Eating At A Meeting podcast

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Konten disediakan oleh Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.

Wits & Weights | Fat Loss, Nutrition, & Strength Training for Lifters

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The Adaptive Cardio Pyramid That Maximizes Fat Loss in Minimum Time | Ep 374 32:29

8 hari yang lalu32:29

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32:29

Join the Adaptive Cardio Workshop tomorrow (Tuesday, September 16) at 12 PM Eastern for only $27 (replay included). Get Philip's complete system for losing fat while personalizing your "minimum effective" cardio, plus the replay, 8 workout programs, and a custom 6-month nutrition plan. Register at live.witsandweights.com -- If you've been doing hours of cardio every week expecting fat loss results, but you're either not seeing changes, feeling exhausted, or watching your strength training suffer, this episode will transform your approach. What if there was a smarter, more efficient way to incorporate movement that actually supports fat loss, preserves muscle, and enhances longevity? That's exactly what the Adaptive Cardio Pyramid delivers – a 3-layer framework that prioritizes what truly works while eliminating what doesn't. It tells you exactly how much movement you need for fat loss, muscle growth, and longevity without wasting time. Main Takeaways: Why "cardio only" underperform by 20-50% and the 3 big cardio myths The Adaptive Cardio Pyramid to "layer" your cardio in a sustainable (and enjoyable) way The 4 common implementation mistakes that cause people to burn out Practical tips to start building your pyramid from the bottom up Episode Resources: The Adaptive Cardio Workshop - Tuesday, September 16, 12 PM Eastern. Grab your spot at live.witsandweights.com Related Episode: 7 Benefits of Sprinting to Lose Fat (And Why It Beats Cardio, Especially for Lifters!) | Ep 293 Timestamps: 0:00 - The 3 biggest cardio myths 10:10 - The Adaptive Cardio Pyramid framework 22:23 - The science behind each layer 25:32 - Common mistakes when "doing cardio" 27:22 - Tips to implement the pyramid for fat loss and recovery Support the show 🔥 Take our 2-minute Metabolic Quiz to find out what's stalling your metabolism... and get a personalized roadmap to sustainable fat loss 🩸 Book a Performance Bloodwork Analysis for a bio-optimized training, nutrition, and supplement plan (use VITALITY20 for 20% off) 🎓 Join Physique University for just $27 + get a FREE 6-month nutrition plan: bit.ly/wwpu-free-plan 👥 Join our Facebook community for Q&As & support 👋 Ask a question or find me on Instagram 📱 Try MacroFactor 2 weeks free with code WITSANDWEIGHTS (my favorite nutrition app)…

Eating at a Meeting

Beranda serial•Feed

Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more. The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold: ● Help individuals and organizations understand how F&B impacts employee, customer and guest experience, the planet and the bottom line. ● Help those growing, producing, preparing, and serving F&B understand the duty of care they hold in food safety and inclusion as well as the opportunity they have to create experiences that are safe and inclusive. ● Support those with dietary needs by gathering their insight on eating at a meeting with dietary needs, helping them better advocate for themselves and educating them on the processes found on the other side of the kitchen door.

323 episode

Eating at a Meeting

updated 7 hari yang lalu

Beranda serial•Feed

323 episode

Semua episode

Eating at a Meeting

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322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests 34:10

7 hari yang lalu34:10

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Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn’t know what gluten is. The kitchen isn’t sure either. That moment? It sparked real change in Illinois. In this episode of Eating at a Meeting LIVE, I’m talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could soon make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law (awaiting the governor’s signature) would require ALL food handlers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact. Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests. Because safety shouldn't depend on luck. It should be built into the system. We’ll cover: ✅ Why the bill passed unanimously ✅ What it means for hotels, venues & caterers ✅ How this legislation could shape SOPs and training far beyond Illinois ✅ Why awareness isn’t enough without action Whether you're gluten-free, planning meals, or pushing for safer dining—this conversation is one you’ll want to be part of.…

Eating at a Meeting

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Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering 47:09

14 hari yang lalu47:09

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In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn’t accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city. Chef Murray’s take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.” We’ll break down: ▶︎ Why “we don’t do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception If you’ve ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what’s right—this conversation is for you.…

Eating at a Meeting

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320: Getting Gluten-Free Right: Why It’s a Responsibility for Events, Not a Preference 50:54

21 hari yang lalu50:54

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As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I’m delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodivergent attendee. In this candid episode, we explore what it actually means to get gluten-free right at events—and why it's a true responsibility, not a mere preference, for everyone involved in our industry. Claire and I dive into how communication, education, and empathy are at the heart of providing safe, empowering, and waste-conscious dining experiences for all. Tune in to hear practical strategies her new UK task force is pursuing, plus creative ideas to ensure every guest feels truly welcomed and included. You’ll hear the real-life impact—physical, emotional, and professional—of getting it wrong and how we can all do better.…

Eating at a Meeting

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319: Recipe First 54:48

28 hari yang lalu54:48

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At the end of Food Allergy and Celiac Disease Awareness Month this May, I was thrilled to chat with Benji Koltai, co-founder and CEO of Galley. On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what “recipe first, people always” truly means—exploring how a digital recipe system transforms food safety, allergen awareness, and food waste in kitchens from hotels to college dining. Benji shares how Galley empowers foodservice teams—reducing food waste, streamlining operations, and making dining safer for everyone with dietary needs. Listen in to discover powerful stories from clients, the real numbers behind food waste savings, and how a single source of culinary truth can change the guest experience and bottom line. Benji’s insights on technology, transparency, and compassion are game changers!…

Eating at a Meeting

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318: How do you Build Community through Food 36:19

5 weeks yang lalu36:19

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How do we truly build community through food? In this episode of Eating at a Meeting, I'm joined by two inspiring professionals—Jenny Ng, Event Planning Senior Manager at National Co-op Kosher, and Rachel, General Manager & Food and Beverage Director at a locally-focused hotel restaurant—to unpack this very question. Fresh from my presentation at MPI Minnesota, we dive into what it means to connect people using food and beverage, and how thoughtful sourcing, labeling, and inclusive practices translate into memorable, meaningful events. Jenny shares how her team champions dietary inclusivity and sustainability—think robust labeling, creative themed menus, and even mocktail alternatives, so every attendee feels seen and served. Rachel offers her perspective from the hotel and restaurant world, where managing without a banquet manager means she wears all the hats—and why knowledge, training, and local partnerships are critical to crafting a welcoming dining experience for all. Together, we discuss practical tips—from putting detailed menus on conference apps to advocating for your attendees’ dietary needs and pushing back on venues when needed. We reminisce about the power of themed events, the role of childhood hospitality lessons, and the joy of a well-made mocktail. Plus, you'll hear our wish lists for the future of catered food functions—more variety, more transparency, and more community at every table. Give it a listen—and let’s keep building community, one shared meal at a time.…

Eating at a Meeting

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317: Why Food Allergy Safety Must Include Mental Health Awareness 48:02

6 weeks yang lalu48:02

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In honor of both Food Allergy Awareness Month and Mental Health Awareness Month, I was thrilled to welcome Amanda Whitehouse, licensed psychologist, food allergy anxiety and trauma expert, host of the Don’t Feed the Fear podcast, and a devoted food allergy mom, to Eating at a Meeting. Amanda and I dove into the rarely-discussed intersection of food allergy safety and mental health. Too often, we focus on labeling foods and avoiding allergens at events, but what about managing the underlying fear, trauma, and anxiety that come with living (or parenting) with food allergies? Amanda opened up about the deep-seated worries food-allergic individuals carry to every buffet, the impact of recurrent trauma from allergic reactions, and the often overlooked mental toll of social and professional situations involving food. We unpacked the crucial need for “emotional safety” alongside physical safety, practical ways planners and foodservice professionals can alleviate anxiety, and why inclusive, empathetic communication truly matters. Amanda also shared grounding techniques, misconceptions about allergy anxiety, and how to build confidence navigating a sometimes isolating world. Tune in for powerful stories, expert insights, and actionable tips to create events where everyone feels seen, heard, and safe—both on their plate and in their hearts.…

Eating at a Meeting

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316: Two Moms, Countless Events: Lessons on Food Safety & Hospitality 56:09

