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By being equipped with the right tools, ambiance, food and support, your hotel can help guests conduct effective meetings of any size or kind. Here are some simple steps to running a successful business meeting that your guests will praise for days.


Feed them well, leave them happy

Keep your guests’ tastebuds as tantalised as their minds by offering them scrumptious food and refreshments. The following are several conference food ideas that’ll surely make them line up for seconds: 

Local flavours

Local flavours

Take advantage of Malaysia’s melting pot of cultures by providing attendees with popular local fares. Offer ketupat at a conference that’s held close to Hari Raya, or treat them with local hits like Nyonya kuehs from Malacca.

Hearty choices

Hearty choices

Offer a choice of healthy greens at the beginning of the food line or add-on options such as hard-boiled eggs, cheese or slices of meats. Spoil them with choices! A customisable offering will make attendees feel comfortable.

Fun finger food

Fun finger food

If time is of the essence, consider offering your guests an array of finger foods with a variety of dipping sauces, such as grilled shrimp skewers or hamburger sliders. These quick and easy options will fill their bellies and encourage mingling.

Unique stations

Unique stations

Inject some fun into snacking by offering sweet and savoury treats such as pretzels and popcorn, supplemented by an array of toppings. Guests will have a blast assembling their personalised snacks.

Coffee, coffee and more coffee!

Coffee, coffee and more coffee!

Surprise your attendees with the opportunity to enjoy several types of coffee. To go the extra mile, offer ground cinnamon, honey, flavoured syrups and fresh cream.


A quick, yet important checklist

  1. Understand the audience and event

    • Is it a social or professional event?
    • How many guests are there?
    • Dietary sensitivities of guests – vegetarian, gluten-free, allergies, halal, health-conscious
    • Table setting: theatre, classroom, herringbone, U-shape, horseshoe, hollow square and boardroom, banquet, cafeteria, cabaret and cocktail.
       
  2. How much to prepare?

    • Beverages:
      Hot beverages and juices are generally ordered by the litre. On average, 70% of attendees will consume coffee, 20% will drink decaf and 10% will drink tea. Plan for two cups per attendee for breakfast. Provide drinkable water as well for those who prefer it.

    • Food:
      For buffets, prepare meals at attendance x 80%; most events have a percentage of no-shows, or people not consuming meals. Afternoon breaks should be calculated at attendance x 65% as some may still be full from lunch. For formal sit-down and plated meals, prepare order attendance x 90%. Off-site events will require guarantees to closely match the registration numbers because it may not be possible to create additional meals.
       
  3. Leftovers

    • Consider donating leftovers to homeless shelters or distribution organisations in the area.

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