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.
Bob Pacanovsky knows catering. He also knows customer service. Learn how, why and what black tie customer experience can do for a business.
Food safety expert Heather Landex shares ways meeting professionals and food service providers can create more inclusive dining experiences so everyone can eat.