Eating at a Meeting

Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals are reshaping what's on the menu. Key takeaways: 💡 Budget realities: Food and beverage inflation continues to outpace other event costs. Building strong relationships with chefs helps planners stretch dollars while delivering quality experiences. 🍹 Less alcohol, more inclusion: The mocktail movement is growing, proving that connection doesn't require cocktails — just creativity. 🌍 Food as culture: From harvesting honey to cooking couscous in Morocco, attendees want interactive, meaningful dining experiences that celebrate local traditions and stories. Catherine said it best: "Every meal should connect you to appreciate a culture."

342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events

What if the most innovative ideas in event catering weren't happening in the boardroom — but below the house? This week on Eating at a Meeting Podcast LIVE, I'm talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate. For more than 30 years, Rientz and his Basement Chefs have been feeding millions — literally — while championing regional sourcing, food circularity, and plant-based creativity. From transforming nearly-expired bananas into banana bread for the staff café, to launching a fully plant-based restaurant at GreenTech that wowed international guests, their kitchen has become a model for what responsible event dining looks like in action. We'll chat about: 🥗 Why hybrid and plant-based menus are the new standard for inclusivity and sustainability ♻️ How RAI's "Heartwarming Amsterdam" concept connects guests to the region and reduces CO₂ emissions 👨‍🍳 The power of collaboration — between chefs, planners, and local producers — to create memorable, meaningful food experiences Rientz's motto says it all: "Only the unthinkable is impossible—just do it!" Join us to hear how one convention center's underground kitchen is inspiring the future of food for meetings and events — proving that what's made below the house can lift the whole industry up.

341: Event Tech Meets Dining: How Maritz is Building Safer, Smarter Food Experiences

Imagine arriving at an event and knowing exactly what's on your plate—before you even step into the event venue. No guessing. No awkward questions. No fear of being left out. That's the vision behind Maritz 's new Event Menus. Designed to provide attendees a clear view of meal options—including key dietary restrictions and allergens—these digital menus help guests plan with confidence while making food an integrated part of the event experience. On next week's Eating at a Meeting Podcast LIVE, I'm talking with Emily Thibodeau, CMP, CITP, Vice President of Event Management, and Katie Rennegarbe, CIS , Manager of Technology Solution Design at Maritz. Together, we'll explore: ▶︎ How Event Menus are changing the way attendees interact with F&B ▶︎ Why visibility into dietary options builds trust and belonging ▶︎ How tech + hospitality can work hand-in-hand to create safer, more inclusive experiences ▶︎ What planners can learn from building accessibility into menu design from the start Emily brings her expertise in event management strategy, while Katie—deeply involved in the tech behind Event Menus—will share how Maritz brought this innovation to life. Food is one of the most human parts of an event. Let's talk about how digital solutions can make it safer, smarter, and more inclusive.

340: Why Event Planners Should Look to Toronto for Food and Beverage Inspiration

When you think of Toronto, what comes to mind? For many, it's the city's skyline, but for those of us planning events—it's the table. And few people know that table better than Trevor Lui. At IMEX, I'll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancing BIPOC food & drink talent), and the current Board Chair of Destination Toronto for a special Tuesday episode of Eating at a Meeting Podcast LIVE. With more than 20 years producing thousands of event experiences, he's shaping how destinations—and their food cultures—can be leveraged to create truly inclusive events. Toronto is one of the most multicultural cities in the world, but as Trevor says, diversity doesn't automatically mean inclusion. We'll explore how tapping into local communities, choosing partners who embody DEI, and rethinking destination selection can transform your event from "checking the box" to creating meaningful, authentic guest experiences. Join us as we discuss: 🍁 Why Toronto's food scene is a model for cultural authenticity 🥘 How destinations can influence DEI outcomes for events 📊 The tools and benchmarks planners can use to measure inclusion 🌎 What it looks like to connect global attendees with local culinary voices If food is culture—and events are connection—then every destination has the power to set the stage for belonging. Will your next menu reflect that?

339: Creating Space to Opt Out: Why True Belonging Goes Beyond What's on the Plate

What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong. That's the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas. With two decades in corporate events and her lived experience with ADHD and parenting a twice-exceptional child, Yush knows that inclusion isn't just about access to the room — it's about access to regulation, energy, and choice once you're there. For neurodivergent attendees, food is a nervous system intervention. When menus lack labels, variety, or whole-food options, you're not just excluding diets, you're excluding capacity. Designing meals for nourishment is designing for belonging. In our conversation, we'll explore: ▶︎ Why whole foods, clear labeling, and variety unlock authentic participation ▶︎ How circadian rhythms and meal timing support energy throughout long event days ▶︎ The role of protein-forward, minimally processed choices in regulating the nervous system ▶︎ Why training staff in neutral language — "We've got options for everyone" — builds inclusion ▶︎ How normalizing opt-outs reminds us: food is optional, belonging isn't For event planners and hospitality pros, this episode is a call to action: inclusion doesn't just live in your registration system — it lives on your menus and in the way your team serves them.