Eating at a Meeting 343: 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 π¦, our conversation revealed how food connects people to place β and how rising costs, changing expectations, and sustainability goals are reshaping what's on the menu.
Key takeaways:
π‘ 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. πΉ Less alcohol, more inclusion: The mocktail movement is growing, proving that connection doesn't require cocktails β just creativity. π 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."