Organizing a Full-Day Conference: More Than Just an Interesting Program, Expert Speakers, and Networking Opportunities. Organizing a full-day conference is not only about having an engaging program, insightful presentations, and networking opportunities, but also about ensuring the comfort of participants in every aspect, including coffee breaks and lunch.
One of the most popular and convenient catering options for such events is the buffet-style lunch. This type of meal allows attendees the freedom to choose, promotes integration, and provides greater flexibility in terms of timing.
However, with the wide range of lunch break options offered by the hotel, it can be difficult to choose a set of dishes that will satisfy the diverse expectations of all conference participants.
How can you make this task easier? Which options from our menu, created by Jacek Filipczyk, the chef of the hotel's L'Atmosphère restaurant, would our experts choose?
We asked these questions to Marta Dąbek and Zuzanna Nosal, event organizers who regularly assist hotel guests in organizing events.
Choose Consistency and Variety in the Menu | Marta Dąbek
Conference guests will certainly appreciate a menu that offers a wide range of options. The ideal menu should be consistent and cohesive, encouraging attendees to try several dishes that harmoniously complement each other. It is also important to consider the needs of those who prefer lighter or vegetarian cuisine.
From our offering, I recommend the "Menu Perfect," which perfectly fits these principles.
One of my personal favorites includes main courses such as tender pork cheeks braised in red wine, salmon baked in kaffir lime leaves, or cheese and mushroom-filled tortellini.
Go for Seasonal, Local Products | Zuzanna Nosal
This is advice I often share with event organizers, especially when hosting international guests. Polish cuisine, based on seasonal products and boldly blending tradition with modernity, is always a guaranteed success.
When I collaborate with my guests to create conference menus, I often recommend the "Chef's Choice" menu. This option, curated by Jacek Filipczyk, focuses on ingredients that are at their peak during a given season. In spring and summer, this will include fresh vegetables, while in autumn and winter, warming dishes that will bring rosy cheeks to guests' faces.
In the new menu, my top buffet dishes include seasonal options such as beef stew with mushrooms and dried plums from Sechły, baked pike-perch with thyme and milk thistle oil, green beans with basil pesto and sunflower seeds, and traditional sour rye soup with Polish white sausage and horseradish potatoes.
Organizing an Event?
Take advantage of the experience of Marta and Zuzanna to ensure your corporate meeting attendees have unforgettable culinary experiences during a conference at the Hilton Garden Inn Kraków Airport hotel.
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