In this episode of “Eating at a Meeting,” experts share insights on crafting inclusive event menus. Learn how to enhance dining experiences, manage dietary restrictions, and engage guests with unique dishes and interactive elements.
Tracy is joined by Zoe Moore on “Eating at a Meeting” to explore inclusive event planning. Discover the importance of non-alcoholic drink options, the role of clear communication, and best practices for diversity, equity, and inclusion in the hospitality industry.
Join Tracy Stuckrath and Tess Vismale as they explore inclusive catering at events. Learn about creative menus, accurate labeling, and tech tools for dietary needs.
The Two Alpha Gals — Candice Mathis and Debbie Nichols — are on a mission to help others live fully with Alpha-Gal Syndrome, otherwise known as the meat allergy.
Registered Dietician and Certified Diabetes Educator Julie Cunningham shares the main message she hopes people understand through her book “30 Days to Tame Type 2 Diabetes,” and how to help event attendees with diabetes — how about everyone — enjoy a meal without feeling deprived or worried.
Get Comfortable With Diverse Dietary Needs: An inclusive outlook on food and beverage diversity for the new year.
Sustainability, supply-chain issues, inclusion, community, wellness and staffing are all on the plate for attendees. The right food-and-beverage program for your event requires more than just ordering off a standard catering menu. And to “meet safe” when eating at a meeting means much more than asking about social-distancing options, staff masking and a property’s health-inspection score. Don’t get me wrong, those details are extremely important. Be sure to refer to these two checklists, “A Food-Safety Management Plan Is Essential for Your Event” and “A New World for Food-and-Beverage Events” to help you ask the right questions during your planning.…
Simply asking the hotel or venue if they are compliant with the Americans with Disabilities Act (ADA) or other equivalent government regulations is far from enough….Compliance is your starting block, not your finish line.
In episode #133 of Eating at a Meeting, Tracy chats with Zoe Moore about how equity, diversity and inclusion are connected to catering.
Joan Eisenstodt, respected industry veteran, talks with Tracy about event hotel food and beverage contracts – what’s new and what’s changed.