Collaborating to Create Positive Guest Experiences.
Become the venue that they are all raving about.
Put yourself in the attendee’s seat
Creating healthy environments and offering solutions that contribute to attendee satisfaction are going to keep them coming back for more. Many corporate groups appreciate properties where there are options to do more than just ‘meet’. Let’s talk about what clients and attendees are looking for.
Eat with your eyes, and your brain
With dietary restrictions and preferences on the rise, it is more important than ever that you offer menus that fit. By considering ingredients and entrees that work for everyone and creating inclusive meal options, your property can create a positive meeting experience. Let’s talk about food allergies, restrictions and preferences.
Build trust, and a team
Communication is key for event success. And with every link in the event chain, information may not always translate as clearly as it should. By creating a team of vested partners, everyone wins. Better understanding of special requests and needs of the group makes for easier preparation; makes for happier planners and guests; leading to more repeat business. Let’s get everyone around the table.
Collaboration is much more than a tool for achieving business goals. Collaboration is about support, kindness and the power that we gain when work together.
The Blueprint for a Healthy Meeting®
Nutrition
Work with culinary team to identify ingredients that promote focus, attention and productivity for meeting attendees.
Planner and Attendee Liaison
Communicate with planner/organizer regarding dietary survey results. Communicate with attendees what menu options are specific for them.
Allergy/restriction survey
Distribute and process proprietary allergy/restrictions and preferences survey to attendees and prepare report for culinary team, conference services staff and servers.
Wellness Plan
Work with planners/clients to identify wellness initiatives for the group. Source vendor partners for wellness activities and coordinate itinerary and logistics.
Menu Audit/Design
Work with existing menus to create inclusive dishes for all attendees. Collaborate to create new menus/items that will accommodate restricted eaters.
Onsite Management
Onsite food and beverage management on event day(s) for seamless communication and service. Attendees will be able to identify what’s been prepared for them.
Get in Touch.
Let’s talk about what makes corporate groups happy and how you can win more repeat business.