How do your personal tastes affect your F&B choices?
“I am a true believer that professional
planners need to put aside their own tastes and put themselves in
the place of the guest when choosing a menu. My taste was widely
developed through culinary school and growing up in New York City,
where I was exposed to many unusual foods at an early age.”
Rose Ann Howard
Director, Meetings & Events
Yum! Brands Inc.
Louisville, Ky.
“They affect my selections on the
positive side only. That is, I choose things I love to eat and
sound good to me when reviewing the menus. At the same time, I also
choose items I know go over well and people love to eat -- but I
personally do not like -- such as shrimp and seafood.”
Pat Benkner, CMP
Director of Event Planning
Edgell Communications
Randolph, N.J.
“F&B is one of my most difficult
parts of meeting planning, because I like all kinds of foods and
love to try new things. But I realize that I can’t always choose
what I would really like to have. At some cocktail receptions I’ve
been serving your basic hors d’oeuvres and adding a couple of
different or ‘out there’ foods.”
Judy Joy
Grower Services & Event Planning
Ocean Spray Cranberries Inc.
Lakeville, Mass.