The food and beverage aspect of your event will likely be your biggest expenditure. Have you ever wondered why it’s so costly and how you can optimize your budget? What choices are impacting these expenses? How can you work with your catering sales manager to understand your options?

Join Sandra Dyeak, Past MPI D/FW President and Restaurant Events Consultant, along with a distinguished panel of F&B experts from the hotel, restaurant, and independent catering sectors. Gain valuable insights into crafting a food and beverage plan that aligns with your event goals. Together, we’ll explore the unique workings of each industry type, understand contract nuances, and learn how to collaborate effectively.