Enhances Experience, Creates Loyal Fans, and Increase Revenue
Dietary Needs — vegan, food allergies, paleo, kosher, climitarian, halal, pescatarian, gluten-free, celiac disease, VB6, diabetes, vegetarian, reducitarian — are often seen as a burden to those preparing food and a bane to eaters who request an accommodation.
Conversely, managing (or eliminating) specific ingredients in the kitchen, providing for the needs in menu design, and educating servers on what they are serving and why, can increase revenue, enhance experience, and create loyal fans for food service operators. For eaters, it can reduce stress, provide new dining opportunities, and heighten experiences/
These episodes of Eating at a Meeting dish out the value and opportunity that dietary needs offer for both eaters and providers.
Tiffanie Barriere, aka "The Drinking Coach" is a bartender who is making HERstory by providing history lessons with every cocktail she serves. Her main goal is education, service, and fun with every pour.
From first selling sausage for a local 4th of July Festival in 1990, Loree Mulay Weisman is proud to run the 31 year old food company that sells all products that are clean, paleo-friendly, gluten-free, and top 8 allergen free. Learn how this woman is making HERstory.
Did you know cocktails and spirits may contain ingredients that may be unsafe to consume for some people? Cocktails and spirits consultant Camper English is focused on both the safety and legality of ingredients produced by brands and used by mixologists.