Healthy, brain-friendly menus contribute to outstanding meeting experiences, but making all the changes can be complex: facility capabilities, budgets, food sourcing, attendee preferences and other challenges can make a simple change very difficult to accomplish. Ms. Sullivan and Executive Chef Craig Mason combine their expertise to give you a rare view from inside the brain to inside the kitchen. This participative session will explore many tips and strategies to give you what you need so you can offer your clients menus that delight and energize their attendees.
What you'll learn:
- Identify foods that aid in energizing attendees for great engagement.
- Recognize the common barriers to menu change and gain a comprehensive view of the many factors involved.
- Gain tools and strategies to move beyond these barriers to implement the changes required to offer delicious, healthy foods at your venue.
Don't miss this session. Register for the IACC conference in Chicago, IL today! Discounted registration ends December 31, 2012.
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