At the Sharonville Convention Center, food and beverage is approached as an extension of the event itself. Rather than relying solely on standard menus, many planners work directly with the culinary team to create customized offerings that align with their event’s theme and audience. “When meeting with a client, we like to get the theme of the event and create menus that revolve around it,” said Laura Starkey, Director of Catering. This approach allows each event to feel distinct — whether through regional flavors, interactive stations, or thoughtfully designed presentations.
Recent events highlight that flexibility. A Kentucky Derby-themed gala featured bite-sized Hot Browns, fried green tomatoes with pimento cheese, and Derby pie designed for a social, cocktail-style setting. At another event, Cincinnati favorites were paired with a raw seafood bar and custom ice display, alongside action stations that added an interactive element for attendees. This level of customization extends beyond menu design to accommodate a wide range of dietary needs — from vegan and gluten-free options to more specialized requests — while maintaining consistency in quality and presentation.
That flexibility is supported by a service model built around experience and continuity. Clients often work with the same team members from planning through execution, creating a consistent point of contact and reducing friction throughout the process. Staff are empowered to respond in real time and provide solutions, an approach shaped by hosting hundreds of events each year. In 2025, this focus contributed to strong client feedback, with customer survey scores averaging 4.8 out of 5, and food and beverage consistently ranking among the highest-rated aspects of the event experience.
Attention to presentation and detail further supports the overall experience. From butler-passed appetizers and signature cocktails to elevated buffet displays and interactive food stations, the culinary team focuses on creating moments that complement the event’s atmosphere. As expectations continue to evolve — particularly around dietary flexibility and visual presentation — the Convention Center’s approach remains focused on delivering food and beverage experiences that are both functional and memorable.
