There has been a lot of conversation lately about how planners manage their diets when onsite. As someone who is always struggling with food, I often face this challenge. I'm pretty good at picking menus - my attendees usually comment on how nice the selection is. My problem is that not only do I select foods that I think people will enjoy , I always pick a few of my favorites. Lately, I have been on a goat cheese kick.
So now I'm on the NutriSystem plan. While they allow some room for out-of-the-box dining options, my guess is that that phyllo dough isn't a good option. So for the next few months I will enjoy watching my attendees enjoy the wonderful passarounds while I munch on the crudite.