Debbie Bruce with the Canadian Canadian Anaphylaxis Initiative discusses with Tracy how safety + inclusion in food service can improve the bottom line.
Joan Eisenstodt, respected industry veteran, talks with Tracy about event hotel food and beverage contracts – what’s new and what’s changed.
Robots, recyclables and ramen-flavored ice cream? Yes, 2022 will likely be a bit weird, wild, and possibly wonderful if some of these food trend predictions come true this year.
Erin Petrey cares about cocktails. They are culture in a glass. Learn from her the beverages to stock to ring in the new year and beyond.
Tracy and Becky Kekula, an international TEDx motivational speaker and advocate for inclusion, discuss her perspective of what an inclusive dining experience means for individuals with dwarfism.
Tracy and Francine Shaw, Savvy Food Safety, discuss how to be savvy with food safety, its importance to everyone, and what are the most typic food safety violations.
Food is more than “lunchtime.” It’s an integral part of the experience. Learn how Bonni Scepkowski designs stellar meeting menus to reflect audience demographics, company culture, and the vibe of the program.
Chef Keith Rhodes of Catch Restaurant supports local purveyors, fishermen, and farmers and is committed to giving back to his community.
Learn how MGM Resorts and the Events Industry Council are working together to advance sustainability practices within events.
How Stew for a Cold Day Became a Lesson in Label Reading Today the weather in New Bern, N.C., is a bit nasty — rainy and cold. To beat the dank and dreary day, my mom decided to make some stew, a comfort food she has made for as long as I can remember. It is a delicious dinner that would warm our bodies and our souls — as is only right for a home-cooked meal made by mom. When I went into the kitchen to make lunch, I noticed she had already cut up the potatoes and carrots…