Rising Food Costs & Event Budgets
Eating at a Meeting Podcast Episode 46
Food and beverage is typically the biggest budget expenditure for an event. COVID-19 has impacted the availability and prices of food, leading to the fastest rise in food prices in more than four decades. With stories of farmers tilling their crops back into the ground and throwing milk away, how will the supply and demand impact food costs for events.
Michael Dominguez, CEO of Associated Luxury Hotels International (ALHI) will chat with Tracy about what he’s seeing and watching from ALHI’s collection of member hotels and across the industry as it relates to food and beverage costs.
What do safe, inclusive & sustainable food and beverage experiences look like to you?
This looks very natural and going back to the beginning. I love talking to chefs that still butcher their own meats as well as break down their own seafood. That is what allows for that sustainable.
What do you wish people knew about what you do?
That on a daily basis, our job is all about the human connection/human engagement, not hotel rooms.
What is a best practice you use/or have seen to create safe and inclusive F&B experiences?
Newer hotels are able to have lawns and gardens on rooftops. The sustainability gains are not only in food, but also the sustainability of the commercial building.
Links:
Connect with Michael — Website | Facebook | Instagram | Twitter | LinkedIn
Check out other featured guests on the Eating at a Meeting podcast
