Enhancing Food and Beverage Experiences at Events

Everyone’s trying to incorporate food as part of their entertainment center, but why are so many of them losing money instead of making money? After visiting 100’s of entertainment centers, I’ve noticed that the difference between a thriving food program and one that barely breaks even. It comes down to three things: 1/ The Type of Food You Sell Guests aren’t looking for a five-star meal or vending machines—but they will pay for convenience and indulgence. It’s not about just offering pizza and hot dogs; it’s about creating something worth lingering for. Think handhelds like sliders, shareables like loaded fries, and treats that feel exclusive to your venue—like a signature milkshake or a one-of-a-kind snack they can’t get anywhere else. 2/ The Placement If guests don’t see food, they don’t buy it. Too many venues hide their food offerings in back corners, treating them as an afterthought. The best ones make food impossible to ignore—placing kiosks in high-traffic areas, using digital menu boards and trons that grab attention, and integrating food seamlessly into the guest’s journey so that it becomes part of their experience, not just a pit stop. 3/ The Setting No one wants to eat in a space that feels secondary. Comfortable seating, shaded patios, and well-placed lounge areas don’t just keep guests there longer—they encourage them to spend more. If a family is deciding whether to stay an extra hour, a welcoming food area makes that decision easy. Food should never be a side note. Done right, it’s not just an upsell—it’s the reason guests stay longer, enjoy more, and keep coming back. We increased food and beverage sales from 4% to 22% at my last family entertainment company and it was not by accident. It was intentional.

Event organizers and caterers, hear me out. 🙉 Please offer those of us who don’t drink alcohol or who want a good non-alcoholic choice during event happy hours and receptions better options than sugary soda or a plastic bottle of water. We make up a growing portion of your event community, and we are getting tired of not being included or considered when you’re choosing the beverages for your events. 🍸🍺🥃 Working in the events business, I know cost considerations are at play here and that event F&B caterers often have pre-selected beverage options they offer for receptions and happy hours. Still, we owe our attendees better. And as Gen Z makes up a larger portion of our attendee communities, those who want good adult non-alcoholic options will grow significantly. Here’s one of hundreds of research articles explaining why: https://lnkd.in/eefFFqYB If you are looking for good adult non-alcoholic beverage options to add to your event bar menus, check out the Adult Non-Alcoholic Beverage Association (ANBA) member list: https://lnkd.in/eAqviZyD And event teams and caterers, please train your bar staff that it’s not weird or a problem for people to order a non-alcoholic option. Recently, I had an event bartender gruffly point me to the water cooler in the corner of the room when I inquired about the non-alcoholic options available 😬 Needless to say, that experience negatively impacted my perception of the entire event. Cheers to fostering event inclusion and offering better choices 🥂 #futureofevents #inclusion #genz #nonalcoholicbeverages

Join KiKi L'Italien and Tracy Stuckrath for a unique conversation at the intersection of association leadership and inclusive F&B experiences. This special crossover episode explores how associations can transform their events through thoughtful food and beverage strategies that enhance member experience, support sustainability, and create truly inclusive communities. Our hosts discuss critical questions facing association leaders today: How do dietary requirements impact member engagement? What role does F&B play in an association's DEIA initiatives? How can leaders balance sustainability goals with member satisfaction? Through their combined expertise in association management and F&B inclusivity, KiKi and Tracy offer actionable insights for association professionals looking to create more meaningful, sustainable, and inclusive event experiences. Whether you're planning your next conference, considering your organization's F&B policies, or looking to enhance member engagement, this episode provides valuable strategies for: Building inclusive F&B experiences that strengthen community Managing the financial and social impact of thoughtful F&B choices Empowering staff to better serve members with dietary needs Creating sustainable practices that benefit both members and the planet This collaborative episode brings together the best of both podcasts - Association Chat's focus on organizational leadership and Eating at a Meeting's expertise in F&B impact - to deliver practical insights for forward-thinking association professionals. Want to create live streams like this? Check out StreamYard: https://lnkd.in/etVsu-8S