Eating at a Meeting

🥂 Attention hashtag#MeetingProfs, hashtag#Caterers, and hashtag#FoodService Experts: Let's Elevate Your Events with Non-Alcoholic Drinks! 🍹 I'm thrilled to invite you to the next episode of Eating at a Meeting Podcast LIVE! to learn how to elevate your events with non-alcoholic beverages. 🎙️ Join me for a compelling conversation with Cate Faulkner and Jen Gilhoi of Zero Proof Collective to celebrate Dry January and discuss "7 Compelling Reasons to Serve Elevated Non-Alcoholic Drinks at Your Next Event." Cate, Jen, and I have carefully curated a discussion that promises to revolutionize the way we approach event planning and catering to create an inclusive experience at the bar. It can also help hashtag#EventProfs make their F&B minimum and hashtag#HotelsAndResorts increase revenues at the bar. Together, we'll unveil the secrets to crafting extraordinary non-alcoholic beverages that will captivate our clients and guests. Here's why this episode is a must-listen for us: ➜ Inclusivity — yes, we need this at the bar ➜ Creativity — zero-proof cocktails that rival their alcoholic counterparts ➜ Wellness Focus — rising demand for health-conscious drink choices ➜ Event Excellence — leave a lasting impression on attendees ➜ Revenue/Spend — NA beverages can and do increase spending and revenue If you're as passionate as I am about taking our events to the next level, this conversation will be your secret weapon. It's time to level up our event experiences and lead the way in our industry.

In this episode of Eating at a Meeting we explore the world of plant-based cuisine with the remarkable Char Nolan, a fervent advocate and chef renowned for her delicious and healthful plant-based creations. Char's rich background, including a degree in public health from Temple University and certifications in plant-based nutrition, has fueled her mission to promote healthy, sustainable living. 🍽️ Discover how hashtag#MeetingProfs and hashtag#Chefs can effortlessly integrate plant-based options into their menus, ensuring guests feel valued and accommodated. Char will share her journey from a marketing professional at Whole Foods to a plant-based devotee inspired by the transformative power of a diet rich in greens and whole foods. 🍃 Char's collaboration with the Charlie Cart Project brings culinary education to communities, emphasizing the importance of nutritious, plant-based meals. Get inspired by her personal story of health and renewal, her Italian culinary heritage, and her commitment to teaching and outreach in remote areas like Honduras. 🌱 Embrace the spirit of Veganuary with Char's expert guidance and motivational stories. Whether you're considering a plant-based diet for the first time or looking to enrich your vegan journey, this episode will provide valuable insights and encouragement for embracing a compassionate, healthful lifestyle. 🌟 This episode goes beyond recipes; we will explore food, values, health, and the planet. Char practices "full food utilization" to minimize food waste, advocating for smaller portions and conscientious food choices. Discover the power of making conscious choices with Char's insights and stories. 📆 Mark your calendars and tune in for a nourishing conversation filled with insights, stories, and practical tips. Let's explore Veganuary together!

Tracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!.  Together, we're unleashing the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar. 🌐 What to Anticipate: 👉 Flavorful Forecasts: We will unravel the biggest culinary trends set to captivate taste buds in 2024. From innovative dishes to unique flavor profiles, get ready for a feast of fresh ideas!  👉 Sustainability in Sips and Bites: Discover how the industry is leaning towards eco-conscious practices, ensuring your events not only taste good but also contribute to a greener future. 👉 Inclusivity on the Menu: Explore the art of crafting menus that cater to diverse dietary needs, creating events where everyone feels valued and included.  👉 Pro Tips from the Pros: Gain exclusive behind-the-scenes insights from seasoned professionals at the forefront of the catering world. Learn the tricks of the trade to make your events stand out.  🎧 Don't miss "The Biggest F&B Trends For 2024 Every EventProf Must Be Ready For" on Eating at a Meeting. Subscribe now and be the first to savor the future of event catering! 🚀👩‍🍳🎊 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Indulge your ears and sweet tooth in this extra-special episode of "Eating at a Meeting" with your host Tracy Stuckrath! 🍪✨ I sit down with two incredible guests, Chef Sera Cuni of Feed-Well Fridges and Chef Kristin McCarthy of Les Dames d'Escoffier - North Carolina Chapter (Did I mention I'm a Dame too?). Get ready for a heartwarming conversation that goes beyond the cookie jar. What we will cover in this Episode: 🍬 Unveiling the Secrets: Discover the inspiration behind the Les Dames NC Holiday Cookie Sale and the delicious art of creating sweet masterpieces. 🌍 Feed-Well Mission: Sera Cuni spills the beans on Feed-Well Fridges and how every cookie crumb contributes to fighting food insecurity and commercial food waste.  🤝 Dames Unite: Kristin McCarthy shares the passion and dedication Les Dames bring to the table, creating a community that goes beyond the culinary delights. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

