The Taste of Success For The Events Market at Crépes Á Latte with Hailey Rosenstein
In the dynamic and constantly evolving events market, navigating businesses traditionally dependent on in-person conferences and exhibitions through the twists and turns of the pandemic is not easy. Some might say the task is next to impossible. However, those naysayers haven’t met Hailey Rosenstein, Founder and Chief Marketing Officer of Crépes Á Latte. As Experiential Experts quickly found out, quitting is not in Rosenstein’s vocabulary, and the word ‘challenge’ is often met with solution innovation.
“Crépes Á Latte is a turnkey hospitality provider,” Rosenstein said. “We provide unique food and beverage experiences across the country. We help brands make an impact on their customers using hospitality to drive traffic to booths.”
Rosenstein may have started her business in the continental breakfast fashion, but now her services provide more than 100 food and beverage options. This bounty of culinary choices makes Crépes Á Latte an attention-getter at tradeshows.
“There’s a lot of sensory opportunities,” Rosenstein said. “Offering food and beverage, if done well in a booth, can invite attendees in. They are here to learn about your product or service, but the food might be the enticement that gets them in, so you have a captive audience to make that connection with.”
Slowly but surely, businesses are returning to live events and shows, but how did Rosenstein get her organization through the tough stretches of the pandemic when live events went virtual seemingly overnight?
“What a unique challenge,” Rosenstein said. “It was about 2-3 weeks into our COVID pause… where I said, ‘My goodness. Our brand is positivity and about shared experiences with food and beverage. What if we found items with a positive brand name and utilized our graphics team to make branded snack boxes for virtual meetings?’
Rosenstein’s idea proved any challenge especially those experienced by the events market is surmountable when positivity, resourcefulness, and innovation are part of the recipe.