7 weeks yang lalu56:09

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How does being a food allergy mom change how you plan an event menu? This week, I’m talking with two powerhouse planners—Colleen M. Earley, CMP, HMCC and Jessica Hiemenz-Woodbury, CMP, CMM, DES—who are blending personal experience with professional expertise to reshape how we think about food at events. Both are long-time event pros. Both are moms. Both know what it’s like to sit at a banquet table hoping the kitchen gets it right—because their children’s safety (and their own, in Jessica’s case) depends on it. Together, we talk about: • Planning with intention when food allergies are part of your family • Why checklists and contracts aren’t enough • What inclusive F&B really means from both sides of the table • How planners can lead change—even when they don’t control the kitchen Jessica brings her insight as a mom of two kids with multiple food allergies— dairy, eggs, sesame, pea protein, lentils, and all nuts—an event strategist, a vegan, and past PCMA New England president who’s led major conferences and embraced digital innovation. Colleen shares how her daughter’s nut allergy journey has inspired her legislative advocacy and shaped how she builds safer dining experiences at the events she plans for clients. Their stories are a must-hear for anyone in the hospitality and events world who wants to stop treating food as just a checkbox—and start making it a tool for belonging. Join us for a heartfelt, practical conversation that just might change how you see the next plated meal at your event. What steps have you taken to ensure your F&B is inclusive?…

Eating at a Meeting

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315: Planning Safe Events with Food Allergies in Mind: A CMP’s Perspective 52:55

8 weeks yang lalu52:55

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During Food Allergy Awareness Week this year, I was joined by veteran meeting planner P. Christine Poole, CMP—someone who knows firsthand how a single overlooked ingredient can turn a meal into a medical emergency. With more than 20 years of experience planning conferences for state, regional, and national associations, Christine has a sharp eye for logistics, hospitality, and detail. But after developing an adult-onset pine nut allergy, she’s experienced the other side of the table—where even clear communication with hotel staff doesn’t always protect guests. In this episode, Christine shares the emotional and physical toll of navigating food allergies at events she didn’t just attend—she helped plan. She’s had three separate incidents at hotels where pine nuts were served despite her documented allergy. One chef even assured her the dish was safe because he’d made it himself. It wasn’t. Together, we explore: • What these incidents reveal about breakdowns in communication between culinary teams and guests • Why F&B protocols must go beyond “just ask the chef” • What planners and venues must do to prevent allergic reactions—not just respond to them This isn’t just about pine nuts. It’s about responsibility, risk, and respect for the lives sitting at every table.…

Eating at a Meeting

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314: Celebrating Celiac Awareness Month: Real Talk on Safe & Inclusive Gluten-Free Dining 1:00:45

9 weeks yang lalu1:00:45

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What does it really take to feel safe, heard, and included when you’re dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she’s spent over 17 years navigating celiac disease and is now helping others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she’s built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we’ll explore the realities of eating out with celiac, the emotional and social impact of dietary restrictions, and how to create food and beverage experiences that are truly inclusive. From tech tools and teen talk to restaurant risks and labeling myths, this conversation is packed with actionable insights for anyone who wants to do gluten-free right. Whether planning menus, supporting a loved one, or living gluten-free yourself, this episode will leave you better informed and more inspired. Let’s celebrate Celiac Awareness Month by raising the bar for what gluten-free dining should be.…

Eating at a Meeting

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313: Building Better Bars at Events: How to Elevate the Attendee Experience 1:00:11

10 weeks yang lalu1:00:11

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When it comes to creating unforgettable experiences behind the bar, few have done it better — or longer — than Rob Husted. With nearly three decades of experience in bartending, mixology, flair, and education, Rob is a force who's helped shape beverage programs and trends across the globe. Tracy had the chance to meet Rob at Catersource earlier this year, just as he was preparing to deliver his Batch Perfect: Elevating Events with Signature Cocktails & Mocktails session — a standing-room-only crowd that spoke volumes about his reputation and expertise. From founding BarWars LLC and Cocktail Network Live to staffing events through Cocktails4Hire, Rob's mission is simple: elevate the craft so bartenders — and their guests — have better, more memorable moments. This week, Rob and I are talking about what it means to create quality cocktails quickly without sacrificing entertainment, hospitality, or safety — a critical balancing act for any event planner working with F&B. We'll explore how training, performance, and drink development come together to enhance guest experience and what planners need to know when hiring bartenders for receptions, galas, and conferences. If you care about creating beverage moments that truly connect with your attendees (not just fill their glasses), this is a conversation you’ll want to listen. Cheers to raising the bar — see you there!…

Eating at a Meeting

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312: Voices That Matter: Addie & Robyn Lao on Food Allergy Advocacy and the ADDE Act 29:35

11 weeks yang lalu29:35

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On this episode of Eating at a Meeting, I welcome Addie Lao, a courageous nine-year-old food allergy advocate, and her mom, Dr. Robin Lao, a pediatric nurse practitioner from Sacramento, California. Together, these two inspiring women are leading the charge for safer dining experiences in California with their coauthored California Senate Bill 68 — the Addie Act. We dove deep into their journey: from the transformative moment of Addie being able to eat safely at a Chinese restaurant because of clear allergen labeling, to the challenges and triumphs of advocating for legislation that would require all California restaurants to list the top nine allergens on their menus. Robin shared the legislative process, their advocacy in the state Capitol (including Addie testifying before senators — with her whole third-grade class cheering her on!), and the ripple effect this bill could have for millions of diners, families, and the food and beverage industry. You’ll hear the real impact of food allergies on daily life, the importance of inclusivity, support needed from restaurants and the community, and why food allergy diners are among the most loyal customers. Discover how this mother-daughter team is turning adversity into action, the steps restaurants and individuals can take to help, and why sharing your story truly matters. Join us in supporting the Addie Act at additellsall.com and be part of the movement for safer, more inclusive dining everywhere.…

Eating at a Meeting

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311: Serving Tea with Intention: A Fresh Take on Event Beverage Planning 52:17

12 weeks yang lalu52:17

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Tea is having a moment—and it's long overdue. In this week's episode of Eating at a Meeting, I’m joined by Amy March, executive chef and co-founder of The Steeping Room and Urban Tea House, to talk about why tea deserves a starring role on your event menu. With over two decades of experience in specialty tea, culinary arts, and holistic health, Amy brings the perfect blend of insight and inspiration for planners looking to serve more than just caffeine. We will explore how tea can create moments of calm, spark cultural connection, support wellness goals, and build community at the table. Amy shares real strategies for incorporating tea into events—from elegant stations and immersive tastings to seasonal pairings and signature mocktails—turning every pour into an opportunity for impact. And if you’ve ever questioned whether your F&B dollars could be better spent, this episode offers a deliciously purposeful alternative to that pricey pot of coffee. Let’s rethink the role of tea and use it to steep our events in intention, connection, and creativity.…

Eating at a Meeting

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310: 5 Ways to Manage Event Food & Bev to Reduce Waste & Budget Effectively 21:10

13 weeks yang lalu21:10

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I'm talking about managing food and beverage at events based on recent events I've attended and questions I've seen on social media or asked about at conferences. Join me to share your management tips. Want to create live streams like this?

