Meeting menus can go vegetarian, but probably not for every meal and menu item. Planning an event menu with a plant-forward mindset can help incorporate those options into the overall F&B design and energize your attendees.
Check out Tracy’s conversations with 20 Black Culinarians who are shaping the food and beverage industry, from BBQ to vegan cuisine and more.
Eat Greater Des Moine’s Aubrey Alvarez shares the importance and need for food rescue. The organization connects communities through food.
In episode #163 of the Eating at a Meeting podcast, Tracy chats with Lauren Soltwisch about how young professionals manage their food allergies at work.
In episode #163 of Eating at a Meeting, Tracy chats with Sean Sherman, the Sioux Chef, about the The Importance of Indigenous Food Traditions.
On this episode of Eating at a Meeting, Tracy and Erin Malawer of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health.
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.
Tracy chats with Chef Todd Annis of Cru Catering about how the catering business is booming but staffing is scarce, tastings, dietary needs, and more.
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.
Tracy chats with event safety expert Alan Kleinfeld on #EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?