Budget issues are almost always a stumbling block to producing great F&B for meetings. Even veteran event planners can find themselves startled by unexpected line items in their catering bill or unaccounted-for expenses resulting from their efforts to create memorable meals. To help avoid these challenges and figure out some smart ways to get more bang for their F&B bucks, we've gathered two experts on event food and beverage for the webcast, "How to Stretch and F&B Budget," taking place Thursday Oct. 18 at 2 p.m. EST.
Each speaker will offer up best practices for saving money and how to find places to trim a budget without affecting the quality of the dining experience. These presenters are:
Susan Harper, program manager at Bishop-McCann, who prides herself on her creativity and out-of-the-box thinking. Harper thrives on being able to inject freshness and innovation to an experience and believes that the most successful events offer engaging content as well as impactful interaction based on all five senses.
Bill Hansen, CEO of Bill Hansen Catering, is a 45-year catering veteran with decades of experience hosting F&B events for meetings and conventions. He is co-author of Off-Premise Catering Management, used as a reference for certification by the National Association of Catering Executives, as well as past recipient of BizBash's Caterer of the Year award and keynote speaker for numerous national conferences.
These presenters will tackle the challenges and opportunities of keeping F&B costs down, approaching the topic from a variety of perspectives.
This webcast is free to attend and is sponsored by Visit Pittsburgh. Register now.