Eating at a Meeting

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309: Safe, Sober, & Inclusive: How Zero-Proof Bev Are Changing the F&B Industry 44:18

14 weeks yang lalu44:18

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What a month it’s been! As Women’s HERStory Month comes to a close, I couldn’t think of a better way to wrap it up than with a conversation that’s redefining inclusivity in food and beverage. Laura Silverman, founder of Zero Proof Nation and Booze Free in DC, is leading the charge in the non-alcoholic beverage movement, proving that choice and inclusion belong at every table. With 17+ years of sobriety, Laura’s journey is deeply personal. After struggling with binge drinking in college and getting sober at 24, she saw firsthand how limited and uninspiring the non-alcoholic beverage landscape was. So, she built the resource she wished existed—a global hub connecting people with alcohol-free options, community, and education. 💡 As a thought leader in the adult non-alcoholic beverage movement, Laura isn’t here to vilify alcohol—she’s here to empower choice. Whether you're taking a night off, redefining your relationship with drinking, or just looking for something beyond soda and seltzer, her work ensures safe, equitable, and innovative beverage options for all. 🔥 From launching a global map of NA-friendly establishments to judging the World Alcohol Free Awards, Laura has been instrumental in bringing non-alcoholic drinking culture to the forefront. She’s making sure everyone—whether sober, sober-curious, or simply exploring mindful alternatives—has a seat at the table. 🎙️ Join me LIVE for this final Women’s HERStory Month episode as we dive into: ✅ The rise of mindful drinking and its impact on the F&B industry ✅ How event planners can create more inclusive beverage experiences ✅ The power of community and education in reshaping drinking culture 📅 Let’s raise a zero-proof toast to all the incredible women making HERstory in food and beverage. You don’t want to miss this final conversation of the month! 🥂 🎙️…

Eating at a Meeting

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308: Stirring the Pot for Good: How One Social Enterprise is Uplifting Refugees 47:15

15 weeks yang lalu47:15

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This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. This week, I’m introducing you to Jin-Ya Huang—a social entrepreneur, artist, and community leader using food to break down barriers and build bridges. A social practice artist turned “accidental entrepreneur,” Jin-Ya is the founder of Break Bread, Break Borders (B4) — a catering social enterprise empowering refugee women through food, storytelling, and economic opportunity. Inspired by her mother’s resilience and shaped by her family’s immigrant journey from Taiwan to Texas, Jin-Ya combines her experience in global branding with a deep commitment to equity and inclusion. Through B4, refugee women share their cultural recipes and personal stories, transforming community dinners into platforms for understanding and empowerment. Jin-Ya’s work has been featured by TIME Magazine, NPR, TEDx, and more — but what drives her most is her mission to remove barriers, uplift voices, and build bridges through food. In this episode, we’ll explore how she’s rewriting the narrative around refugees, redefining what it means to serve your community, and how she continues to honor her late mother’s legacy by creating space for others to thrive.…

Eating at a Meeting

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307: From Food Apartheid to Food Empowerment: A Story of Change 48:04

16 weeks yang lalu48:04

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In celebration of Women’s HERStory Month, I’m honored to highlight Femeika Elliott, a powerhouse in food justice, maternal health, and community empowerment, on the Eating at a Meeting podcast. How do we reclaim access to fresh, nutritious food and create healthier futures for our communities? Femeika is on a mission to transform food justice, maternal health, and sustainability in Knoxville and beyond. As the founder of Meik Meals, the Lotus Program, and Rooted East Knoxville Collective, she is breaking down barriers to healthy eating, postpartum wellness, and land justice—one meal, one garden, and one conversation at a time. From launching over 130 raised garden beds across East Knoxville to championing Black maternal health statewide, Femeika’s work is reshaping the way we think about food and equity. Her initiatives don’t just nourish bodies; they empower communities to reclaim traditions of self-sustainability, wellness, and collective strength. With food apartheid and health disparities affecting countless lives, Femeika’s impact is a powerful reminder that access to nutritious food is a right, not a privilege. Her grassroots leadership is inspiring systemic change—proving that the future of food is local, just, and deeply rooted in community. “Femeika isn’t just providing meals—she’s planting seeds of empowerment, ensuring communities thrive for generations to come.” 🌟 Women’s HERStory Month on Eating at a Meeting 🌟 This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting podcast. Follow along as I honor changemakers like Femeika and many others who are leaving a lasting impact.…

Eating at a Meeting

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306: Bridging the Gap: Foster Care, Food Security, and Social Impact 47:38

17 weeks yang lalu47:38

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Food has the power to nourish, heal, and connect—and this Women’s HERStory Month, I’m honored to celebrate Ally Smith, a woman making a profound impact at the intersection of food and foster care. As Development Director at Partnerships for Children, a private chef, and the creative force behind the “Gather With” cookbook project, Ally is redefining what it means to support vulnerable children and families through the power of food. Her journey has taken her from case management in the foster care system to a farm-to-table apprenticeship in Italy, where she deepened her understanding of sustainability and food as a tool for connection. Today, she channels that passion into teaching cooking classes for foster children, organizing chef-driven fundraisers, and crafting a cookbook featuring diverse voices in Austin’s food scene—all to ensure that every child has a seat at the table. In this LIVE episode of Eating at a Meeting Podcast, Ally and I will discuss how she’s using food to create community, empowerment, and healing for children in the foster system, the importance of food security, and why her work is a game-changer in making the food world more inclusive and impact-driven. 🔗 Tune in for this extra episode of Eating at a Meeting for Women's HERstory Month and join the conversation! 🎙️…

Eating at a Meeting

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305: Secret Food Stories: Chef Asantewaa's Vision for Sustainable Dining 41:49

18 weeks yang lalu41:49

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This Women’s HERStory Month on the Eating at a Meeting Podcast, I’m shining a spotlight on incredible women who are reshaping how we think about food, sustainability, and culture. The third woman I want you to meet is Chef Asantewaa E. L., a culinary powerhouse and advocate for food sustainability in San Antonio. As the founder of Food Horizons and the Secret Food Stories initiative, Chef Asantewaa is bridging gaps between food, culture, and community as the founder of Food Horizons and the Secret Food Stories initiative. Her work is deeply rooted in the African philosophy of ubuntu, the idea that we are all interconnected—a belief she brings to life through events, advocacy, and storytelling. Through the Secret Food Stories Festival, she’s tackling food waste head-on with creative zero-waste recipes and community-driven discussions. Her advocacy stems from her South Sudanese upbringing, where food waste was never an option, and she now educates communities on making the most of their food. And beyond the kitchen, she’s also making waves in the art world, showcasing her talents at the San Antonio Ethnic Arts Society’s Women’s Exhibition. Chef Asantewaa’s work is more than just cooking—it’s about creating a movement where food is a tool for sustainability, cultural preservation, and community empowerment. Join me in celebrating her remarkable impact! 🔗 Tune in to hear her inspiring story! 🎙️…

Eating at a Meeting

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304: Building a Food Business That Brings People Together—One Cheese Board at a Time 47:06

19 weeks yang lalu47:06

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This Women’s HERStory Month, I’m celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it’s a space for connection, learning, and inclusion. Mahfam’s journey from selling marinated olives at farmers’ markets to pioneering grazing boards in the Phoenix area is a testament to her entrepreneurial spirit and passion for hospitality. Drawing from her Iranian heritage and her husband’s Chilean roots, she infuses her menu with flavors and traditions that tell stories of culture, migration, and home. Her commitment to sustainability, food safety, and inclusivity is evident in every aspect of her work—from composting and recycling efforts to strict allergen protocols at Mingle + Graze. But Mahfam’s impact doesn’t stop at her businesses. As the Board Chair for Chandler Sister Cities, a member of the Chandler Arts Commission and a member of Les Dames d’Escoffier Phoenix Chapter, she fosters global connections and celebrates cultural diversity in her community. Mahfam is making HERstory by showing that food is more than sustenance—it’s a bridge between cultures, a tool for empowerment, and a way to create a more inclusive world.…

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303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera 46:26

20 weeks yang lalu46:26

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Women’s HERStory Month on Eating at a Meeting This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast. To kick it off, I'm talking with Denise Baron Herrera, Co-Founding Chef and Chief Culinary Officer for Burtons Grill & Bar and Red Heat American Tavern ! Denise is a powerhouse in culinary leadership, setting the gold standard for food safety, allergy awareness, and inclusive dining in the restaurant industry. Under her guidance, Burtons Grill has become one of the most allergy-friendly restaurant groups in the U.S., proving that dining out can be both delicious and safe for everyone. From pioneering strict food allergy protocols to mentoring rising chefs, Denise is not just making meals—she’s making an impact. Beyond the kitchen, Denise is shaping the future of food service with her commitment to education, empowerment, and culinary excellence. Through her mentorship programs, groundbreaking food safety initiatives, and inspiring journey from executive chef to industry leader, she is paving the way for a more inclusive and innovative restaurant experience. 🔗 Don’t miss this LIVE conversation! Tune in and be part of the discussion. 🎙️ hashtag#EatingAtAMeeting hashtag#WomensHERStoryMonth hashtag#FoodSafety hashtag#InclusiveDining hashtag#Leadership…

