In the Fall 2012 issue of Minnesota Meetings & Events, Tracy Stuckrath discusses how communication is key to managing the food allergies of event participants. And, it must be a three-way conversation between the planner, the attendee and your catering vendors. Vendors need to know in advance what they need and can prepare and the participant needs to understand and feel comfortable with how they will be served.
I wanted to thank you for presenting “Chew On This” to the Eastern Great Lakes chapter of Meeting Professionals International on October 18th, 2012. The feedback we have already received from those in attendance has exceeded our expectations. The content is extremely relevant and this was definitely NOT the same old F&B presentation. Your ability to connect with our attendees through story-telling and your enthusiasm about working with the New York Wine and Culinary Center staff went a long way to ensuring that all stakeholder objectives were met. Not only are you well versed in the topic, you’re passionate about…
