Many venues don’t let you bring in outside food. Catering is extremely overpriced (the cost per person per meal) and oftentimes you can’t sign a contract for a venue without agreeing to catering costs.
I think this probably isn’t the case for the venue’s CEA is renting for EAG etc, because most of these venues wouldn’t be able to meet CEA’s catering constraints (vegan but not anywhere near your typical vegan, etc)
Replied on the other thread, but yeah I’ll note that this is annoyingly the case for most of the EAGs we run — we just get the caterers to build out custom menu for our events (usually with a lot of back and forth).
I would think that if Huel/Soylent substitutes at all for other catered food, it’s likely very cost-effective to stock
Many venues don’t let you bring in outside food. Catering is extremely overpriced (the cost per person per meal) and oftentimes you can’t sign a contract for a venue without agreeing to catering costs.
I think this probably isn’t the case for the venue’s CEA is renting for EAG etc, because most of these venues wouldn’t be able to meet CEA’s catering constraints (vegan but not anywhere near your typical vegan, etc)
Replied on the other thread, but yeah I’ll note that this is annoyingly the case for most of the EAGs we run — we just get the caterers to build out custom menu for our events (usually with a lot of back and forth).