Eating at a Meeting

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302: More Than Comfort Food: The Rich History and Future of Soul Cuisine 46:42

21 weeks yang lalu46:42

46:42

To close out 𝐁𝐥𝐚𝐜𝐤 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐌𝐨𝐧𝐭𝐡 I’m sat down with Chef Deborah VanTrece, a culinary visionary 𝐫𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝. From her days as a flight attendant exploring global cuisines to becoming a 𝐉𝐚𝐦𝐞𝐬 𝐁𝐞𝐚𝐫𝐝 𝐀𝐰𝐚𝐫𝐝-𝐧𝐨𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐜𝐡𝐞𝐟, restaurateur, and 𝐛𝐞𝐬𝐭-𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐮𝐭𝐡𝐨𝐫, Deborah has built a legacy on honoring tradition while pushing boundaries. 🎙️We dish on: ➤ 𝐓𝐡𝐞 𝐫𝐨𝐨𝐭𝐬 𝐚𝐧𝐝 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝—how it differs from Southern food and why it’s a global experience ➤ 𝐇𝐞𝐫 𝐣𝐨𝐮𝐫𝐧𝐞𝐲—from navigating barriers as a Black LGBTQ+ woman in the industry to leading the way for future chefs ➤ 𝐓𝐰𝐢𝐬𝐭𝐞𝐝 𝐒𝐨𝐮𝐥’𝐬 𝐢𝐦𝐩𝐚𝐜𝐭—how her restaurant blends comfort food with global flavors and changes the way we see Soul Food ➤ 𝐓𝐡𝐞 𝐩𝐨𝐰𝐞𝐫 𝐨𝐟 𝐦𝐞𝐧𝐭𝐨𝐫𝐬𝐡𝐢𝐩 & 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧—why diversity in kitchens matters now more than ever Deborah is proof that food isn’t just about what’s on the plate—it’s about history, culture, and bringing people together.…

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301: Why Black Culinary History Matters in Events: Food as a Cultural Experience 52:17

22 weeks yang lalu52:17

52:17

This Black History Month, I sit down with my friend Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina. Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation. In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an event—it’s an immersive experience that celebrates culture and connection—and what it takes to build a brand that blends luxury with legacy. As a Black woman in pastry, Tie has carved her own path in an industry that hasn’t always made space for chefs like her. Now, she’s not just making room at the table—she’s setting it with elegance and intention.…

Eating at a Meeting

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300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability 54:06

23 weeks yang lalu54:06

54:06

This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued. For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable. Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into: ✅ The biggest event F&B challenges we still need to fix ✅ Why transparency in ingredients, labeling, and service matters more than ever ✅ What event planners and venues must do to create safer dining experiences ✅ How food allergies, accessibility, and ADA compliance are evolving ✅ What’s next for the future of food and beverage After 300 conversations, what have we learned? And where do we go from here? If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.…

Eating at a Meeting

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299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes? 36:51

24 weeks yang lalu36:51

36:51

Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself. This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights. Sam will share: 🍹 How Sodexo Live! brought Taylor’s vision to life with mocktails at the final tour stops 🍹 Creative ways to use themed drinks to enhance the attendee experience 🍹 Tips for balancing inclusivity, innovation, and style in your event menus 🍹 Why mocktails are a key ingredient for modern event success Whether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees. 🎧 Tune in to discover how Sodexo Live! turned Taylor’s finale into a beverage experience worth remembering—and how you can do the same for your events!…

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298: Sodexo Live! San Diego Convention Center 43:58

25 weeks yang lalu43:58

43:58

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States. Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!…

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297: Norovirus 101: What Event Planners Need to Know About Food Safety 59:47

26 weeks yang lalu59:47

59:47

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus. Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry. With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential. In this episode, we’ll discuss: How norovirus spreads and why it’s so persistent. ➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line. ➤ The key questions you need to ask your catering and venue partners to ensure safe practices. ➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing. Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought. 📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together!…

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296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations 28:57

27 weeks yang lalu28:57

28:57

Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action. In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity. Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table. Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.…

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295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage 49:03

28 weeks yang lalu49:03

49:03

The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 — I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹 ➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay. ➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January. ➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices. ➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront. What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options. January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long. Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage!…

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294: Beyond the Bar — A Recap to End the Year and Kick off 2025 52:27

29 weeks yang lalu52:27

52:27

David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.…

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293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson 1:00:40

30 weeks yang lalu1:00:40

1:00:40

I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️ Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities. We’ll explore critical questions like: ➤ How does food serve as a thread for cultural identity and survival in Black communities? ➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events? ➤ How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases? For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces. Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued.…

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292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning 49:53

31 weeks yang lalu49:53

49:53

Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees. I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didn’t stop—buffet tables were set too high for her to comfortably reach. These moments are not uncommon, but they’re entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events. Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. 💡 Let’s change the narrative on accessibility—because every guest matters, and every meal matters.…

Eating at a Meeting

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291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities 46:59

32 weeks yang lalu46:59

46:59

How are workplaces adapting to meet the needs of the "food allergy generation"? In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplaces—upholding human rights and ensuring everyone feels empowered to participate fully. Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiences—including those of her son—shares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment. Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every meal—and every person—matters.…

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290: Raising the Bar: Why We Need Clear Alcohol Labels Now 50:31

33 weeks yang lalu50:31

50:31

Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk. This week, I'm discussing transparency in alcohol labeling with Eva Greenthal, Senior Policy Scientist at the Center for Science in the Public Interest (CSPI). Eva has been leading the charge to ensure that what’s in your glass is as clear as what’s on your plate. Eva will explain why mandatory allergen and ingredient labels on alcoholic beverages are long overdue. We’ll also examine how the lack of transparency impacts food-allergic individuals, unpack the proposed regulations from the Alcohol and Tobacco Tax and Trade Bureau (TTB), and explore how these changes could reshape how we drink and shop for alcohol. If you’ve ever questioned what’s really in your glass—or how we can create safer and more inclusive dining experiences—this is an episode you won’t want to miss. Together, let’s raise awareness and raise the bar for transparency!…

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289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues 53:48

34 weeks yang lalu53:48

53:48

Tracy talks with Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, diving into the game-changing Food Donation Improvement Act (FDIA). Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed into law in January 2023 breaks down those barriers by providing crucial protections, empowering event planners, hotels, and venues to safely reduce food waste. Emily will share insights on navigating food donations, understanding liability protections, and implementing sustainable practices in events. From real-life examples of successful donation programs to her expertise on food waste policy, this episode is a must-listen for anyone looking to make their events more responsible and inclusive. 🥗 🍽 At a recent food waste reduction conference, Emily’s team served two days of meals entirely from surplus food, celebrating its origins on menu cards. She’s passionate about sustainable and inclusive practices, aligning her work with UN Sustainable Development Goals 2 (Zero Hunger) and 12 (Responsible Consumption & Production). Tune in to learn how the FDIA opens doors for hotels, conference centers, and meeting planners to reduce waste and increase food access. Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟…

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288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy? 9:22

35 weeks yang lalu9:22

9:22

What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences. From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chefs available to answer questions, these insights highlight the critical steps that can make a difference. Whether it’s the reassurance of detailed communication or the comfort of knowing every precaution has been taken, these perspectives offer practical guidance for fostering inclusivity and reducing anxiety at the table. Explore how thoughtful planning and communication can transform meals into safe and welcoming experiences for everyone. Every guest matters. Every meal matters.…

Eating at a Meeting

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287: Is Your Event Breakfast Doing More Harm Than Good? 44:31

36 weeks yang lalu44:31

44:31

Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness. We discuss how event planners could provide safe, sustainable, and inclusive food choices, ensuring everyone could eat safely—without having to "sit out" due to dietary restrictions. Jessie also explains how her facility had shifted from using traditional, processed fats in patient nutrition to more natural, whole-food-based options—offering valuable insights for anyone looking to improve their food offerings. For those curious about how whole foods and thoughtful menus could boost attendee wellness and energy, that episode was a must-listen. Jessie also shared her perspective on whether breakfast truly was the most important meal of the day and how making the right food choices could elevate an event’s impact. Together, we explored how the meals served might have been doing more harm than good—and what could be done to fix it.…

