Crafting Crowd-Pleasing Event Menus
Eating at a Meeting Podcast Episode #269
Crafting Crowd-Pleasing Event Menus: A Northstar Meeting Groups Webinar
This episode of “Eating at a Meeting” was a Northstar Meetings Group webinar moderated by Sarah Braley and featuring Tracy Stuckrath, Chef Ryan Witten, and Chef Dustin Ward of Bold Catering & Design, discussing the art of crafting inclusive, memorable event menus. The Grand America Hotel in Salt Lake City sponsored the webinar.
Sarah, Tracy, Ryan and Dustin discussed a range of topics from using local and seasonal ingredients to the importance of direct communication between chefs and meeting planners. They explore various strategies to manage food waste, accommodate dietary restrictions, and create unique dining experiences.
The episode provides valuable insights for event planners looking to elevate their menu planning processes and ensure all attendees leave satisfied.
Heard on the Episode
“Building relationships with clients allows us to truly understand their needs and deliver the best catering options.”
~Ryan Whitten (25:11)
“The goal is to create memorable dining experiences, whether through interactive table games or nostalgic elements like pop rocks”
~Dustin Ward (38:50)
“Direct access to chefs can make or break the planning process—communication is key.”
~ Tracy Stuckrath (15:45)
Key Topics Discussed
Local and Seasonal Ingredients
- Enhancing the dining experience
- Supporting local farmers and businesses
Communication and Collaboration
- Direct communication with chefs
- Building relationships with clients
Dietary Accommodations
- Customizing menus for dietary needs
- Managing food waste and portion control
Memorable Dining Experiences
- Unique dishes and interactive elements
- Importance of food presentation and engagement
Event Planning Considerations
- Gathering dietary and accessibility information
- Using historical data for menu planning
Key Takeaways
- Prioritize Local Ingredients. Using local and seasonal ingredients makes meals fresher and supports local economies.
- Communication is Crucial. Direct access to chefs and clear communication between planners and catering teams ensures a seamless event planning process.
- Manage Food Waste. Implement strategies like portion control and composting to reduce food waste and boost sustainability.
- Create Unique Experiences. Engage attendees with interactive games, unique dishes, and memorable food presentations.
- Accommodate Dietary Needs. Customize menus to cater to dietary restrictions and preferences, ensuring all guests are included and satisfied..
Tips
- Engage with Local Vendors: Source ingredients locally to ensure freshness and support small businesses.
- Label Clearly: Mark food items with allergens and dietary details to make selection easier for attendees.
- Personalized Engagement: Use attendee data to create unique and memorable dining experiences.
- Ask Detailed Questions: Ensure dietary preferences are well-documented during registration for comprehensive planning.
- Balance Creativity and Cost: Develop exciting dishes while managing the budget effectively.
Links
Watch the Webinar: Northstar On-Demand Webinars
Connect with Chef Ryan: Website | LinkedIn | Instagram
Connect with Chef Dustin: Website | LinkedIn | Instagram
Connect with Sarah: Website | LinkedIn | Instagram
Connect with Grand America Hotel: Website
Check out other featured guests on the Eating at a Meeting podcast
Eating at a Meeting is part of the Nitty Grits Podcast Network.
