In this presentation, you'll hear four perspectives on designing menus, from an event designer, a nutritionist and two chefs. Issues covered include the importance of serving nourishing food, accommodating allergies and preferences and wine pairings.
Identify best practices in working with your food & beverage vendors and having them work together for you.
Understand the most common mistakes and how now to make them.
Identify new trends and how to use them effectively.