They want fresh, creative and healthy menus that cater to a variety of dietary needs.Īround a fifth (22 per cent) of attendees have some form of dietary requirement. If there is one thing attendees take seriously, its food. Guest Expectations and ExperienceĪny advice to planners when navigating dietaries? Have a balance – don’t be afraid to be naughty but nice. The most important thing when selecting your menu is ensuring there is variety to suit your audience. a conference for the fitness industry may want healthier options with high amounts of protein, so consider that when choosing your menu items, if it’s a morning event – a coffee cart might be a worthwhile investment.Ĭonsider choosing something warm for morning tea, as these options are perceived as being more substantial and will assist in keeping delegates full and energised until lunch.Ĭonsider a sweet treat for afternoon tea to satisfy any afternoon sugar cravings. Take your audience into consideration – what’s important to them? e.g. Is there a theme for the event? We can work with you to incorporate this into food experience. Your event planner can assist you with menu selection and provide advice on what will work best for your program. Discuss this with your event planner or catering team at the venue. If you’ve held an event before, ascertain what worked before and what didn’t. If money is tight, Feed Me Menus are a great option – they take the guess work out of menu planning and consist of our crowd favourites – at MCEC we have a half day and a full day option.Īre there any other important factors that event planners should consider when developing their menu? Start by tailoring your menu to suit the style of your event and your audience. Unfortunately the same applies when the experience is less positive. Guests will talk about and remember good food experiences long after an event ends. Do you have any advice on how to maximise value?įood and beverage can make or break an event so it’s important not to skimp on your budget. The same principles apply, whether the event is for 20 or 5,000 people.īudget is always an important factor when menu planning. ![]() We take the same hand crafted approach to our menus as we do with our food, and work with customers to deliver the best culinary experience for them and their guests. We understand that every event is different, and don’t use a one size fits all approach. How do you approach the menu planning process with a customer? Peter Haycroft, Executive Chef at MCEC reveals how we how we design impeccable custom menus for each event. At Melbourne Convention and Exhibiton Centre (MCEC), we’re all about bringing people together over a great meal, uniting and inspiring our customers.
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