2023 is the comeback year for events, declared Gladi Colon, Caribe Royale Orlando’s Complex Director of Event Management and Catering. “We are seeing record attendance and meeting planners are going all out, doing bigger and better events. We’re also doing a lot of custom menu-building to set the tone,” she said.
“We’re getting more requests for tapas style menus featuring individual small plates that provide attendees an opportunity to sample a little of everything. One of our more popular offerings are small poke bowls with different ingredients, for example, so guests can sample them all.”
Meeting the needs of guests with dietary restrictions has become an integral part of our menu planning process. We have conversations with our planners at the start to understand their guests’ unique needs, then chef creates dishes that align with the events’ theme while also impressing the individual guest,” Colon adds.
Developing memorable menus for seasoned travelers means daring to try something new, creative and unique just for your group. “Guests love a pool party, which we do, but recently for a tech group we used our convention center’s port au cochere for a Florida-themed ‘street’ party. The ‘Citrus and Beer’ event was a nod to Florida’s orange industry, infusing locally sourced ingredients like seas bass, alligator bites and paella with a hint of citrus. We also featured a variety of beers from local breweries on tap,” Colon added.
On trend for 2023 is the rise of the mocktail, Colon said. “We have five signature mocktails each with a different flavor profile. Our popular Chai Blossom mocktail features Chai tea, club soda, fresh lime juice, star anise and a lemon twist.”
However, the Caribe Royale Orlando will delight groups well beyond its scrumptious menus with their offering of intriguing foodie activities they can directly participate in. Consider a custom chef’s cooking class, the rum tasting at the Rum Bar and, for a really distinctive teambuilding event, stirring up chocolate sculptures in the Chocolate Room with the executive pastry chef.
“This is an interactive, hand-on experience where small groups can make bon-bons, cookies, truffles and artwork out of chocolate, which is a lot of fun,” Colon said. Another item made in the chocolate room is a true-to-size orange made of chocolate for planners to order as a welcome amenity. “We serve it in their rooms with a mallet and instructions on how to eat it.”
Another really extraordinary theme to wow attendees is Neon Nights using a lot of neon decor, bright, colorful food and a black light for the display for added effect.
And, for a “thinking out of the box” lunch, the hotel starts with a Japanese bento box. “We put out an assortment of food, like sushi rolls, bao buns and salad for attendees to choose from and put directly in their own box. Often, we send them to the airport with their lunch and a postcard thanking them for attending the event, or a save the date card announcing next year’s meeting. We hope it’s something unique that leaves a lasting impression,” Colon explained.
“The most important aspect for us is making the meeting effortless for the meeting professional,” Colon said. “We want to make it easy and fun to plan!”
Caribe Royale Orlando recently launched a new F&B program, and discovered that it’s a definite driver of group bookings—with the wonderful added effect of an elevated awareness for their new and renovated meeting spaces!
For more information Contact: David Wahba, Director of Sales at sales@cariberoyale.com or visit
www.cariberoyalemeetings.com.
*Sponsored by Visit Orlando
