From locally sourced products to managing waste to a
“Digital Detox,” MPI events in 2017 will help you design
unique F&B and wellness experiences at your own events.
BY MATTHEW MARCIAL, CAE,CMP
Matthew is vice president of education and events for MPI. He has led event
and education teams for three global associations, taught event development
for Duke University’s continuing education program and has presented for
groups throughout the U.S. and internationally.
IT’S THE MOST WONDERFUL TIME OF YEAR.
It’s that time of year when the weather
gets cooler, we spend more time with our
loved ones and we re;lect on all that we
are thankful for.
One of my favorite things about this
time of year is all of the amazing food
around the holidays and how it brings
everyone together. I must admit I am a
true foodie—I like to cook and I absolutely
love to eat.
Whether we realize it or not, the food
and beverage experience at any meeting or
event is a critical component to attendee
satisfaction and to the overall success of
any event. If the F&B and service at your
event was great you may or may not hear
about it in the post-event survey results,
but if that F&B or the service was a miss,
that will be the one thing that your attendees remember despite how great everything else is executed.
One of the educational experiences that
we are designing for you at next year’s
World Education Congress (WEC) in Las
Vegas is an interactive session all about
F&B. We’ll be going beyond your typical
F&B trends and we will take you on a
journey behind the process that MPI’s
planning team takes in working with our
culinary partners, including the catering
team and the chefs at the MGM Grand, to
design and select menus that feature fresh
local cuisine while working through the
challenges of staying within our budget.
We will also delve into the dif;icult decisions around managing food waste and
working with dietary restrictions and
other food sensitivities.