This episode of Eating at a Meeting was recorded at the beginning of 2024 to celebrate of Dry January and Veganuary and share they are important dietary trends to understand and embrace for the month and throughout the year. I discuss the significance of offering nonalcoholic beverages and vegan and plant-based options at events and meetings and share insights, statistics, and practical tips for meeting professionals and hoteliers to ensure that attendees have a wide range of inclusive options when it comes to food and beverage choices. The immense growth in the nonalcoholic beverages market and the increasing demand for mocktails and zero proof drinks offer a slew of opportunites for meeting professionals to prioritize offering these options at their events. I shed light on the importance of providing clear labeling for vegan and vegetarian options on event menus, and the value of embracing a plant-forward approach to catering and event planning.  Throughout the episode, I share personal experiences and anecdotes, offering a relatable and informative outlook on creating a more welcoming and inclusive environment at events. And, I provide a sneak peek into the upcoming episodes, which will feature guest experts discussing the ins and outs of veganism and how to integrate vegan options seamlessly into event menus.  While the episode was recorded at the beginning of the New Year, we need to embrace the spirit of Dry January and Veganuary throughout the year by prioritizing the diverse dietary preferences of our attendees and ensuring that they have ample choices to indulge in at our events and meetings. Stay tuned for more enriching episodes filled with expert insights, practical advice, and engaging discussions to enhance your approach to event planning and catering.

In this episode of Eating at a Meeting, I’m sitting down with Martiz’s Jill Blood, VP, Deputy General Counsel, and Privacy Officer. We'll be delving into the game-changing My Health My Data Act recently enacted in Washington State and its impact on the meetings industry.  Jill says that attendee information such as food allergies and ADA requirements will be considered protected information under this new law, and others like it being enacted across the country. Remember, these live episodes aren’t just a broadcast; they are a chance for YOU to be part of the conversation!  Learn what Jill suggests, how we ask, and what attendees must do during registration to ensure confidentiality. Save the date, set a reminder, and be prepared to join us in real-time. Your questions and input are not just welcome; they're essential! Let's make this a dynamic discussion that shapes the future of inclusive and privacy-aware F&B events. Your virtual seat at the table awaits! 🌐 🎙🍽 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference.  They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation: 1️⃣ Accessibility is crucial: Accessibility should be a top priority and not an afterthought when planning events. From site visits to discussing dietary requirements with event venues and chefs, transparency and forethought can ensure that everyone's needs are met. 2️⃣ Embrace technology: Using QR codes and event apps can revolutionize how we provide information about food choices to attendees. QR codes can eliminate the need for printing physical menus, allowing for real-time updates and easy access to allergy-friendly options. 3️⃣ Sustainable choices matter: Consider incorporating locally sourced ingredients, reducing food waste, and giving back to the community by donating excess food to homeless shelters. We can create safe, sustainable, and inclusive experiences by thinking critically about food and beverage choices. A huge thank you to Nathalie, Heather, and Erica for sharing their insights and expertise. You can listen to this thought-provoking episode on my podcast, "Eating at a Meeting," which is available NOW on Youtube and later on Apple Podcasts, Spotify, and all major podcast platforms. Don't forget to stay tuned for our next episode, where we'll be diving into contract law and the management of dietary data. As always, thank you for your support, and I hope everyone had happy Thanksgiving! 🦃 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

I've been at the Financial & Insurance Conference Professionals (FICP) Annual Conference at the JW Marriott Marco Island Beach Resort the last three days with some amazing food and beverage experiences.  For today's Eating at a Meeting Podcast episode, I've grabbed Executive Sous Chef Mikey Termini from the kitchen to walk through what it takes to feed 700 meeting professionals for three and half days. We will recap the highlights and culinary revelations from the recent FICP Annual Conference to unravel the flavors, trends, and experiences that made this conference a gastronomic spectacle. From the Opening Evening Event: Sunset Soiree to the Seaside Coastal Reception and the Enchanted Everglades finale, discover how F&B professionals are navigating service standards, expectations, and the evolving landscape of culinary experiences.  Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

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