Eating at a Meeting

The 2022 edition of the FDA Food Code was released by the U.S. Food and Drug Administration (FDA) in December, and it brought significant changes that offer opportunities for the food-allergic community. These changes include: ✓ Addition of sesame as a major food allergen, reflecting the FASTER Act of 2021 that named it the 9th major food allergen. ✓ Mandatory identification of major food allergens on the labeling of "unpackaged" food served at restaurants, cafeterias, stadiums, and catered functions. ✓ Requirement for bulk foods available for consumer self-dispensing to be labeled for the top nine allergens. Join me for a special episode of #EatingAtAMeeting LIVE, where Jen Jobrack, Founder and principal of Food Allergy Pros, and I will discuss the impact, opportunities, and limitations of the Code for diners and food service companies. #FoodCode #FAAW2023 #FoodAllergies #Catering #FoodService #FoodSafety #FoodInclusion Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Two years ago, The Inn Berlin reopened with a fresh, modern look and a new innkeeper/chef whose attention to detail with culinary likes and dislikes is garnering five-star reviews from guests. Innkeeper/chef Maya Tomasello understands the challenges of eating out and traveling when you have a medically-necessary dietary need. She has celiac disease. Having been "glutened" at restaurants before, with debilitating repercussions that affected her quality of life for months, when she and her husband agreed to operate the bed and breakfast on Maryland's Eastern Shore, they decided to make it a dedicated gluten-free eatery and inn. With reviews such as "Great lodging and even better food!" and "An Absolute Gem...the food is absolutely incredible...we had no idea that it was all gluten-free!," the Inn's menu, which also includes locally-sourced eggs and produce, has become an attraction itself. Meet Maya on the next episode of Eating at a Meeting LIVE when Tracy talks to her about how lack of understanding, training, and compassion creates negative experiences for celiac diners, her favorite thing to make, and how she is creating different delicious selections daily that keep her guests coming back for more. #CeliacDisease #CeliacDiseaseAwarenessMonth #BedAndBreakfasts #Catering #HotelsAndResorts #FoodInclusion #EatingAtAMeeting Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Chef Martha Morgan is a speaker, writer, content creator, host, and CEO. What comes before all of those roles — and I must say through those roles — is her passion for serving people delicious food. Her culinary point of view is everyone deserves delicious food no matter their diet limitations, so no one feels they lack anything. Her first job, at age 16, was cooking in restaurants, and she's been cooking professionally for over 28 years. In 2003, after witnessing her youngest child's first anaphylactic reaction at nine months, she became a "reluctant" food allergy chef. Six years later, in her 40s, Martha herself was diagnosed with Celiac Disease and food allergies. As a specialty diet and food allergy chef at Allergy Dragon, Martha specializes in slaying the misconceptions about feeding guests with dietary needs by providing cooking guidance in the kitchen for chefs and people with dietary restrictions. Join Tracy and Martha for #EatingAtAMeeting LIVE to talk about techniques and tips for feeding guests safely, what is an Allery Dragon and where she sees herself and the market in the next five years. #FAAW2023 #FoodAllergies #CeliacDisease #AllergyDragon #Allergy_Dragon #AllergyDragonSlair #ChefMarthaMorgan Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interactive tools they need to reach their ideal clients. She and I will discuss the growing demand for inclusive menus and the importance of accommodating food allergies and dietary restrictions in today's market. Margaret will share how education on safe, sustainable, and inclusive F&B experiences can make you a better catering salesperson to generate increased sales, repeat business, and positive reviews. Join us to hear an example of a situation early in her career that led Margaret to change her thinking and sales approach with her clients. Whether you're new to the catering industry or looking to grow your business, this episode will provide valuable insights and practical tips for catering to special dietary needs and maximizing your sales. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interactive tools they need to reach their ideal clients. She and I will discuss the growing demand for inclusive menus and the importance of accommodating food allergies and dietary restrictions in today's market. Margaret will share how education on safe, sustainable, and inclusive F&B experiences can make you a better catering salesperson to generate increased sales, repeat business, and positive reviews. Join us to hear an example of a situation early in her career that led Margaret to change her thinking and sales approach with her clients. Whether you're new to the catering industry or looking to grow your business, this episode will provide valuable insights and practical tips for catering to special dietary needs and maximizing your sales. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Join me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests. In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and beverage in creating safe, sustainable, and inclusive dining experiences for all. When I asked them to provide three words that embody what they think, here are the words I received: Over ordering • Education • Impact • Unity •  Inclusivity • Community • Growing • Manageable • Necessary • Be flexible now • Communication • Compassion • Consideration • Hopeful • Powerful • Near Miss Reporting • Awareness • Collaboration • Innovation • Frustrating • Non-compliant • Precedent-setting • Progress • Education • Food Connects People • Wait and see • Lack of consideration • Hopeful • Frustrated • Relevant • Must do more • Resistance • Alcohol-centric • Culture • Change labeling laws • Protracted compliance • Creates Uncertainty • Disappointing • Uninviting • Tenuous • Evolving toward inclusion • Chaoti • Unstable • Exciting • Consistency • Work in progress Don't miss what I promise to be an inspiring and informative podcast episode as these advocates, eaters, drinkers, CEOs, founders, manufacturers, chefs, event planners, directors of sustainability, consultants, and environmental strategists delve into the future of event dining and celebrate 200 episodes of "Eating at a Meeting." Caroline Benjamin MSOFHT, Dave Bloom, Elise Buellesbach, Molly Crouch , Doreen Cumberford, Nina Curtis, Cate Faulkner, Valda Ford, MPH, MS, RN, Jen Gilhoi, Kayla King, Alan Kleinfeld, Heather Landex ⓥ, Courtney Lohmann, CMP, Erin Malawer, Sarah Matheson, Karla Ortiz, Rachael Riggs, Jennifer Squeglia

Having just planned a multi-day event where 80% of her attendees had dietary restrictions, award-winning entrepreneur and sales coach, Shannon DeSouza shares her challenges with planning the menus. Using her sales experience as well as this recent personal experience, Shannon will share strategies on how she thinks caterers and other food service providers can help their clients provide safe, inclusive and delish dining experiences. Join the conversation to kick-off Food Allergy Awareness Month AND Celiac Disease Awareness month to learn how challenging it can be to plan event menus while also learning strategies to make it easier. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

  In the next episode of Eating at a Meeting LIVE I'm talking with Natalie Fulton of Tourism New Zealand and sustainability and social impact thought leader Courtney Lohmann, CMP, to dive deep into the struggles, wins, and ideas #EventProfs are experiencing when planning meetings and incentive events around the world. Join us as we will look at how we can best feed our participants in this new world by finding balance through their food and beverage selection, tackling sustainability when planning F&B, utilizing ingredients multiple times throughout a program, and using disposable coffee cups. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com