Looking for ways to save money on food and beverage, yet still offer meals that will please attendees? Here is a checklist that will be a great starting point. The Fundamentals Be very tight with your guarantees. Use your historical data; place conservative estimates; and track your delegates' patterns closely. Crunch the numbers. Compare the pricing options on a spreadsheet. Is it better to buy in bulk, by the dozen, or à la carte? Deal with chefs directly. Challenge them to be ...

Register for Complete Access (Valid Email Required)

By registering on MeetingsNet now, you'll not only unlock the Food and Beverage Confidential, you'll also gain access to exclusive premium content.

Already registered? here.