Eating at a Meeting

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

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

Recorded on National Wear Red Day to bring greater attention to heart disease as the leading cause of death for Americans and promote steps we can take to protect our hearts and our attendees. Tracy was joined by the inspiring and amazing Eliz Greene to discuss the profound impact of stress on heart health and the importance of recognizing subtle symptoms of heart problems, especially in women. Eliz shares her deeply personal experience of having a heart attack at 35 years old while being 7 months pregnant with twins. Like my story, it changed the trajectory of her career. Eliz shares the vital significance of understanding and addressing stress as a significant yet often overlooked risk factor for heart disease. We talk about how to managing stress and how to help our event attendees, friends, and family members manage the stress related to dietary restrictions or other health related issues. The stress our attendees or we have when eating at a meeting is real because we have no control over what is served, how the food is prepared, or how servers do not know what they are serving. Eliz emphasizes the importance of respecting and accommodating diverse dietary preferences and allergies in personal and professional settings. Eliz even discusses the fact that #MeetingProfs have one of the top five most stressful jobs and provides valuable insights into how stress impacts heart health and the role of food in managing internal pressure, making it a compelling listen for all those looking to prioritize their heart health in today's fast-paced world. Listen to learn more about the significance of embracing your heart health and making small changes that can lead to significant differences. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

As we bid farewell to hashtag#DryJanuary, I'm thrilled to bring you an exciting chat on the Eating at a Meeting Podcast LIVE with Marcos Salazar 🍺🍷🥃, the co-founder and CEO of the Adult Non-Alcoholic Beverage Association (ANBA) a few days after he co-produced the incredible Mindful Drinking Fest in Washington, DC. Join us as we dive deep into how ANBA is championing mindful drinking and working towards creating a world where non-alcoholic beverages are the norm throughout the year and at every event, not just in January. Our commitment to values like inclusivity, sustainability, and social wellness will be at the forefront as we explore the promising growth opportunities in the non-alcoholic beverage market. But that's not all! Marcos Salazar, in addition to leading ANBA, is also the Co-Founder + CEO of Be Social Change, a community that supports professionals in the social impact sector. We'll gain valuable insights about making a positive impact in the world. So, mark your calendars and stay tuned for an engaging discussion about the future of non-alcoholic beverages and their role in making social gatherings enjoyable for everyone, encouraging social wellness and personal growth. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🥂 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

In October 2023 at IMEX, Jaclyn Bernstein, John McKinnon, Stephanie Krzywanski and Tracy presented this session for planners on how we help our clients save money on food and beverage for events. With food prices on the rise, we all need to learn the art of cost-effective event food and beverage planning without compromising on flavor, quality or quantity. Dive deep into the challenges posed by escalating food prices and explore ingenious strategies to ensure your events continue to delight attendees' taste buds while keeping your budget in check. Listen in as Jaclyn, president & partner of Empire Force Events – A Hosts Global Member , and Tracy share some of the things we discussed during the educational session. We give you actionable insights, best practices, and appetizing ideas to unravel the mysteries behind ever-fluctuating food prices and gain valuable insights on predicting and managing cost variations. Connect with Tracy: facebook.com/groups/EatingataMeeting 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

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 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 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 MAIN TOPICS Trends in Beverages Importance of Sustainability and Inclusivity Technology in Beverage Service Impact of Technology on Different Roles Automation of Cocktail Creation Efficiency and Profit-Driving Menu Expansion Customized Beverage Menus Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com