One of those meetings stats you often see bouncing around industry functions and in the pages of publications such as the one you’re reading now is that food and beverage is typically the second-largest expense associated with a meeting or convention, followed by guest rooms.
And it’s common knowledge that no matter how thought-provoking your meeting content is, if the food stinks, you’re sunk.
Taking this factor into consideration, we launched a new feature, Top Chefs, last issue, profiling some of the top chefs catering to the group market. Turn to page 10 to see this month’s installment, featuring Walt Disney World Swan and Dolphin Executive Chef Robert Ciborowski, whose work I first sampled during an amazing “back-of-house” progressive dinner as part of a press program in 2013 during PCMA’s Convening Leaders.
It’s an event I still remember well—and we all know how many top-notch F&B presentations are in the offing in this industry, as my waistline can attest!
Look for our Top Chefs feature every issue, along with a Web page, coming soon, that will offer a compendium of recipes and other F&B info.
Also, turn to page 14 to see highlights from our Meetings Today Live! Cancun program held in November. A rockin’ time was had by all at the Hard Rock Hotel Cancun!
If this event looks like it would’ve been a worthwhile undertaking for you, make sure to check out our upcoming programs at www.MeetingsToday.com/MTLive.
Happy holidays, and see you in 2016!
