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.
In this episode of Eating at a Meeting — #150 — Tracy looks back through the previous episodes to find how her guests’ answer the question, “what does a safe, sustainable, and inclusive food and beverage experience mean to them.?”
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”!
Together (and separately) Caroline Benjamin and Jacqui McPeake share their passion for food allergens and intolerance awareness of across the food industry.
In episode #133 of Eating at a Meeting, Tracy chats with Zoe Moore about how equity, diversity and inclusion are connected to catering.
Tracy shares what she saw and heard about food and beverage during the PCMA Convening Leaders 2022 convention in Las Vegas.
Chantal Cooke and Tracy chat how her passion for the planet is centered around plant-based eating, how caterers can better meet the needs of vegetarians and vegans and SO much more.
Debbie Bruce with the Canadian Canadian Anaphylaxis Initiative discusses with Tracy how safety + inclusion in food service can improve the bottom line.