized as a meetings and event industry leader, including Top 25 Women in the Meetings Industry and a Top 500 Event Professionals in North America.