MGCI Training - July Topic: Food! Meals, snacks, and beverages

Love this topic, because food is never just food at events. It’s experience, logistics, cost, and inclusion all in one.

For me, it starts with the constraints. If you are locked into venue catering, it becomes about negotiating flexibility and experience. If not, you get more creativity but also more complexity.

Cost-wise, I focus on where food actually adds value. Key moments like coffee or networking tend to matter more than over-investing in standard meals sometimes. Supporting local independent businesses is awesome completely agree with Neil. 

Also, dietary needs are non-negotiable. I look for inclusive menus by default, clear labeling, and making sure no one has to ask or feel like an exception.

The questions I keep coming back to are how food supports the experience, where it matters most, and how we balance cost with impact.