F&B Inspired Breakouts: How Interactive Breakouts Are Spicing Up the Meeting & Convention Experience
By Martin Pfefferkorn Executive Chef, Hyatt Regency Atlanta | August 05, 2012
As Executive Chef at Hyatt Regency Atlanta, I oversee the restaurants at the hotel as well as the weddings, social gatherings and corporate functions that take place in our 180,000 square feet of event space. I present unique menu specialties blending my own inspirations with the indigenous ingredients of the New South.
Southerners, and visitors to Atlanta, expect a certain amount of classic comfort food, however what they find in today's menu selection is not your mama's comfort food. Pimento Cheese, Biscuits and Jam, and blackberry cobblers are a few examples of comfort food selections whose recipes have been reinvented. Gone are the days of heavy "fat" laden recipes. I like to bring an explosion of flavor using the concept that "less is more" and "fresh is best." Southern sophistication has found its way into the largest and smallest kitchens. Atlanta brags more than eight contenders in the "Top Chef" popular show.
The Hyatt Regency Atlanta is satisfying Meeting Planners hungry for innovative breakout ideas. The hotel offers over the largest ballroom in the state to small boardrooms for executive meetings. We embrace our Southern roots and allow experts to run the show with interactive and learning-based breakouts.
According to information provided by Elizabeth Mann, Sales Manager for an Atlanta Destination Management and Corporate Event Planning Company, Juice Studios, there is an increase in demand for meeting breaks that not only incorporate refreshments for attendees but also an interactive learning experience. She also said, planners are presenting the challenge to keep corporate groups entertained and enlightened between breaks in meetings while integrating the current and evolving food trends.
Crafty with Craft Beer
George Brown, Senior Food & Beverage Director at the Hyatt Regency Atlanta, isn't the type to settle for a boring event. Based off a concept used in the hotel's Lobby bar, Twenty-Two Storys, Brown helped bring craft beer to the forefront of the interactive breakout experience.
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