{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"How Inclusive Bar Design Improves Guest Experience and Event Revenue","description":"If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk. I\u2019m sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through Hilton from front desk agent to brand leadership. Kevin also helped lead Hilton\u2019s global CleanStay response\u2014so when he talks about safety, execution, and systems, he\u2019s lived it at scale. We\u2019re talking about Tempo\u2019s Free-Spirited beverage program\u2014a non-alcoholic strategy that gives NA cocktails equal billing, thoughtful design, and operational clarity. Not a mocktail menu. Not a compromise. A deliberate approach to inclusion, guest experience, and risk management. Here\u2019s why this matters for planners and suppliers: \u25b6\ufe0e Bars are social hubs at events\u2014but alcohol-centric design excludes more guests than you think \u25b6\ufe0e Inclusive beverage programs reduce pressure, improve guest confidence, and expand revenue opportunities \u25b6\ufe0e Small operational details (like how drinks are marked and served) can prevent costly mistakes \u25b6\ufe0e Fresh ingredients, reduced waste, and intentional partnerships can support sustainability without adding complexity Kevin will share how guest data\u2014not personal preference\u2014drives brand decisions, why inclusion is a baseline expectation, and how Tempo\u2019s beverage strategy connects safety, sustainability, and belonging in real, executable ways for hotels, venues, and events. If you plan events, design menus, manage food & beverage, or work with hospitality brands, this conversation will change how you think about what\u2019s in the glass\u2014and who feels welcome holding it. ","author_name":"Eating at a Meeting","author_url":"https:\/\/www.eatingatameeting.com\/","html":"