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.
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.
Robots, recyclables and ramen-flavored ice cream? Yes, 2022 will likely be a bit weird, wild, and possibly wonderful if some of these food trend predictions come true this year.
With the 26th session of the United Nations Climate Change Conference (COP26) wrapping up this week, it is important to take time to understand the role event professionals can play in slowing the climate crisis. While many elements of the planning process should be considered, food and beverage decisions are critical.
To celebrate Earth Day Tracy chats with Sustainability Champion Chance Thompson on how to Create Earthy-friendly Eating Experiences
Learn how the Better Food Foundation through its innovative strategy DefaultVeg by working to make institutional food choices by encouraging healthier, more inclusive and sustainable food choices for all.
What are the Food & Beverage Trends for 2021? A food marketing expert and an international venue expert dish about what’s being served.
Jim’s company, Meeting U., has provided practical technology training for over 20 years. He spends his “free” time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle.