Attendees at today’s corporate meetings and events are a diverse group of individuals — stemming from a variety of ethnic backgrounds, cultural traditions, experiences and taste preferences. As such, providing multicultural food and beverage options at corporate events has quickly become a core element of providing inclusive and memorable experiences for all.

Kelley Troia, chief astonishment officer at Clandestine Events + Experiences, designs executive-level corporate gatherings for clients ranging from the NBA to IndyCar to Aramco. Her work focuses on curating high-trust, high-taste moments, and she finds that food and beverage are often the most immediate way to create cultural connections and belonging, especially when you can do it thoughtfully.

From her experience, Troia is seeing some key trends emerging in the multicultural food and beverage space at corporate gatherings. Some of these include:

• Cultural storytelling through menus: weaving local and multicultural influences into meals so they become anchor moments attendees retell
• Non-alcoholic experiences: the rise of curated zero-proof cocktails and inclusive beverage rituals that still feel celebratory
• Coffee as connection: barista pop-ups becoming a go-to format for engineered networking as they create pause, presence and cultural variety without the formality of a seated meal

“People aren’t asking for ‘global food’ as a category anymore. They want something real and specific,” Troia says. “It’s not ‘Asian night,’ it’s a Szechuan hot pot moment. It’s not ‘Mexican food,’ but Oaxacan mezcal rituals. The trend is toward deeper storytelling through food, not just fusion or one-off dishes.”

Troia stresses that food is a form of tourism and one of the fastest ways to build connection. “When you honor a culture through its cuisine in an authentic way, you’re signaling respect and inclusivity. In a corporate setting where trust is everything, that goes a long way,” Troia says.

Earlier this year, Troia produced an event for a corporation where the centerpiece was an open-fire cooking experience. Chefs suspended fish, cabbages, pineapples and grapes over flames. It was primal and elevated at the same time. Guests gathered around, drawn in by the smoke and the theater of it all.

“Nothing was staged for Instagram. It was authentic, chef-driven and rooted in tradition,” Troia says. “And the conversations that night ran deeper because of it.”

Sharon DeFelices, CMP, owner at EIR Meetings & founder of Blueprint for a Healthy Meeting®, recognizes that one of the biggest challenges in today’s meetings and events is moving beyond generic menu solutions to truly reflect cultural diversity.

As she explains, attendees increasingly expect thoughtful, inclusive offerings that acknowledge both cultural traditions and religious practices — particularly when events coincide with significant holidays.

For example, providing a blanket “vegetarian” option often overlooks the nuances within different vegetarian diets, which can vary widely across cultures. Likewise, the growing popularity of Indian and South Asian cuisines highlights a strong opportunity to integrate these flavors into event menus in an authentic and meaningful way.

“Attendees are not only looking for variety, but also for menus that signal respect, awareness and inclusivity,” DeFelices says. “When planning events, it is important to recognize the distinction between cultural food and food culture. While interconnected, they represent different aspects of the dining experience. Cultural food refers to the traditional dishes that are unique to a community or region, whereas food culture reflects the broader practices, customs and values that shape how food is prepared, shared and experienced in daily life. Thoughtfully considering both can create a more meaningful and inclusive approach to food at events.”

One of the biggest trends Jumi Aluko, founder and event producer of Jumi Aluko Consulting, is seeing when it comes to multicultural food and beverage trends is simple: Attendees want to feel seen. “They want the food they experience at a corporate event to feel like an extension of who they are and what they may eat in their day-to-day lives,” Aluko says. “For example, if the majority of your event attendees do not eat pork for cultural or religious reasons, it would be incredibly tone deaf to have a menu with multiple pork options.”

Aluko says it’s key that a menu accurately reflects the individuals in the room because it shows thoughtfulness and respect and that the event is for them, not just for the bottom line. “That’s the real trend: moving away from a narrow focus on one or two dietary restrictions and instead curating menus that prioritize inclusivity, cultural awareness and authenticity,” Aluko says. “Attendees remember food in so much detail. When you bring in a meal that’s memorable, attendees latch on to both the food experience but also the event experience. And the same goes for bad food.”

