{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture","description":"At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes \ud83e\udd80, our conversation revealed how food connects people to place \u2014 and how rising costs, changing expectations, and sustainability goals are reshaping what\u2019s on the menu. Key takeaways: \ud83d\udca1 Budget realities: Food and beverage inflation continues to outpace other event costs. Building strong relationships with chefs helps planners stretch dollars while delivering quality experiences. \ud83c\udf79 Less alcohol, more inclusion: The mocktail movement is growing, proving that connection doesn\u2019t require cocktails \u2014 just creativity. \ud83c\udf0d Food as culture: From harvesting honey to cooking couscous in Morocco, attendees want interactive, meaningful dining experiences that celebrate local traditions and stories. Catherine said it best: \u201cEvery meal should connect you to appreciate a culture.\u201d ","author_name":"Eating at a Meeting","author_url":"https:\/\/www.eatingatameeting.com\/","html":"