The Wit in Chicago takes groups up to Roof , on the 27th floor , for breakfast or lunch .
Compelling F & B offerings lower the risk that food will go uneaten , Larry Eels , executive chef at the Hyatt Regency Indian Wells Resort & Spa in California . Top : a pie station . Below : beverage presentation . attendees or internal clients ,” says Chris Kandziora , vice president of Ojai Valley Inn and Spa in Ojai , Calif . “ They want natural light , unique spaces , natural environments , not the traditional box ceilings and a couple of chandeliers .”
“ Unique ” comes in many guises . For Ojai Valley Inn , it ’ s a farmhouse-themed , 20,000-square foot culinary and event center with multiple function spaces , a huge demo kitchen and sliding doors that open to an expansive lawn — all tied to
4 WAYS TO KEEP A
LID ON WASTE
Budgets can take a hit on food waste , which remains a tough challenge when you ’ re feeding hundreds or thousands . There ’ s no guarantee they will all show up for a meal , and no meeting planner wants to run short . How to keep it in check : Know your group . Match compelling food with the event ’ s demographics to lower the risk that food will go uneaten , says Larry Eels , executive chef at the Hyatt Regency Indian Wells Resort & Spa in Indian Wells , California . Make accurate forecasts . “ Most meeting planners are very good about helping us understand the dynamics of the group so we can plan ,” says Justin Miller , executive sous chef at the Broadmoor in Colorado Springs , Colorado . “ On opening night , the menu might be lighter .” Downsize plates . With buffets , people tend to take more than they can actually eat ; a smaller plate is more realistic . Rescue leftovers . Many hotels regularly donate unused food items to local food banks .
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