Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.
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.
With the 26th session of the United Nations Climate Change Conference (COP26) wrapping up this week, it is important to take time to understand the role event professionals can play in slowing the climate crisis. While many elements of the planning process should be considered, food and beverage decisions are critical.
People don’t eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Learn from Haley Moss, a person with a neurodiverse development disorder.
Liz Williams, founder of the The Southern Food and Beverage Museum chats about the intersection between culture and food could be studied.
Bob Pacanovsky knows catering. He also knows customer service. Learn how, why and what black tie customer experience can do for a business.
Fine Water Sommeliers Cori Bokath and Christine Hilgert share how water has unique characteristics and terrior, giving it different tastes.
Jennifer Johnson shares how to plans event menus for guests dietary needs, including her own Autoimmune Disease and gluten intolerance.
James Beard Award-winning cookbook author and chef Cynthia Graubart talks about blueberries and strawberries, the focus of her two new cookbooks.
Food safety expert Heather Landex shares ways meeting professionals and food service providers can create more inclusive dining experiences so everyone can eat.