Tracy chats with Jennifer Squeglia CMP, principal at RLC Events, Inc. about what silver linings she sees that came from the pandemic throwing the industry in a tailspin. One of those is the value of shared meals.
Tracy chats with Lip Smacking Food Tours founder Donald Contursi on how he started an award-winning tour company.
Sustainability, supply-chain issues, inclusion, community, wellness and staffing are all on the plate for attendees. The right food-and-beverage program for your event requires more than just ordering off a standard catering menu. And to “meet safe” when eating at a meeting means much more than asking about social-distancing options, staff masking and a property’s health-inspection score. Don’t get me wrong, those details are extremely important. Be sure to refer to these two checklists, “A Food-Safety Management Plan Is Essential for Your Event” and “A New World for Food-and-Beverage Events” to help you ask the right questions during your planning.…
Learn how two women are using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system to help organizations create other food programs.
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.
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.
Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.
Liz Williams, founder of the The Southern Food and Beverage Museum chats about the intersection between culture and food could be studied.
Fine Water Sommeliers Cori Bokath and Christine Hilgert share how water has unique characteristics and terrior, giving it different tastes.
An expat veteran of over four decades Doreen Cumberford continues to eat and meet people as she continues to travel the globe. She sees welcome in food.