In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.
Tracy chats with event safety expert Alan Kleinfeld on #EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?
Monica Watrous, managing editor for Food Business News, shares the business of food, including the top food and beverage trends she’s is seeing right now, examples of emerging brands to watch for and incorporate into event menus.
In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.
Learn how Brandon Snooks uses art of open fire cooking to create custom catering experiences and to which he feels is imperative, land stewardship, and the state of catering.
What does it take to manage food and beverage for one of the meetings industry’s largest association conventions — WEC? Listen to find out.
The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”!
Learn what’s in season in your state and city by meeting the local farmers. Tracy shares what’s in season in Eastern North Carolina in May.
Brian Peterson is a 5th grade teacher and founder of Bees in the D. On this episode of Eating at a Meeting he shares the value of bees.
Chris Adams learned what a luxury experience means when starting his career as a pool attendant with Ritz Carlton. He now teaches it.