How to Rethink F&B in the Age of Covid-19

From room layout to food sourcing, the pandemic has transformed event food and beverage.

Of the many ways in-person meetings have had to change in response to the Covid-19 pandemic, perhaps none will be as significant as how event food and beverage is handled. How tables are configured, food is served and coffee breaks conducted are among the many aspects of F&B that have been reassessed or totally transformed in an effort to ensure attendee safety.


To address these new imperatives, Northstar Meetings Group recently hosted a webcast featuring Tracy Stuckrath, owner of Thrive! Meetings & Events and an expert on food safety and allergies. She discussed the range of questions that planners should be asking, from staff training to food sourcing and room design. In this episode of Eventful: The Podcast for Meeting Professionals, we share some highlights from that conversation.
Listeners will learn:

  • Why food safety practices should no longer be kept "behind the kitchen door" (beginning at 2:30 minutes)
  • Ways F&B can present risks to attendees — even though the virus is not passed through food itself (6:40)
  • How the pandemic is likely to impact food prices (13:45)
  • How to modify the timing and layout of your meals to ensure social distancing (16:50)
  • Why it might make sense to renegotiate F&B minimums (22:50)

To view the full webcast on-demand, and earn CMP credits, click here.

Listen to the in-depth conversation in our latest episode of Eventful: The Podcast for Meeting Professionals, and remember to subscribe on iTunes, Spotify, Stitcher, Google Podcasts and anywhere else you listen to podcasts.