This season has been kindly sponsored by Louisville Tourism. Go to GoToLouisville.com/meet to learn more.

Food and beverage (F&B) remain the biggest line item in most event budgets — and the first place planners hope to cut. In this conversation Eating at a Meeting host Tracy Stuckrath joins us to unpack how to move beyond “cost per plate” and start measuring real F&B value. Tracy shares data-driven strategies to right-size orders, reduce food waste, and negotiate smarter with venues, while also designing inclusive menus that protect attendee safety and reduce legal risk as allergen-labeling regulations tighten.

Links:

· Eating at a Meeting Podcast: www.eatingatameeting.com

· Episode with Tyra Warner - Contracting Food and Beverage During a Pandemic: eatingatameeting.com/51-contracting-food-and-beverage-during-a-pandemic

· Episodes with Ryan Gembala: eatingatameeting.com/guests/ryan-gembala

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Contact Information: For any questions, reach out to Magdalina Atanassova, matanassova(at)pcma(dot)org.

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Music: Inspirational Cinematic Piano with Orchestra