Food & Beverage for Events

I recently came across an interesting analogy about offering value at your events in my Association Bisnow newsletter. It came from Craig Purser, CEO of the National Beer Wholesalers Association.

At an association event at BLT Steak in DC, he told the attendees that a tradeshow should be like a six- or seven-course meal rather than an all-you-can-eat extravaganza. Instead of being stuffed on content, your guests should leave and be able to say, "Wow, that was a terrific meal." To do that, event planners must also "ask what [attendees] want to consume before you set the menu," he says.

I've blogged about the importance of knowing what your attendees want, and giving it to them without going overboard, at your events in the past. Thinking about it like a meal is a really creative and memorable way to go about your planning.