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286: Behind the Plate: Why Ingredient Stories Matter for Event Menus 51:30

37 weeks yang lalu51:30

51:30

On this week’s Eating at a Meeting Live, I’m sit down with Ali Cox, the Founder & CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem to explore how event professionals on both sides of the table — planners and food service teams — can bridge the gap between farm and table. As a fifth-generation farmer, Ali combines her deep-rooted understanding of farming with cutting-edge marketing strategies to help brands tell the story behind their ingredients. Ali will share her insights on the importance of regenerative agriculture, how to reduce food loss and waste, and why telling the story of where our food comes from matters now more than ever. With a focus on transparency and sustainability, Ali will discuss how event professionals can bring a new level of intentionality to food and beverage, offering guests more meaningful and impactful dining experiences. Whether you're working behind the scenes in food service or planning the menus, this conversation will reshape how we think about F&B at events. Let’s connect farms to tables, one meaningful meal at a time. 🌍 You’ll walk away with fresh ideas and a new perspective on creating intentional, impactful F&B experiences. Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟…

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285: Beyond the Bar 45:37

38 weeks yang lalu45:37

45:37

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy. You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches. This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning). Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟…

Eating at a Meeting

1 year yang lalu58:53

58:53

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252: Uncover the Rich Traditions of Jewish Cuisine w/ Culinarian Susan Barocas 53:33

1 year yang lalu53:33

53:33

In the next episode of Eating at a Meeting Podcast LIVE, I’m thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich culinary tradition over millennia. This episode will offer a unique opportunity to delve into the heart of Jewish culinary practices, spotlighting ancient recipes that have been passed down through generations alongside contemporary adaptations that continue to honor and celebrate Jewish heritage. Susan's profound understanding and innovative approach to cooking will shed light on how food serves as a powerful medium for conveying history, culture, and community values. Our conversation will explore how Susan's commitment to healthy, reduced waste, and seasonal cooking intersects with her focus on Jewish food, culture, and history—particularly that of Sephardic Jews, who, like Susan, trace their lineage back to the Jews expelled from Spain in the 14th and 15th centuries. We'll discuss the fascinating ways food travels across borders and how the distinct cuisine of the Jews of Spain became both a marker of identity and a source of peril during the Inquisition. Susan will also introduce us to some traditional Jewish dishes, many of which are centuries old, that embody principles of seasonal, local, and waste-free cooking. From Ashkenazic noodles made from old bread to Sephardic dishes that creatively use spinach stems and zucchini peels, these recipes are not just about sustenance but also inclusivity, offering a table where everyone is welcome. Join us for this captivating exploration of Jewish cuisine. Whether you're a culinary professional, a meeting planner seeking to understand better how and what to feed your Jewish attendees, or simply a lover of good food and rich traditions, this episode promises to be an enlightening experience. Get ready to be inspired by the stories and flavors that have sustained and enriched Jewish communities across the globe, and discover how you can incorporate these timeless traditions into your own culinary practices. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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251: Sustainable Cruises: Tackling Food Waste with IoT and AI Innovations 45:19

1 year yang lalu45:19

45:19

🌱🚢✨ Join me this week's episode on Eating at a Meeting Podcast LIVE as talk with Robert E Buchanan Jr, founder and CEO of ADHERE GEAR Technology Corporation . As we celebrate Food Waste Prevention Week, I'm thrilled to share a story where innovation meets sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as forerunners of eco-consciousness, navigating towards a brighter, greener future. 🌍💚 Selected by the European Union and Spain, ADHERE GEAR has taken on a pioneering role in the maritime market with its state-of-the-art hashtag#IoT and hashtag#AI technologies. Their mission is close to my heart: dramatically reducing food waste on cruise ships to help these floating giants sail closer to hashtag#NETZERO. With their WAVE technology, which features sensors to monitor the freshness of food in real-time, they're not just envisioning a sustainable future but actively constructing it. 🥦🔬 In my chat with Robert, we will dive into ADHERE GEAR's exciting journey from its early days to its current mission of revolutionizing the cruise industry. We'll also learn why food is important to him, why he has so much passion for what happens with food, and the impact he hopes to have on the world. 🤝💡 Tune in and be inspired by how Robert and ADHERE GEAR are steering the course towards a future where the impossible becomes possible, ensuring every meal aboard contributes to the health of our planet. 🌱🛳️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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250: Cinthia Pedroza Unplated: A Conversation on Food, Leadership, and Legacy 49:10

1 year yang lalu49:10

49:10

🌸 As Women's History Month comes to an end, I want to introduce you to Cinthia Pedroza, Executive Director of Food and Beverage at Resorts World Las Vegas. 🍴✨ With a vibrant career spanning over 25 years, from the prestigious halls of Four Seasons to the dynamic streets of Las Vegas, Cinthia has not only mastered the art of gastronomy, but has also become a beacon of leadership, innovation, and community engagement. On the Eating at a Meeting Podcast we explore the intricate dance of creating dining experiences that echo the resort's enchantment, the pivotal role of inclusivity on the menu, and the innovative strides toward sustainability amidst opulence. From behind-the-scenes triumphs that enhance every guest's experience to the future trends shaping Las Vegas dining, Cinthia’s insights will be as nourishing as the meals her team crafts. 🎤🔮 🥂 Discover what dish steals Cinthia’s heart when she’s dining 'off the clock,' the heartwarming lengths her team goes to accommodate every guest's dietary needs, and advice she has for aspiring food and beverage professionals dreaming of their culinary futures. Plus, learn about Resorts World Las Vegas's impactful engagement with the local community, blending luxury dining with heartfelt social responsibility. 💖 🌍 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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249: Celebrating 4 Years of Eating at a Meeting 27:26

1 year yang lalu27:26

27:26

Join me, Tracy Stuckrath, as I celebrate 4 amazing years of the Eating at a Meeting podcast journey! 🎉✨ From starting the Eating at a Meeting Facebook group at the onset of the COVID pandemic and doing weekly Facebook lives to the evolution of this podcast, it's been an incredible ride. In this episode, I reflect on the impetus that kickstarted it all and the amazing community we've built together. 🌐💬 In this episode, I share stories from recent events I attended, including eye-opening experiences at a networking breakfast and insights gleaned from the Food Allergy Safety Summit. 🥓🍳 Discover the importance of inclusive dining and how intricate details make all the difference in creating safe and welcoming food environments. 👩‍🍳🍴 Join me in reflecting on the past 4 years, and looking forward to many more exciting episodes ahead on Eating at a Meeting! 🎧💡 Thank you for your incredible support and for being part of this wonderful community. Let's continue to build a world of safe, sustainable, and inclusive dining experiences together. 🍲 ✨ Connect and share your thoughts in the Eating at a Meeting Facebook group to join the conversation! 🌟🌐 Thank you for being part of this amazing journey! 🌺🎤 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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248: Raising the Bar: Join Us for a Spirited Chat with the Cocktail Bandits! 58:05

1 year yang lalu58:05

58:05

🌟 Join me for the next Eating at a Meeting Podcast LIVE interview during Women's HERstory Month, where I sit down with the fabulous Cocktail Bandits! 🍹 ✨ In the heart of Charleston, where history meets innovation, Johnny Caldwell and Taneka Reaves are revolutionizing the beverage industry with their feminine, urban perspective. From their beginnings at The College of Charleston to co-founding Cocktail Bandits, these dynamic women are paving the way for diversity and empowerment in the spirits world. Their journey, fueled by passion and dedication, has taken them from the cobblestone streets of Charleston to sold-out events at renowned festivals like the Charleston Food & Wine Festival, the Atlanta Food & Wine Festival, and the Euphoria Greenville Food, Wine & Music Festival. Along the way, they've were named two of Charleston's 50 Most Progressive in 2016 and listed among Imbibe Magazine’s ‘75 People to Watch in 2018’, sharing their expertise and spreading their message of empowerment. But their impact goes beyond the pages of magazines and the stages of festivals. These curly ladies who talk cocktails daily, educate and entertain a growing audience with original cocktail recipes, promote the craftsmanship of fellow bar professionals, and share their experiences at foodie events across the country. Join us as we dive deep into their captivating story – from their academic pursuits to their entrepreneurial endeavors, from their advocacy for diversity to their groundbreaking book, "Holy Spirits: Charleston’s Culture through Cocktails." 📚🍸 Don't miss this opportunity to sip, chat, and learn from the trendsetters and pioneers of beverage marketing. Join us LIVE as we raise our glasses to empowerment, diversity, and a world of flavor waiting to be explored! 🥂 🌎 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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247: Women's HERStory Month — Looking Back and Toward the Future 55:29

