You might have heard about the recent "Muffingate" controversy due to a Justice Department audit on government spending on conferences. Essentially, the Justice Department identified what was considered extravagant or wasteful spending at conferences spanning the George W. Bush and Obama administrations. The widely reported example was of the $16 muffins.However, there are so many unknowns with this story. For instance, did the $16 muffins include anything else? There was a report that later emerged citing this fee also included coffee, tea, sliced fruit etc. It's also unclear whether the menu was initially negotiated with the hotel venue. For instance, at The Event Planning Group, LLC, we manage meetings on behalf of federal agencies and we're often in a position of not being able to serve food at all. However, when we do, we often work with the hotel to devise a menu that is health and cost-conscious. Just because there's a certain offering on the menu at a designated price doesn't mean that you are obligated to only that offering at that price. We've had many instances where we reworked menu offerings to better suit our attendees, and our budget price. And the majority of hotels we work with are more than willing to do so. Basically, you don't ask, you don't get.
For instance, the wasteful spending article noted theme breaks. At TEPG, we've certainly seen those type of breaks before. But what we've done is ask the hotel to eliminate some of the offerings in the break to perhaps just one or two items. We also most likely will not purchase the break items for every single person. Remember, not everyone will eat during a break. The same can be said for the mention of brownies and hors d’oeuvres in the reported article...there's no need to order a piece for everyone, and if the price was indeed nearly $10 for a brownie, then discuss with the hotel how to make it more reasonable. Again, you don't ask, you don't get.
There are so many different cost controls to consider in the food and beverage planning process that it's unclear whether such discussions took place for those particular meetings. But taking the time to pour over menus to arrive at the most appropriate offerings and price is always worth the effort. The hotel or other venue will let you know what can or cannot be done. The key is to always make the ask.
