The future of food and beverage in a Covid-19 world

Business Events Africa asked the CSIR ICC for a Chef’s perspective on the future of food and beverage offerings at conference and meeting events.

The CSIR International Convention Centre (CSIR ICC) understands the contribution that quality food and beverages as well as bespoke service add to the overall conference experience.

The Covid-19 pandemic has certainly brought about some challenges. Patrons have become more discerning than ever before, requiring significantly improved health hygiene knowledge and protocols thus a focus on wellness has been forced to the fore.

During the lockdown, the CSIR ICC kitchen and banqueting teams have had

the opportunity of providing products and services to critical teams providing the national government with support. This was an invaluable experience as not one member of these teams could afford to be exposed to Covid-19, or fall ill for any reason, due to the national importance of the project.

To this end, the CSIR ICC strives to create the perfect culinary experiences with options that focus on influencers such as maintaining or improving cognitive function, contribute to conference objective and visually appealing healthier options, improved special dietary offerings without sacrificing the flavour and visual appeal.

“The universal language of food and beverage is the one aspect of familiarity and point of engagement among patrons of all walks of life. Colourful, exciting, appetising and nutritious – culinary experts with an uncompromising passion for what they serve their clients, will rise to the occasion, set new trends and will be remembered for their contributions,

Chef Francois Agenbach.

during this trying time,” shared Francois Agenbach, CSIR ICC executive chef.

CSIR ICC has completely reworked every aspect of their operations to ensure that facilities, products and services are as safe as they can be and ready to host conferences again.