1 year yang lalu55:29

55:29

Back in March, during Women's History Month, I re-introduced you to an extraordinary lineup of women I’ve honored over the past four years. These women are making change in the food and beverage industry with their passion, innovation, and commitment to safety, sustainability and inclusivity. On this special episode of the Eating at a Meeting Podcast, I share the inspiring stories of over 40 women making waves. From transforming food waste into renewable energy to advocating for safe flying conditions for those with peanut allergies, these women led the charge in their respective fields. I highlighted heroes like Tina Piña, founder of Renewable, and Lianne Mandelbaum, known as the No Nut Traveler. I explored the groundbreaking work of Mary Vargas, an attorney passionate about disability rights for people with food allergies, and Dr. Ruchi Gupta from Feinberg School of Medicine, whose research led to sesame being recognized as the 9th top allergen in the U.S. We also heard about Emily Brown of the Food Equality Initiative and Nina Curtis, who presented the first vegan meal at the White House. These women redefined food and dining experiences, shaping a more inclusive and sustainable future. From the work of advocates like the Kitchenistas and chef Carla Ortiz to community initiatives by Sera Cuni and Eliza Tuttle, their contributions reshaped the food landscape one meal at a time. The episode was filled with heartfelt stories, impactful innovations, and advice for anyone aspiring to dream big in the food and beverage world. We also showcased collaborative efforts like the New Jersey Food Tour Trail and empowering programs like Jen Gilho and Cate Faulkner Zero Proof Collective. Join the Eating at a Meeting Community and be inspired by these incredible women who prove every day that food is not just about sustenance but community, healing, and empowerment. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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246: Uncover Halal Traditions with Yvonne Maffei: A Must-See Before Ramadan 53:34

1 year yang lalu53:34

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To kick off Women's HERstory Month, and just ahead of and to celebrate Ramadan, I am elated to welcome the incredible Yvonne Maffei, MA, founder of My Halal Kitchen, as my next guest on Eating at a Meeting Podcast LIVE. Internationally recognized chef, author, recipe developer, and niche marketer in Halal cuisine and the global Halal industry, Yvonne's culinary journey is a tapestry woven with flavors from around the globe, including her Sicilian and Puerto Rican roots. Through her advocacy, teaching, and culinary demonstrations, she showcases Halal as not just a dietary choice, but a mindful, ethical, and sustainable way of eating that's making waves worldwide. 🕌🌿 Get ready to elevate your culinary skills as we share how planners and chefs on can provide Halal options at events while learning, exploring, and savoring the richness and the deeper meaning of Halal cuisine and why Yvonne's passionate about preserving culinary traditions. 🌿🍋 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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245: A Sweet Conversation With Celebrity Chef and Trendsetting Cake Designer Ron Ben-Israel 27:12

1 year yang lalu27:12

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🎂 Get ready to indulge in a sweet episode as I sit down with the legendary Ron Ben-Israel, the mastermind behind Ron Ben-Israel Cakes in New York City. 🍰✨ From humble beginnings baking in his mother's kitchen to gracing the most prestigious events with his stunning creations, Ron's journey is as delectable as his cakes. In this episode of Eating at a Meeting from the exhibit floor of Catersource, we uncover the layers of Ron's success, from chance encounters with Martha Stewart, yes, "Martha," to the careful craftsmanship that goes into every cake. 🎤 We delve into the importance of inclusion in the wedding industry, creating cakes that celebrate love in all its forms, and the art of adapting to different cultural preferences. 🌟 Discover Ron's commitment to catering to diverse dietary needs, his innovative sustainability practices, and the intricate process behind designing his edible masterpieces. From the secrets of his bakery's seasonal rhythms to the structural engineering supporting his gravity-defying creations, Ron's insights will make you crave more. 🌈🌿 Find out more about Ron Ben-Israel's passion for pastry art, his creative collaborations, and the heartwarming stories behind his cakes that capture the essence of each celebration. Join us on this delectable journey, where every slice tells a story! Join the Eating at a Meeting Community on Facebook facebook.com/groups/eatingatameeting Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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244: Tying the Knot with Tolerance: A Food Allergy-Friendly Wedding Journey 47:51

1 year yang lalu47:51

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As National Wedding Month wraps up, I’m honored to be talking with Zoe Slaughter, the influential voice behind Invisibly Allergic on this week’s episode of Eating at a Meeting Podcast. Join us as we discuss the unique challenges and considerations of planning a wedding with severe food allergies. Our conversation will go beyond Zoe's personal narrative, touching on her powerful advocacy work, her aspirations for legislative change in food allergy policies, and a sneak peek into the memoir she's penning about her food allergy journey. 🥜 Zoe's story is a compelling one, marked by resilience and determination. From ensuring a safe, allergen-free wedding day to her advocacy for transparent food labeling and healthcare reform, her efforts underscore a commitment to making the world safer for those with food allergies. This discussion is an essential listen for anyone impacted by food allergies, those planning a wedding, or supporters of food allergy awareness and policy reform. Zoe offers practical advice for navigating life's big moments safely and her vision for a more inclusive and understanding society. Tune in to discover how Zoe's experiences and advocacy are shaping a future where food allergies are not just visible but actively accommodated, ensuring that everyone can celebrate life's milestones without fear. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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243: Beyond Barriers: Unleashing the Power of Inclusive Events 18:31

1 year yang lalu18:31

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🎙️ On this episode, I sit down with Cazoshay Marie, a professional speaker and disability advocate, sharing her powerful insights on the importance of inclusion in event planning and the business benefits of creating truly accessible experiences. 🎤 🤝 I met and interviewed her at Catersource where she was presenting an education session on the significance of inclusivity in events, not only from a compassionate standpoint but also as a strategic advantage for businesses. 💼 Her personal journey of living with disabilities after a life-changing event fuels her passion for making events more inclusive and welcoming for everyone. 🌈 Discover how simple accommodations and thoughtful planning can transform events into inclusive spaces that cater to diverse needs. 🧠 From discussing different disabilities to sharing practical tips on event planning with inclusivity in mind, Cazoshay's expertise offers a fresh perspective on creating events that truly resonate with all attendees. ✨ 🔍 Don't miss out on Cazoshay's valuable advice for event planners, the financial opportunities ingrained in inclusivity, and the transformative power of universal design. 🌍 Learn how small adjustments and proactive communication can revolutionize the event experience for individuals with disabilities and enhance attendee satisfaction across the board. 📲 Connect with us and share your thoughts on this insightful episode. Join the Eating at a Meeting community and let's continue the conversation on creating events that embrace diversity and inclusivity. ✉️ Connect with Tracy at tracy@thrivemeetings.com and stay tuned for more engaging discussions on how food, events, and inclusion intersect. 🌮 🌿 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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242: Joshua House from the JDK Group 22:10

1 year yang lalu22:10

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🎉 This week on the Eating at a Meeting Podcast, I'm thrilled to bring you Joshua House from the JDK Group, who I chatted with on the bustling floors of Catering Source in Austin, Texas. With a solid six-year track record in catering following his intense years in the restaurant scene, Joshua brings a fresh and enlightened perspective to the art of food presentation and culinary aesthetics. 🍽️✨ We dive deep into the philosophy that "we eat with our eyes first," exploring how Joshua's experiences and artistic approach enhance every dish he crafts. He shares his transition from the fast-paced restaurant world to the creatively fulfilling realm of catering, where even a 12-hour shift becomes a canvas for innovation. 🎨👨‍🍳 Listen as Joshua enlightens us about incorporating restaurant-quality presentations into large-scale catering, leveraging negative space and vibrant colors to transform plates into visual feasts. We also touch on the evolution of catering to accommodate dietary preferences and the importance of inclusivity in menu planning, ensuring each guest enjoys a memorable dining experience regardless of their dietary needs. 🌱🍖 From fascinating dialogues on using unconventional ingredients to make vegan dishes shine, to the role of chefs in guiding client choices while respecting their wishes, this episode is packed with insights that food enthusiasts and industry professionals will not want to miss. 🌟 📚 Learn how Joshua and his team at the JDK Group tackle the challenges of catering, pushing culinary boundaries, and ensuring safety, sustainability, and inclusion in every event they cater. Connect with me at tracy@thrivemeetings.com. Join the Eating at a Meeting Community…

