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”!
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.
Join us as we talk about why wellbeing has become such a hot topic as we come back from the pandemic, the hottest wellbeing related topic Maritz Global Events is seeing right now, how wellbeing and event food and beverage are connected and how it can all be used to improve events.
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.
As founder and chief creative director of marketing agency Guru, Gagan’s mission is to increase joy and reduce suffering on this planet through innovative, strategic creativity for brands who are creating the most quality products in the most conscious ways.
Tracy chats with Lip Smacking Food Tours founder Donald Contursi on how he started an award-winning tour company.
Chet Garner, The Daytripper loves eating his away across Texas exploring the history, people and places that make the state great in Episode #142 of the Eating at a Meeting podcast.
Food allergies are an invisible disability that Gwen Smith wants to make visible. She chats with Tracy on Eating at a Meeting about that.
Kyle Dine and Karen Palmer know how to manage food allergies in their daily lives. They want others to serve equal eating opportunities while traveling and attending college.