My first PAMC as a consultant was completely different than when I worked for the food service providers like Restaurant Associates and served complimentary hors d’oeuvres to the attendees.  A few months after the Walt Disney Concert Hall opened at the 2004 PAMC at Patina we sponsor the dinner at the new flagship restaurant with Chef Theo Schoenegger at the helm. As a consultant, I really enjoyed the decreased stress of being a participant instead of a host.

This year as an attendee, I experienced the gracious hospitality from everyone else. It was certainly apparent how much time and effort the committee put into the planning to make it such a resounding success. I really enjoyed the spirit and camaraderie from everyone. The sessions were engaging, thought-provoking, while the town hall provided a (shall we say) free-spirited discussion that I just loved. It was great to re-connect with some old friends I have known over the years and learn from other perspectives. Next year I am staying for all 4 days and will not miss boot camp. I have a few ideas from a food and beverage point of view at PAC’s and would love to hear what topics others are interested in seeing next year.

I found Ronald Austin’s contribution to the outdoor venue discussion particularly intriguing. In particular, hearing about Lincoln Center’s slow dancing exhibition and how it broke down the barriers to reach a new audience was an excellent topic. If you’re not familiar with the project, you can read more about it here.

At the end of it all, I was left wondering how F&B partners and performing arts centers can better collaborate to reach a common goal. With separate agendas, it can feel disjointed at times, but I know when each blend their goals and come together (maybe through team building exercises) both businesses benefit immensely. What do you wish your partners better understood about your business? Or how could your venue better accommodate and promote their food & beverage? I’d love to hear your feedback.