1. Food & Beverage Challenges: Oh My!
What is a Planner & Supplier To Do...

2. Today’s Menu Per diem information Handling Allergies RFP tips
Tips on planning menus
Ideas for working with planner / hotel partners
Stretching your dollar
Q & A

3. What is per diem
Per diem is the allowance for lodging (excluding taxes), meals and incidental expenses. The General Services Administration (GSA) establishes per diem rates for destinations within the lower 48 Continental United States (CONUS).
GSA does not regulate or dictate pricing for businesses. The GSA dictates the travel allowance and reimbursement amounts by geographic areas.

4. M&IE Breakdown

5. Food for thought… Inclusive pricing
$13.00 Breakfast/ lunch = $10.75 towards food
$14.00 Breakfast/ lunch = $11.57 towards food
$16.00 Breakfast/ lunch = $13.22 towards food
$17.00 Breakfast/ lunch = $14.07 towards food
$18.00 Breakfast/ lunch = $14.88 towards food

6. Question
Is per diem required by the state for conference meals?

7. Time for the RFP- Ask yourself…
Planners -
Does your RFP pricing need to be per diem? Why?
Remember government paid catering is tax exempt
Can you use a meeting package?
Suppliers -
Can you meet the requested prices?
Did you read the whole RFP?
Are they tax exempt?

8. Special Needs Let attendees know your menu before event Special meals
Allergies/Dietary vs. Preferences – how far do you go?
Having food labeled
Can hotel have ingredients list readily available?
ADA Compliance issue?

9. Working with the Hotel Meeting packages Get copies of menus
Menu matching with other groups
Research price options in market survey
Water stations in foyer not in each room

10. Did you know?
The average hotel banquet lunch with salad, 6 oz chicken and economy dessert is approximately $6.50 in food cost.

11. Staying within your budget
What your attendees want
What your budget allows

12. Can we have a buffet?

13. Stretching your dollar
Use drinks by gallon (tea, lemonade etc..)
Bulk snacks
Manipulate the menu (for example if your breakfast comes with biscuit sandwiches and pastries, save the pastries and use them as a break item)
Remove dessert from lunch and use on PM break

14. Q & A