Eating at a Meeting

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241: A Trip to the South with Chef Boris Seymore 30:11

1 year yang lalu30:11

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Live from the Catersourse + the Special Event Show...a conversation with Chef Boris Seymore about how we can and should preserve the historical food and beverage traditions and culture of the south. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Eating at a Meeting

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240: Our Common Ground: Laura Schwartz’s Vision for Event and Catering Pros 46:16

1 year yang lalu46:16

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I'm thrilled to bring several episodes I did LIVE from Catersource + The Special Event Show in Austin, Texas. Right after she jumped off the keynote stage, Laura Schwartz, author, emcee, keynote speaker, and a person whom I have known and admired for more than two decades, joined me to discuss how Caterers and event planners are the original creators of moments that last a lifetime. In an era craving for immersive experiences, it's crucial for us to stay ahead of the curve — innovative, dynamic, and authentic. Laura's guiding principle? Our shared "Common Ground." As the former White House Director of Events and a storied career that spans the globe, Laura brings a wealth of knowledge on creating transformative experiences through food, drink, and stellar event execution. In this conversation, Laura and I dive deep into the art of making every event memorable, focusing on integrating high-quality, accessible food and creating spaces that foster genuine connections and community. From the importance of strategic food placement to avoiding long lines and ensuring the perfect lighting, they cover all bases to guarantee event success. 🍽️💡 Laura shares insights from her time orchestrating high-profile events at the White House, emphasizing the crucial role of 'third places'—spaces where people can gather outside of home and work to engage and exchange ideas. She discusses the emotional bond formed when breaking bread together and the magic of face-to-face interactions that technology cannot replicate. 🍀🤝 🌍 Plus, learn how Laura and Tracy tackle the challenges of sustainability in cuisine, advocate for transparency in food origins, and contribute to the events community through education and support for non-profits like the Search Foundation. Join us to discover the nuances of event planning with a pro who knows how to turn every gathering into a headline-worthy affair. Don’t miss this blend of practical tips and heartwarming stories that'll leave you eager to host your next big event. 🥂❤️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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239: Embrace Your Heart: Eliz Greene Says Small Changes Make a Big Difference 58:39

1 year yang lalu58:39

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Eating at a Meeting

2 years yang lalu50:43

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Eating at a Meeting

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228: F&B Menus as National Diabetes Awareness Kicks Off 13:04

2 years yang lalu13:04

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November is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Eating at a Meeting

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227: Access & Equity: Best Practices of Catering for People with Disabilities 46:50

2 years yang lalu46:50

46:50

To close out National Disability Employment Month, I'm thrilled to invite you to what promises to be an engaging and informative Eating at a Meeting Podcast episode on inclusive dining experiences with the co-founders and director of accessibility for Ablr, a mission-driven nonprofit dedicated to full-service disability inclusion. Join me, John Samuel, Michael Iannelli, and Kim Casey, as we dive deep into the best practices of catering for individuals with disabilities. We're here to share valuable insights, practical tips, and real-world experiences to help you create dining experiences where every guest feels genuinely valued. We'll explore some vital questions: 🧑🏻‍🦯 What are the best practices for serving someone who is blind? 🩼 What challenges arise when providing buffet service for guests with disabilities? 📚How vital is staff training in providing an inclusive dining experience? 🦼How can F&B be inclusive of employees with disabilities? I'm passionate about creating safe, sustainable, and inclusive F&B events, and I believe that every guest matters, and every meal matters. #EveryGuestMatters #EveryMealMatters #EatingAtAMeeting #AccessibleDining #EventCatering #InclusiveDining #EqualEats #FoodInclusion #NDEAM #ADA #Accommodations Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com…

Eating at a Meeting

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226: Deliciously Inclusive: How Event Planners Cater to All Dietary Needs 42:49

2 years yang lalu42:49

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For the third episode of Eating at a Meeting Podcast coming to you LIVE from IMEX America, planners will join me in person on the show floor and from their offices to talk about how they are managing attendee dietary needs. I can’t wait to talk to Amy-Marie Lemanski, CMP , Magdalena Bonnelly - Global Event Design and Execution and Jessica Hiemenz-Woodbury, CMP, DES , all members of the Eating at a Meeting community. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com…

Eating at a Meeting

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225: Event Planners & Convention Service Managers: Aligning for Greater Success 45:19

2 years yang lalu45:19

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In this special episode of Eating at a Meeting Podcast LIVE at IMEX America, I'm joined by Victoria Chivers (Tori), Vice President of Convention Services & Catering at MGM Resorts International. Tori and I will dive into the dynamic and essential partnership between #EventProfs and convention service managers when planning meetings and events. With her extensive experience in convention services, Tori will share invaluable insights into how effective collaboration between planners and convention service managers can lead to remarkable events. We'll discuss managing dietary needs, sustainable practices, and strategies to ensure that every guest feels valued. # Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com…

Eating at a Meeting

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224: Events Industry's Responsibility on World Food Day: Protecting Our Water 54:43

2 years yang lalu54:43

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Monday, October 16 was World Food Day, one of the most celebrated days of the United Nations calendar. The theme for World Food Day in 2023 is "Water is Life. Water is Food." To shine a spotlight on water as the foundation for life and food. In this special episode of the Eating at a Meeting which was recorded on Meeting Professionals International's Smart Monday as part of IMEX America, I talked with Michael Gulich, AIA, LEED AP, LFA, Vice President of Sustainability for MGM Resorts International and Eric Wallinger, Director Of Sustainability for MeetGreen® to understand and share how the Meetings Industry can contribute to the responsible use of water, a precious resource that "is threatened by rapid population growth urbanization, economic development, and climate change." Primary Topic for Sustainability in the Events Industry The role of resorts and hotels in environmental initiatives Commitment of resorts and hotels to environmental initiatives Regional sourcing and shortening supply chains Efforts to reduce water usage across properties Initiatives to minimize environmental impact MGM Resorts International initiatives for water conservation Sustainable food production and responsible water usage Water usage in food production Potential water savings from choosing plant-based meals Water conservation efforts and challenges Water equity and sustainability Conversion of water-intensive landscapes to desert-friendly landscapes Incorporation of high-efficiency fixtures for water reduction Food waste reduction efforts Water-related food rescue and composting Food donation initiatives Waste diversion rates and recycling efforts Social equity and environmental considerations in event planning and sourcing Environmental impact and minimizing footprint Efforts to measure and report environmental footprint Emphasis on the impact of event sustainability Integration of environmentally friendly practices The role of sustainability in food and beverage operations Importance of regenerative systems Embracing sustainability within food and beverage operations Call for planners to incorporate food and beverage sustainability earlier in the event planning process Efforts to reduce water consumption in building operations and supply chains Importance of venue selection: Choosing venues with water conservation goals Importance of reusables to reduce waste and conserve water Call for early incorporation of food and beverage sustainability in event planning Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com…

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223: Fueling Success at Work: How to Optimize Employee Dietary Needs 56:13

