Remember the days when the conference lunch counter was groaning with fried and fatty foods that threatened to send both your weight and cholesterol level through the roof? Or with so many high-GI eats that you were almost certain to sleep right through the afternoon session?
Looking at the newest conference catering trends, these days seem to be over. Tables are now laid with healthier, lighter options, less meat, more fresh fruit and vegetables, and funky cake poppers for dessert. Delegates have higher expectations, less time and more specific food requirements.
We speak to conference organisers and chefs about what they’ve been cooking up to keep clients coming back for seconds in the latest Tourism Update digi-mag – click here to read more.
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