Eating at a Meeting

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

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

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

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

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

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

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

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