2 years yang lalu56:13

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In celebration of National Disability Employment Awareness Month (NDEAM), join me as I talk with Teresa Goddard from the Job Accommodation Network (JAN) to delve into the intricacies of accommodating employees with food allergies and other medically necessary dietary restrictions. NDEAM, observed each October, serves as a backdrop to this discussion, where we can all learn invaluable lessons for creating safe and inclusive experiences for employees in various workplace settings, from staff lunch meetings and company cafeterias to corporate sales meetings and boardrooms. Whether they have a food allergy or celiac disease, have to take certain medications, or eat or avoid certain foods at certain times, they want — MUST — take extreme caution in all environments. Discover best practices, practical strategies, and expert advice to ensure that every employee feels valued and can fully participate in these essential workplace events. Tune in to learn how to make every meal matter and fuel success at work for all. Key Takeaways ✨ ADA Coverage: Understand how the Americans with Disabilities Act (ADA) applies not just to physical disabilities, but also dietary restrictions, allergies, and lifestyle choices. It's more than just accessibility but also about creating an inclusive environment within the workplace for all dietary needs. 💼 Employer Obligations: Employers must provide reasonable accommodations for employees with dietary restrictions or allergies, and it's essential for employees to feel comfortable disclosing their needs. Cultivating a welcoming environment and a community spirit within the workplace is crucial to removing barriers to employment, including those related to food and beverage events. 🌟 Proactive Communication: Open communication and proactive handling regarding dietary needs are key. Employees are not required to disclose their need for accommodation until they know they will need one, but proactive communication with employers allows for better planning and understanding of individual needs. Main Topics •Introduction to National Disability Employment Awareness Month Explanation of JAN's services and partnerships, including consultation on rights and responsibilities under ADA. Understanding the Americans with Disabilities Act (ADA) Accommodating Employees with Dietary Needs Understanding "Undue Burden" and "Undue Hardship" Fostering an Inclusive and Welcoming Workplace Environment Suggestions for Employers and Organizers Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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222: Craft Beverage Dispensers: How they Help Drive Efficiency & Sustainability 48:32

2 years yang lalu48:32

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In this episode, Tracy sat down with Rishabh Kewalramani, co-founder of Backbar Solutions, to explore the innovative world of craft beverage dispensers. Together, they dove into the future beverage trends, focusing on the shift towards fresh and healthy ingredients. Rishabh shared insights on the potential to customize drinks with probiotics and caffeine, all while promoting sustainability and inclusivity. The conversation also delved into the technological advancements in creating cocktails, highlighting the benefits of automation in improving efficiency and reducing labor. From high-volume nightclubs in Miami to the transformative impact on restaurants and hotels, Rishabh shared his expertise in revolutionizing the beverage industry. Join us as we uncover the intersection of technology, sustainability, and delicious drinks in this exciting episode. This episode isn't about selling a product; it's about exploring the evolving needs of our industry. KEY TAKEAWAYS The future of beverages is all about customization and functional benefits, with a shift towards fresh and healthy ingredients. Rishabh's innovative technology aims to automate cocktail creation, helping businesses improve efficiency, reduce labor shortages, and maintain high-quality drink service. Craft beverage dispensers drive efficiency and reduce labor, but they also promote sustainability by minimizing waste and offering custom, high-quality drinks to meet diverse consumer preferences. MAIN TOPICS Trends in Beverages Desire for functional benefits beyond taste Shift towards fresh and healthy ingredients Customization of drinks with probiotics, caffeine, and fresh ingredients Importance of Sustainability and Inclusivity Promoting profitable minimization for reduced environmental footprint Advocacy for culturally reflective beverage menus - Inclusive beverage experiences Technology in Beverage Service Embracing technology for decision-making - Flexibility and options for automated or manual service - Built-in redundancies and real-time performance metrics Impact of Technology on Different Roles Bartenders and servers experience less fatigue and parallelized work Managers benefit from automated inventory reports and real-time performance metrics Owners focus on staff effectiveness, wait times, and bottom-line profits - Guest feedback on drink taste Impact on precise and consistent recipe execution Automation of Cocktail Creation Technology to automate the creation of cocktails in hospitality settings Addressing labor shortages and turnover Implementation in different restaurant models Efficiency and Profit-Driving Menu Expansion Potential for high-quality coffee and profit-driving menu expansions Cost of leasing the technology Focus on safety, sustainability, and allergen management Customizable options for preparing drinks Customized Beverage Menus Use of customized beverage menus in hotels Emphasizing flexibility and low entry barriers Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

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221: From Celiac Diagnosis to Gourmet Excellence: Chef Sarah Thompson 43:08

2 years yang lalu43:08

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To close out Food Safety Awareness Month, Tracy had the privilege of sitting down with the culinary sensation, Executive Chef Sarah Thompson, from Casa Playa at the Wynn Hotel in Las Vegas. Chef Sarah, renowned for her exceptional Mexican cuisine, brings a truly unique perspective to both the dining table and the kitchen. In this episode, she graciously shares her culinary journey and her unwavering commitment to creating dining experiences that are not only delicious but also safe, sustainable, and inclusive— all while managing her own celiac disease. Chef Sarah's culinary prowess adds an extraordinary twist to the world of gourmet cuisine as she crafts exquisite dishes within her entirely gluten-free kitchen. With a remarkable career that boasts prestigious stints at Michelin-starred restaurants such as Marea, Wylie Dufresne's Alder, and Elio, Chef Thompson is undoubtedly a maestro in the culinary world. From the challenges of managing her celiac disease diagnosis to the art of curating exceptional dishes while accommodating diverse dietary needs, Chef Thompson's dedication to her craft is truly inspiring. Join us in this episode as we delve into the intriguing intersection of flavor and food safety. Discover the rich diversity of Mexican and Southeast Asian cuisine as we explore the secrets behind creating unforgettable dining experiences. At Casa Playa, Chef Sarah pays homage to the vibrant flavors of coastal Mexican cuisine with mouthwatering dishes meticulously crafted with a robust masa program and the freshest seasonal ingredients. 🌮 Key Takeaways from the Episode: 🌮 Chef Thompson emphasizes the naturally gluten-free nature of Mexican cuisine, offering valuable insights into the use of corn and flour in tortillas and how regional differences influence the cuisine. Sustainability is at the forefront of Casa Playa's culinary approach, with a strong focus on seasonality, local sourcing, and understanding the challenges of balancing menu pricing with quality, especially in a casino setting. With a predominantly gluten-free kitchen, Chef Thompson and her team at Casa Playa are dedicated to accommodating various dietary needs and ensuring a safe, inclusive, and exceptional dining experience for all guests. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com…

Eating at a Meeting

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220: Powerful Story of Belinda Vaca: A Mother's Fight for Food Allergy Awareness 56:17

2 years yang lalu56:17

56:17

Starting September 1st, 2023, Texas set a new standard for food safety with the Sergio Lopez Food Allergy Awareness Act. 🌮🙌 In this powerful episode of Eating at a Meeting, we hear from Belinda Vaca, a passionate advocate for food allergy awareness and safety. Belinda shares her deeply personal journey, from the heartbreaking loss of her son to a severe allergic reaction, to her unwavering commitment to promoting legislation for food allergy awareness. Through her compelling story, she sheds light on the challenges faced in passing crucial laws, the significance of food allergy posters in restaurants, and the impact of allergies on individuals and families. Join Tracy as she dives into Belinda's inspiring advocacy work, the legislative process, and the profound importance of raising awareness about food allergies in both local and federal contexts. This episode is a stirring reminder of the need for greater understanding and support for those affected by food allergies. Key Takeaways: Importance of Food Allergy Awareness: Belinda's story sheds light on the critical need for heightened awareness of food allergies in the restaurant industry and society at large, emphasizing the significant impact it has on individuals and families. Advocacy and Legislative Action: Belinda's relentless pursuit of legislative change, notably her successful effort to pass a law requiring food allergy awareness posters in Texas restaurants, serves as a powerful example of advocacy in action and the impact it can have. Non-Partisan Approach: Belinda's emphasis on the non-political nature of food allergy awareness and her commitment to spreading awareness and pushing for legislation beyond her local area demonstrate the importance of a non-partisan approach to enacting change. Primary Topics Belinda Vaca's Advocacy for Food Allergy Awareness and Legislation Challenges and Successes in Passing Food Allergy Legislation Legislative Process and Advocacy Efforts Impact of Food Allergies on Individuals and Families Efforts to Raise Awareness and Implement Food Allergy Laws Physical and Personal Challenges Faced by Belinda Future Plans and Expansion of Advocacy Efforts Join the Eating at a Meeting Community…

Eating at a Meeting

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219: Safe and Satisfying: A Deep Dive into Food Safety & Allergen Management 47:31

2 years yang lalu47:31

47:31

Eating at a Meeting

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218: How to Use F&B at Events to Build Stronger Community 42:38

2 years yang lalu42:38

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