Aside from a good meal, incorporating multicultural food and beverage matters because your attendees are diverse. “Your event is only successful because of attendance. So why ignore the unique qualities of your audience by not including food that could draw people closer together and enrich their event experience?” Aluko says. “Why not use food as an educational moment? Imagine being the event that not only delivered strong content but also introduced someone to a new cuisine — that’s impact on multiple levels and people value learning in more ways than one.”

Perfecting the F&B Experience

It’s also vital that corporate meeting planners know who’s behind the menu. Is the chef someone who really knows this food? Does the menu match the moment of the event? Are you trying to energize, slow things down for intimacy or celebrate? Can everyone eat and enjoy it given their restrictions? And most importantly, does it feel authentic or does it feel like a tourist trap?

“In my opinion, this isn’t a trend, it’s the baseline. Companies are global. Teams are diverse. The food should reflect that reality,” Troia says. “When it’s done well, it won’t just continue; it’ll become expected.”

When planning corporate events, DeFelices recommends planners keep the following in mind when diversifying the menus:

• Identify some traditional or staple foods for the diverse attendee audience.
• Consider meal patterns, structure and timing.
• Acknowledge and plan around some religious dietary practices and holidays.  If you are hosting during a holiday season, offer some traditional dishes that hold cultural significance.
• Understand that for some cultures, meals are often communal and there is high value for social bonds at meal times. Work on the agenda to allow time for that connection.

“Ask questions. Attendees will appreciate being considered and cared for,” DeFelices says. “Learn about the demographics of the group if you see an extraordinary amount of vegans/vegetarians. If you are able to poll the attendees about their dining habits, you can create memorable meals that will have them talking.”

Recently, DeFelices worked to successfully incorporate multicultural F&B into a corporate event through interactive food stations. “A ramen station, for instance, proved to be extremely popular. It not only allows guests to customize their meal — making it approachable even for selective eaters — but also aligns with current dining trends,” DeFelices says. “Similarly, an Indian curry station featuring rice and naan can provide a flavorful and creative lunch option that broadens the culinary experience. Another favorite is a lentil-stuffed roasted tomato or zucchini boat. This dish offers a healthy, plant-forward choice with strong cultural resonance, appealing to a wide range of attendees.”

Aluko says the audience profile should be the primary guide when selecting the type of multicultural F&B to include. Who’s in the room? What are their cultural backgrounds, dietary preferences and expectations?

“As a planner who often serves multicultural audiences, I see clients lean into their own dynamic cultures and want to ensure diverse foods are represented throughout the event. What works for one group may not work for another so knowing the target audience should always drive the menu,” Aluko says.

The destination is another key factor when curating a menu. As Aluko explains, food is one of the best ways to highlight what makes a location unique, and attendees appreciate when menus reflect the local culture.

“At the same time, not everyone has an adventurous palate, so I think it’s key to have that balance of flavors of the destination and familiar staples,” Aluko says.

The event type also matters. For multi-day events, you can’t serve the same thing every day and expect people to stay engaged. Aluko recommends corporate planners consider themed days, nods to specific cultures or unexpected twists to keep meals fresh.

“If it’s a single-night gala, the approach to curating a menu is slightly different but you can still design a multicultural menu with intention,” Aluko says. “It just comes down to how you frame and execute.”

Aluko has incorporated multicultural F&B across a wide range of corporate events, and the approach always starts with understanding who’s in the room. For some corporate gatherings, that means blending different cultural influences so the menu feels representative of their community. For others, it means being intentional about what not to serve.

“A recent example is a conference I produced where we intentionally left pork off the menu. For this audience, including pork would have been culturally insensitive and out of step with their preferences,” Aluko says. “Instead, we worked with the venue’s culinary team to design alternative options that were aligned with the attendees’ needs and showed that the menu was curated for them, not just pulled from a standard catering package.”

