There are many religions with dietary restrictions and food customs. Some are more well know than others, but all must be respected, observed and provided for as closely as we are able when creating menus for events.
The modern customer is health conscious and knows what works and what does not work with their body and their values. Concerns for animal welfare, the environment and wholesome nutrition drive the diets of many of your guests.
Chronic diseases such as – heart disease, diabetes, stroke, cancer – are not only the most common and costly diseases to cure, they are also the most preventable. And, although celiac disease is not preventable, it can be managed through a healthy, whole food diet.
From laws on labeling foods for allergens, to the right of of students to self-carry epinephrine and as well airlines and entities to stock it on site, to disability and discrimination regulations, corporate liability and duty of care, there are a variety of food allergy and other dietary need-related laws and regulations around the world that meeting planners, hoteliers and caterers should be knowledgeable about and understand.
Food allergy is a costly, potentially life-threatening medical condition. More than 32 million Americans — children and adults — live with food allergies daily. Globally, 250 million people have food allergies.
Click the image above to find out more about food allergies and you can help prevent and treat reactions.
At its core, the workplace is an employee’s home away from home. I have personally experienced the role food has in impacting an employee’s well-being and productivity in the workplace. Let’s work together to turn workplace food experiences into opportunities for engagement and care for every employee throughout the hiring process, employee on-boarding, company cafeterias, luncheons, company parties, and events.
The hospitality industry is impacted by dietary needs in many ways. thrive! understands the struggles you are working through, from managing rising food costs, food and beverage budgets, incorporating dietary needs into menus, being equipped to eliminate food risks, and consistently meeting service expectations. I want to help you solve these intricate problems to achieve personal, corporate, and professional success.
Whether you’re planning an annual conference, golf tournament, corporate meeting, food festival, gala, or retreat, you have a ton of details to manage. thrive! works with you to deliver on your goals, reduce your headaches, and provide overall support.
Tracy will revolutionize your attendee’s approach to food and beverage. Her speaking solutions are deployable and translatable for every industry.
Get the skills, knowledge, and tools that equip and empower you to succeed in creating safe, sustainable, and inclusive food and beverage experiences.