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How to Stretch an F&B Budget 
Thu, Oct 18, 2018 2:01 PM EDT

Budget issues are always a stumbling block to producing great F&B for meetings. In this webcast, experienced, planners and top convention service managers will share best practices for saving money and how to find places to trim a budget without affecting the quality of the dining experience.


Alex Palmer, Managing Editor, Successful Meetings


Susan Harper
Program Manager
Bill Hansen
Bill Hanson Catering

Susan Harper, Bishop-McCann Program Manager, is known for her creativity and out-of-the-box thinking. Susan thrives on being able to inject freshness and innovation to an experience. Susan believes that the most successful events offer engaging content as well as impactful interaction based on all five senses.

Bill Hansen, CEO of Bill Hansen Catering, is a 45-year catering veteran with decades of experience hosting F&B events for meetings and conventions. He is author of Off-Premise Catering Management, used as a reference for certification by the National Association of Catering Executives, as well as winner of BizBash’s Caterer of the Year award and keynote speaker for numerous national conferences.

The use of the CMP Preferred Provider Pre-Check logo is not an endorsement by the Convention Industry Council of the quality of the session. This logo means that this session has met the criteria to be pre-approved for CMP certification credit.

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