When international attendees gather, cuisine becomes more than catering—global menus build bonds, spark stories, and turn mealtimes into networking gold

In 2023, according to the International Congress and Convention Association (ICCA), North America hosted about 1,873 international association meetings, roughly 19% of the global total. The U.S. alone led the world with 690 international meetings, followed by Canada with 259. But it was Europe that took the crown overall, hosting more than 5,700 meetings — from Italy’s 553 to Spain’s 505 and France’s 472. Asia-Pacific was close behind at just over 2,000. Wherever these gatherings take place, one thing is guaranteed: people arrive hungry — not just for knowledge, but for a taste of home and a bite of something new.

And that’s where cuisine becomes more than just catering.

Food is a universal connector

It doesn’t matter if you’re a CEO from Frankfurt or a first-timer from São Paulo; everyone’s equal when standing in line for a plate of empanadas. A simple “Have you tried this?” can spark a conversation that outlasts the coffee break and leads to partnerships that might never have formed in a breakout room.

It’s also a cultural bridge. Every dish carries a story, and when attendees recognize a flavor that reminds them of home, it opens the door to storytelling. When someone introduces a colleague to sushi, mezze, or pão de queijo, that exchange builds not only cultural appreciation but also genuine rapport. Planners who curate menus that reflect their attendees’ backgrounds send a clear signal: you belong here.

Science even backs it up. Sharing food releases oxytocin, the so-called trust hormone, priming people to be more open and collaborative. That’s why so many attendees remember the person they chatted with over tapas or shawarma long after the keynote has faded.

So how do planners harness this power? Think of cuisine not as a logistical line item, but as a networking strategy. For planners, cuisine can be used as a strategic tool to intentionally foster connection.

Thematic Menus: Tie food to conference themes — for instance, using locally sourced menus to highlight sustainability or fusion dishes to underscore innovation.

Interactive Stations: Incorporate build-your-own or cooking demos that encourage collaboration and conversation.

Seating Strategy: Use communal tables or progressive dining (rotating seats per course) to deliberately mix cultures, companies, and job roles.

Cultural Spotlights: Rotate regional cuisines over the course of multi-day events to honor diversity and keep engagement fresh.

Communal tables or progressive dining keep conversations flowing across cultures and companies. And rotating regional spotlights over multi-day programs ensure that everyone feels seen — and well-fed.

F&B Options For International Attendees

Here’s a structured set of sample F&B options for international meeting attendees, with one high-end budget idea and one low-end budget idea for each region. The chosen dishes/beverages are authentic, travel-friendly and adaptable to group settings while keeping cultural expectations in mind.

South America

High-End: A Brazilian churrasco spread with picanha, lamb, and artisanal pão de queijo, paired with caipirinhas and tropical fruit truffles.
Low-End: An empanada-and-arepa station with maracujá and guava juices.

Asia

High-End: A pan-Asian tasting menu with sushi, Peking duck wraps, Thai green curry, and Indian butter chicken, finished with mochi and masala chai.
Low-End: A street-food market of noodle boxes, bao buns, dumplings, and banh mi, washed down with bubble tea.

Europe

High-End: A continental buffet featuring French cheeses, Spanish tapas, Italian risotto, German pretzels, and French macarons with European wines.
Low-End: A Mediterranean café spread with flatbreads, spanakopita, mini pizzas, quiches, and espresso.

Middle East

High-End: An “Arabian Nights” banquet of mezze platters, slow-roasted lamb ouzi, saffron rice, and baklava with mint tea and Arabic coffee.
Low-End: Shawarma wraps with fattoush, date cookies, and spiced tea.

Africa

High-End: North African Feast — Moroccan tagines (lamb with apricots, chicken with preserved lemon), Egyptian koshari presented elegantly, and South African bobotie. Dessert: basbousa and mint tea service.
Low-End: Street Food Sampler — Nigerian jollof rice boxes, South African bunny chow served in mini bread loaves, and Kenyan samosas. Hibiscus juice (bissap) as a refreshing drink.

Australia & Oceania

High-End: Modern Aussie Fusion — Grilled barramundi with lemon myrtle, Tasmanian oysters, kangaroo fillet skewers with native pepperberry sauce, pavlova with passionfruit for dessert. Paired with Australian Shiraz and New Zealand Sauvignon Blanc.
Low-End: Outback BBQ — Sausage sizzle with onions and tomato sauce, meat pies, lamingtons for dessert, and ginger beer or Bundaberg sodas. Casual, hearty, and fun.

North America

High-End: Regional Showcase Dinner — Maine lobster rolls in mini brioche buns, Texas smoked brisket sliders, California avocado and crab salad, and Quebec maple crème brûlée. Wines from Napa, bourbon tastings from Kentucky.
Low-End: Food Truck Round-Up — Tacos, pulled pork sandwiches, New York-style pizza slices, Chicago hot dogs, and mini doughnuts. Craft sodas and iced tea on tap.

Antarctica (Penguin Attendees Only)

High-End: Luxury Fish Platter — Silver trays of sustainably caught Antarctic krill, glistening sardines, and “ice-cold” herring tartare served on carved glacier ice. Sparkling “snow melt” water in crystal flutes.
Low-End: Penguin Buffet — Buckets of krill and anchovies served on the rocks (literally), with optional “fish popsicles.” Fresh snow for hydration. Entertainment provided by a conga line of Adelie penguins.

Whether you go upscale or casual, the point is the same: meals aren’t just fuel — they’re a stage for human connection. By feeding attendees in ways that reflect their heritage and curiosity, planners transform food into a social glue that helps ideas stick, people bond, and meetings succeed.

Because at the end of the day, the best meeting ROI sometimes starts with three simple words: "Pass the bread."

Any thoughts, opinions, or news? Please share them with me at vince@meetingsevents.com.

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