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.
His Health Inspired him to Starting Growing Food for Himself and now Others. Learn how Ryan Willet turned something for himself into Harlowe Custom Microgreens and a sought after food for restaurants and locals.
Tracy chats with Lip Smacking Food Tours founder Donald Contursi on how he started an award-winning tour company.
Joan Eisenstodt, respected industry veteran, talks with Tracy about event hotel food and beverage contracts – what’s new and what’s changed.
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.