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 ...

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