Have you seen the price of eggs or meat lately? If you are a planner, you have surely felt it. I know I have, as our meal package pricing has yet to go as far as it used to. How does a planner continue to deliver the meals attendees expect in today’s economy? Here are a few ideas.
Rather than breakfast and lunch, start the day a little later and serve brunch. Be aware you will need to supply a heartier afternoon break, or your attendees will fade fast.
Save the sweets.
Want to save on a break later in the day? Hold the dessert from lunch and serve it for an afternoon snack. Consider the health factor of the treats to avoid a sugar crash.
The F&B history of your group is significant, and waste is something no one wants (and if you have it, be sure to donate it!). Accurately taking note of your attendees’ habits can save money. If they are out late the night before, they may skip the continental breakfast the next day, for example.
Working with your chef to serve seasonal and local dishes is the most effective way to get the best food—and often at the best price—for your attendees. Please give them your budget and the freedom to be creative.