According to Abbey (2016) food and beverage functions have played an important role in meetings and conventions often with a traditional menu choice of chicken or beef. However, in recent years, foodservice and beverage offerings have evolved to incorporate the rise of varied dietary needs as well as culinary trends. It has become very important to identify the shifting needs of the customer base and stay ahead of the competition.

What are three current trends in the food and beverage industry that apply specifically to convention and meeting planning?

How have convention venues or hotels hosting events responded to these trends?

What trends do you foresee in the next 35 years? Which ones might have been a result of the pandemic or changing behaviors?

How have convention venues or hotels hosting events responded to these food and beverage trends?

What food and beverage trends do you foresee in the next 35 years? Which ones might have been a result of the pandemic or changing behaviors?