F&B (Food and Beverage)
All food and drink services provided at an event, from coffee breaks to formal dinners.
Definition
Food and Beverage (F&B) encompasses all catering services at an event—meals, snacks, beverages, coffee service, cocktail receptions, and any consumables provided to attendees. F&B is typically one of the largest budget line items and a major factor in attendee satisfaction.
F&B planning involves menu selection, dietary accommodation, service style (plated vs. buffet), timing coordination with programming, and vendor management. Costs are usually calculated per person with minimums and guarantees specified in contracts.
Why It Matters
F&B quality significantly impacts event perception—bad food is remembered and complained about long after sessions are forgotten. It's also where budget overruns frequently occur through last-minute additions, guaranteed minimums, and hidden fees.
Strategic F&B planning considers energy levels (avoiding post-lunch crashes), networking opportunities (stand-up receptions encourage mingling), and dietary inclusivity that makes all attendees feel welcome.
Examples in Practice
A conference replaces heavy plated lunch with light grazing stations, improving afternoon session engagement while reducing costs.
An event planner negotiates F&B guarantees at 85% of expected attendance, protecting budget against no-shows.
A corporate retreat accommodates vegetarian, vegan, gluten-free, and kosher requirements with clearly labeled options, receiving praise for inclusivity.