by Sarah J.F. Braley | May 01, 2008

berries in a glassLast year, Irving, Texas-based Omni Hotels introduced the Sensational Meetings program, helping planners use all five senses to bolster an event’s outcome. Now Omni is ramping up the taste element.

Developed with help from nutritionists and other experts at the Culinary Institute of America in Hyde Park, N.Y., the new banquet menus are designed to enhance high-energy meetings with “stimulating” foods such as mandarin ginger chews; challenging or stressful meetings with “calming” teas, sushi and herb-roasted chicken; and recognition or celebratory meetings with “the flavor of success,” including juice in champagne flutes, chocolate champagne truffles and ancho sugar-cured beef tenderloin.

Menus can be tailored to any event, even if it doesn’t fall into a Sen-sational template, notes Stephen Rosenstock, senior vice president of F&B and brand standards for Omni. And if the meeting runs long? “The Culinary Institute provided us with food groups to keep people from getting drowsy,” Rosenstock says.