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.
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.
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.
Joan Eisenstodt, respected industry veteran, talks with Tracy about event hotel food and beverage contracts – what’s new and what’s changed.
People don’t eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Learn from Haley Moss, a person with a neurodiverse development disorder.
With 25 years of experience in the foodservice industry, Kristine Holtz, CEO of Cornerstone Foodservice Group, says that with some well thought out modifications to catering design and service caterers and other food service providers can offer safe and elegant dining solutions in almost all situations.
Providing healthy meals on a budget can be done for schools, airlines and events. Chef Cliff Lyles has mastered and it teaching others.
Worldwide Food Service Safety Month Recognizes Practices as Critical as Any Other Customer Service Standard
byPreventing Harm is Basis of Worldwide Food Service Safety Month Every year since 1994, December marks Worldwide Food Service Safety Month. The annual observation was established to remind everyone, from the professional food service industry, to cooks at home around the world, that food safety is of supreme importance. Buying, storing, preparing, and serving food are the typical topics covered, but what does food safety really mean when it comes to serving custom eaters at our events? Hint: It’s more than remembering to wash our hands and change aprons. The Basics Let’s begin with the basics we expect to hear about:…