SAVANNAH, Ga. — This month, Trade Show Executive (TSE) is highlighting convention centers from our May 2025 issue’s F&B trends spotlight. Today’s “Food Friday” venue is the Savannah Convention Center (SCC).
The SCC recently completed a $276-million expansion project which doubled its total size and added exciting, Savannah-themed dining options: The Hangar, a restaurant near its new hangar door, Savannah Bean at The Brick, a café with local coffee options, and The Port, a wine bar that is aesthetically inspired by the container ships that pass by the venue on the Savannah River.
Trade Show Executive (TSE) spoke with Jamie Parks, Director of Food & Beverage at the SCC, and Marc McDuffie, its Assistant Director of Food & Beverage, to learn about the F&B trends at this newly enhanced venue.
“The hospitality and tourism industry is evolving, and so are food and beverage preferences,” Parks said. “Today’s guests are looking for health-conscious, sustainable and convenient dining options that don’t sacrifice flavor or quality. In response, the SCC’s culinary team has elevated its food, beverage and catering programs to meet the demand for fresh, innovative and efficient dining experiences.”
1. Fresh Box Lunches
This option is a favorite for event participants with packed schedules.
“Each box features an entrée sandwich or wrap made with premium Boar’s Head ingredients, paired with sides like crispy chips, a gourmet dessert and fresh fruit, and a beverage of choice,” McDuffie explained. “These meals are designed for efficiency without compromising variety, freshness or nutrition — perfect for professionals on the move.”
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2. Plated Entrée Salads
According to Parks, these are designed to provide a light — but filling — meal. They feature 8-10 ounces of crisp spring mix greens, colorful vegetables and protein-packed toppings.
“Midday meals are getting a fresh makeover with entrée salads that are as vibrant as they are nutritious,” Parks said. “Guests can customize their meal with options like grilled chicken breast, seared salmon or plant-based favorites such as roasted cauliflower and sautéed tofu.”
3. Dessert Reinvented
“Who says cheesecake must be sweet?” McDuffie asked.
The SCC introduced the Savory Herb-Crusted Goat Cheesecake, which they shared is a bold and unexpected twist on a classic dessert.
“This flavor-forward dish combines a rich and tangy goat cheese base with a fire-roasted red pepper sauce, topped with sautéed lump crab meat and a hint of lemon zest,” McDuffie said. “It’s the perfect way to elevate the dining experience and surprise guests with something truly unique.”
“With flavor, freshness and flexibility at the core of our 2025 culinary offerings, SCC is redefining event dining by blending convenience with creativity,” Parks explained. “Whether it’s a quick boxed lunch, a refreshing plated salad or an innovative savory cheesecake, our goal is to ensure every bite is both delicious and memorable.”
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