Convene Series: Rethinking Event F&B: Waste, Allergens, and Real ROI With Tracy Stuckrath
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…
The skinny
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