SCHEDULE BUILDER

Every good catering/event professional knows to plan around food allergies and dietary restrictions when designing menus. It's good business, but it's also a means to providing an equitable and inclusive dining experience. Even when this is done well, how inclusive is the rest of the experience? It's not just about what's on the plate, but how guests get to the plate.

Catering/event professionals must regard diversity, equity, and inclusion as a strategic and logistical approach in the planning process and should consider all facets of the event, including the food and beverage being served.

In this session, we will address questions such as: What is and how do I design menus that are equitable and inclusive? What other design elements need to be considered? What is the risk for failing to create such events? We will also learn how and why to create more inclusive food and beverage environments, manage for diversity, and capitalize on the unique perspectives of a diverse participant base.