Ways to Save on F&B


The show must go on, but for many these days it must go on using a lot less money. Below are Fusion Meetings and Events’ top 15 ways to save money on F&B without impacting the experience of attendees. Even before the recent economic crisis Fusion Meetings and Events has been using these techniques, with great response from clients. Believe me, your attendees will still have a great experience and not know how much you have saved.

1. Forget the bottled water and instead offer water stations. Better yet, go green and get a sponsor for refillable water bottles.
2. Know your audience and crunch the numbers, 95% of the time package deals are not the best deal. Order a la carte for continental breakfasts, and morning and afternoon breaks. This also allows you to customize the menus to your attendee’s preferences.
3. Don’t serve the dessert included in the lunch menu at lunch…ask that it be served during the afternoon break.
4. Opt for pitchers of teas, lemonades, and juices rather than bottled sodas. Most attendees grab a few to place in their bag to take to their room.
5. Request smaller portions for meals. Most portions are larger than needed and result in wasted foods.
6. With a diverse crowd, opt for a buffet, where attendees can choose what they want rather than a duo plate.
7. If you group does not consist of heavy drinkers, go with hosted per drink pricing rather than open bar by the hour pricing.
8. Be responsible and limit your liability by offering attendees a pre-set amount of drink tickets…after that it is cash bar.
9. Be vigilant…count consumption items when they are placed and when they are taken away to ensure correct numbers.
10. Make sure that servers know to get approval when refilling items… for example, if a break is over in 10 minutes and coffee is low, do not authorize a refill.
11. Use cocktail tables at receptions rather than sit-down tables; this encourages people to mingle rather than sitting down with a plate full of food.
12. Place higher priced items out of the way and lesser-cost foods readily available.
13. For receptions have passed hors d’oeuvres rather than food stations.
14. Talk with the chef to find what items are in season, what is being used for other conventions during the same time that can be offered at a discount, etc.
15. For dinners with wine, have servers serve the wine rather than having bottles placed at the table.