We work with each venue to be certain the most interesting and healthy menus are served. We schedule tastings during site inspections to guarantee the appropriate menus for your group are served.

Additionally, we keep the executive F&B requests and preferences top-of-mind to be sure those small items are included in coffee breaks, lunches and dinners. By working in unison with our registration manager, all F&B counts are monitored and clearly communicated to each venue. In real time on-site these counts are checked against BEO’s and then again during the final billing procedures. If there are any service issues, our Food and Beverage team will negotiate any immediate concerns while on-site.

It is also in the best interest of the client that our on-site F&B Manager review each banquet check with the Hotel CSM prior to our departure from the property. This helps make sure the final billing is correct and any necessary changes are taken care of on-site. Our on-site F&B management team is also charged with checking that all buffets are set properly and the serving flow is coordinated and efficient.