Food and beverage experts Trevor Lui, CEO, The Highbell Group Inc & Destination Toronto and Tracy Stuckrat, Founder & CCO, thrive! meetings & events with moderator Devon Montgomery Pasha, Emcee and Chief Experience Officer, DMP Creative, served up a feast of insights, exploring how food can create memorable experiences and foster inclusion at events. Their discussion highlighted innovative approaches to make dining a centerpiece of connection rather than an afterthought.
Rethinking food as a third space
Events provide a unique opportunity to bring people together through shared meals. However, traditional banquet-style dinners may not resonate with all attendees, especially younger demographics. Experts suggest reimagining food functions as "third spaces"—comfortable environments where people can network, eat, and drink on their own terms.
Some innovative approaches include:
• Creating food halls or marketplaces with diverse options
• Hosting events at local restaurants or unique venues like women-owned businesses
• Building in-office amenities like ramen bars for corporate gatherings
The goal is to design food experiences that feel authentic and give attendees choice in how they engage.
Prioritizing inclusion through thoughtful menus
Dietary restrictions and cultural considerations around food can make some attendees feel excluded if not properly addressed.
Event professionals are encouraged to:
• Design menus that accommodate common dietary needs by default
• Clearly label ingredients and offer alternatives
• Consult with community members when featuring cultural cuisines
• Train staff on safely handling special meal requests
Taking an inclusive approach ensures all attendees feel welcome and able to fully participate.
Leveraging food to tell stories
Food offers a powerful way to share cultural narratives and create memorable experiences. Consider working with local chefs or community groups to craft menus that showcase regional flavors and traditions. Even simple touches like featuring family recipes can add meaning.
The experts emphasized that authenticity is key—surface-level "fusion" concepts often fall flat. Taking time to research and collaborate leads to more impactful results.
Aligning culinary offerings with values
Increasingly, attendees want events that reflect their personal values. Food and beverage choices present an opportunity to demonstrate commitment to sustainability, diversity, or other priorities.
Some ideas include:
• Sourcing from local, women-owned, or minority-owned businesses
• Highlighting plant-based options
• Implementing food waste reduction strategies
• Telling the story behind menu items and suppliers
Practical tips for success
The speakers offered several actionable takeaways:
• Track actual F&B attendance to right-size orders and reduce waste
• Consider breaking up large galas into smaller, more targeted experiences
• Look beyond traditional venues to unique local spaces
• Start menu planning early and make it a priority, not an afterthought
• Create opportunities for meaningful dialogue over shared meals
By approaching food and beverage strategically, event professionals can create more engaging, inclusive, and memorable experiences. The experts emphasized that small changes can have a big impact—the key is being willing to challenge conventions and try new approaches.
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