Things To Avoid

Troia says the overly “Instagrammable stuff” is passe. Rainbow bagels, neon cocktails, over-the-top buffets — it looks fun for two seconds and then falls flat.

“People are too well-traveled for gimmicks. They want something that feels real and crafted. Also, boozefests with no non-alcoholic options are definitely out,” Troia says. “You’ve got to consider those who drink and those who don’t.”

In addition, meeting planners should avoid themed “costume party” food and that includes throwing one token dish on the menu without depth.

“Also avoid hiring chefs who don’t actually cook that cuisine. And don’t forget beverages — global wine or tea programs carry as much storytelling weight as the food,” Troia says. “And be sure you know your audience. Don’t serve heavy southern fried food to a room full of cardiologists.”

Buffet menus labeled simply as “Mexican” or “Asian” no longer resonate with today’s attendees. Culinary tastes have evolved, and so have expectations for authenticity and creativity.  Catch-all buffets feel uninspired.  When chefs and culinary teams craft menus where each item complements the others, the experience feels intentional and elevated.

In her experience within the corporate meetings and events arena, DeFelices says a frequent misstep planners make is selecting menus based on their own tastes rather than the demographics and needs of their attendees.

“For example, breakfast menus often default to the familiar trio of bacon, eggs and potatoes,” DeFelices says. “Expanding beyond these standards not only adds variety but also introduces flavors that resonate across cultures. Spices such as garam masala pair beautifully with blueberries, while chai and cardamom can elevate apple compote as a topping for hot cereal or yogurt.”

Another common oversight DeFelices sees within the corporate meeting planning space is failing to request modifications to regional dishes offered by venues. For instance, if you are planning a corporate event in Texas with Muslim attendees, it’s essential to move beyond traditional Texan staples and design a menu that feels inclusive.

“Planners should feel confident collaborating with hotels and caterers to adapt or customize offerings, rather than forcing standard menus to accommodate a diverse group,” DeFelices says.

In Aluko’s experience, she often sees planners fall back on the same basics: the standard breakfast of eggs, bacon, fruit and yogurt with a basket of muffins; lunch filled with cold pasta salads or dry grab-and-go sandwiches at lunch for the sake of convenience; or an overload of veggie options as the core nod to health and wellness.

“Even grazing boards and charcuterie, which once felt fresh, coo and photo-worthy, now often come across as overdone and unappealing — especially once they’ve been picked over.

“Food is too dynamic to settle for basic and should never be an afterthought, which is why I love curating menus for events,” Aluko says. “I really believe food sets the tone for the entire event and can be just as memorable as the content or production.”

A few additional mistakes Aluko sees being made include corporate meeting planners not really understanding what multicultural food and beverage means. She says it’s not just about adding one “international” dish to the menu. It’s about intentionality, respect and authenticity to the attendee.

“There’s a tendency to make assumptions without considering the input of diverse stakeholders, which can lead to menus that feel tone-deaf,” Aluko says.

Another common mistake is letting someone with a limited palate or without a culturally dynamic background dictate what a “multicultural” menu should look like, which creates a narrow view that doesn’t reflect the audience.

“It’s like going out to eat with a friend who only orders based on their restricted diet. They’re only suggesting what works for them, not what the whole group might enjoy,” Aluko says.

Also, choosing a venue that doesn’t align with the audience profile can be problematic. The venue and catering team play a key role in the food and beverage experience and if the venue’s default menu doesn’t fit the audience, it’s the planner’s responsibility to push for alternatives or bring in outside options.

“Another mistake is assuming people won’t care and writing off the menu as ‘just food,’” Aluko says. “In reality, one of the most memorable parts of the event experience is food. Ignoring the importance of diversity in F&B is no different than ignoring it across any other aspect of an event. As planners, it’s easy to fall into the trap of offering a long list of food items that look different but are essentially the same at its core. We have to move past that and make sure we’re creating  well-rounded options that accurately reflect the uniqueness of the individuals in the room and elevate the attendee experience.” C&IT