Elevating Event F&B

This webinar took place on April 3, 2024

Food and beverage is a key driver of attendee satisfaction, but how can planners and catering teams keep raising the bar? Culinary pros will share the latest F&B trends and offer suggestions for impressing attendees with discerning palates.

Among topics to be discussed:

• The growing demand for zero-proof beverages
• Vegan options that will please even meat-lovers
• Budget-friendly choices for feeding a crowd
• How to minimize food waste

WATCH NOW 

Earns 1 Hour of CMP Credit 

SPEAKERS

Bill Hansen

CEO

The Hansen Group

CEO of The Hansen Group, Bill Hansen has more than 40 years of experience in the catering industry and oversees more than 400 events per year. The Hansen Group includes four firms: Bill Hansen Catering, Alexander Event Catering, Lovables Catering + Kitchen, and Eten Catering. He is also the author of "Off-Premise Catering Management."

Alexandra Zapple, CMP, CEM, DES

Senior Director of Meetings

American Society of Nephrology

Alexandra Zapple is an experienced business event strategist who has more than 15 years of experience in leading events from 10-14,000 people throughout the United States and internationally in Canada, Europe, Asia, Africa and the Middle East. She has held various planning positions at the American Society for Nephrology for seven years, and previously served as an event manager at SmithBucklin.

MODERATOR

Sarah J.F. Braley

Managing Editor

Northstar Meetings Group

Sally oversees content on Northstar’s meetings-related websites, as well as the print edition of Meetings & Conventions and Successful Meetings, along with covering key beats. Sally joined M&C in 1994 as a senior editor, after spending eight years at New Jersey Monthly magazine. She holds a master’s degree from the Medill School of Journalism at Northwestern University and a B.A. in Journalism (with minors in French, Greek and psychology) from the University of Massachusetts at Amherst.