As event planners, we know that food and beverage is rarely just a line item—it’s an experience, a connector, and sometimes a challenge.

In this week’s Eating at a Meeting LIVE, I’m gathered a group of event planners — Janet C. Hoppenstein, CMP, Shannon Ryan, CMP, and Julie Wong, CMP — for an open conversation about how they navigate ordering F&B for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning menus.

We’ll talk about: ▶︎ How budget, inclusivity, sustainability, and logistics come into play ▶︎ What they wish venues and caterers understood better ▶︎ How attendee expectations are changing—and how planners are adapting

Whether you’re a planner yourself or part of a catering or venue team, this conversation will offer insights that can help you deliver better, more thoughtful food and beverage at your next event.

Join me and bring your own questions or stories to the chat!