At a recent conference in London we had 550 delegates.
I think a maximum of 100 people got a morning coffee before the event kicked off for the day and the catering manager told em that only about 250 stayed in the venue for lunch.
We had a lot of wasted food, and we were paying £23 per person for the F&B. I wondered what others do to reduce the cost and waste, for example should I be telling the catering co that we just want provision for 150 coffees in the morning.
Do I offer delegates the chance to reduce their ticket price by having an un-catered ticket so if they intend to eat elsewhere the food isn’t wasted.
I’m sure someone with more experience will have a fix for this.