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, hi...
Dec 26, 2023•49 min•Ep. 222
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,...
Dec 19, 2023•43 min•Ep. 221
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 l...
Dec 12, 2023•56 min•Ep. 220
Food safety and allergen management are not just buzzwords – they're paramount for the success and well-being of your food service establishment, events, and attendees. As event planners, caterers, and hospitality professionals, ensuring that your guests enjoy meals without fear of allergens or foodborne illnesses is not just a responsibility; it's a competitive advantage. On this episode, I welcome Betsy Craig, Founder of MenuTrinfo, a company dedicated to ensuring safe food service by providin...
Dec 05, 2023•48 min•Ep. 219
In this episode of Eating at a Meeting Podcast LIVE Tracy chats with Liz Lathan, CMP and Nicole Osibodu, XOXO the dynamic co-founders of The Community Factory. With a mission to infuse more community into their events and help marketers forge meaningful connections, Liz and Nicole have a unique perspective on the role of food and beverage (F&B) in fostering a sense of togetherness. Food has an extraordinary power to bring people closer, and in this conversation, we will explore how it can be...
Nov 28, 2023•43 min•Ep. 218
In honor of Food Safety Awareness Month, I've gathered a panel of experienced event planners — Joan Eisenstodt, Andrea Lapp, and Jayna Larrea — to share their perspectives on food safety expectations in the event industry. From corporate meetings to association conferences, they've mastered the art of contracting and executing events that prioritize both culinary delight and attendee well-being. In this episode, our guests will offer practical tips, real-life anecdotes, and essential considerati...
Nov 21, 2023•47 min
To close out National Wellness Month in August, Tracy delved deep into the world of sustainable and nutritious eating with Diana Rodgers, a renowned nutritionist, author, and advocate for regenerative agriculture, to explore "The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet." Diana is a leading voice in the movement to reshape our relationship with food and the environment. In this episode, she will shed light on why choosing well-raised meat can be a game...
Nov 14, 2023•43 min•Ep. 216
In the next Eating at a Meeting LIVE, I’m "sitting down" with Will Harris, a fourth-generation farmer, and custodian of White Oak Pastures in Southwest Georgia. We are going to explore the world of regenerative agriculture as Will shares the farm’s transformative journey from conventional to sustainable practices. Since Will has successfully implemented these changes, he has been recognized all over the world as a leader in humane animal husbandry and environmental sustainability. He will help u...
Nov 07, 2023•50 min•Ep. 215
From recently being appointed as a member of the James Beard Foundation and the US State Department's American Culinary Corps to helping curate the first-ever plant-based White House State Dinner, Chef Nina Curtis is using the universal language of food by showcasing the vibrant flavors and health-conscious values of plant-based/vegan cooking. In this episode of Eating at a Meeting LIVE, Chef Nina will share how she does and will use her expertise as a chef to "act as a citizen diplomat, traveli...
Oct 31, 2023•57 min•Ep. 214
In an era defined by unprecedented challenges, our industry is undergoing a remarkable transformation, with a renewed focus on attendee well-being. As we shape the future of meetings, adapting and innovating is crucial, ensuring safety without compromising engagement. I am thrilled to have award-winning event producer Suzanne_ Morrell, MBA, SEPC founder of Creating Environments | STM Enterprises, LLC and the D.C. Event Food Waste Coalition on the show to discuss how putting health, safety, and w...
Oct 24, 2023•46 min•Ep. 213
As August kicks off, we have the fantastic opportunity to celebrate National Wellness Month, a time dedicated to prioritizing self-care, mental and physical health, and overall well-being. 🌿💪 The job of an #EventProf has been named one of the top five most stressful jobs. It is a fast-paced job in a fast-paced world, so it's easy to get caught up in the hustle and bustle of our daily lives, checklists, client meetings, and vendor emails, often neglecting our well-being. But remember, a healthy...
Oct 17, 2023•31 min•Ep. 212
Join me for a special episode of the #EatingAtAMeeting podcast! 🎙️ On the 33rd anniversary of the Americans with Disabilities Act (ADA), I am thrilled to have Attorney Laurel Francoeur as my guest. 🎉 She will highlight a crucial topic affecting many event organizers, food service providers, and attendees - "Ensuring Equal Access: How ADA Law Applies to Food and Beverage at Events." In this episode, Laurel Francoeur, a renowned expert in disability law, will delve into the intricacies of the Am...
Oct 10, 2023•46 min•Ep. 211
In this episode of Eating at a Meeting LIVE, Mark Cooper, CEO, IACC, shares the fascinating findings of IACC’s highly anticipated report, "The Meeting Room of the Future." Drawing on the perspectives of 275 meeting planners worldwide, this research examines the evolving role of hotels and venues in shaping conferences, meetings, and events for the next three years and beyond. Discover the latest physical attributes, food and beverage trends, technology, and social impact and how they will transf...
Oct 03, 2023•32 min•Ep. 210
As we reflect on the significance of Canada Day (Canada), Independence Day (US), Bastille Day (France), and Fiestas Patrias (Peru) this month, I wanted to share with you my thoughts on how freedom and independence intertwine with ensuring safe, sustainable, and inclusive food and beverage experiences.
Sep 26, 2023•26 min•Ep. 209
A few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events. When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀 Join Aurora and Tracy on the next episode of #EatingAtAMeeting to learn what items are "Prolifically ...
Sep 19, 2023•1 hr 4 min•Ep. 208
I've been onsite working two events over the last two weeks. Let's talk about what I've seen and learned. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Sep 12, 2023•16 min•Ep. 207
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 func...
Sep 05, 2023•49 min•Ep. 206
Today is the last day of Food Allergy Awareness Month, so I'm bringing a Board Certified Pediatric and Adult Allergist to #EatingAtAMeeting so we can all learn more about food allergies, preventative strategies, and possible treatment. With more than 10 years of experience managing allergic conditions, Dr. Nana Mireku is the founder and CEO of AllergenIQ, a virtual allergy care clinic that improves access to allergy care, and in private practice at Texas Allergy MD. Her mission and passion are t...
Aug 29, 2023•30 min•Ep. 205
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...
Aug 22, 2023•45 min•Ep. 204
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 anap...
Aug 15, 2023•55 min•Ep. 203
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 t...
Aug 08, 2023•50 min•Ep. 202
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 t...
Aug 01, 2023•54 min•Ep. 201
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 • Gr...
Jul 25, 2023•1 hr 19 min•Ep. 200
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 ...
Jul 18, 2023•44 min•Ep. 199
Managing event food and beverage (F&B) today is influenced by the supply chain, staffing, exponentially rising costs, and increased focus on environmental, social, and governance (ESG ) guidelines. The struggle is real. 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 meetin...
Jul 11, 2023•58 min•Ep. 198
Back in January Delta Airlines announced it was refreshing and enhancing its onboard F&B menu options for the new year to include premium wines, creative cocktails, espresso, plant-based, gluten-free, and locally and seasonally sourced options. “Your onboard meal or beverage should be no different than your go-to restaurant at home, and that’s why we’re constantly reinventing our onboard service at Delta – we always want to surprise and delight our customers with seasonal and fresh menu opti...
Jul 04, 2023•49 min•Ep. 197
This week on Eating at a Meeting LIVE I'm chatting Simon McMahon, Director of Operations for Wyboston Lakes in the United Kingdom to talk about how the resort is addressing food waste and food and beverage inclusion on site. The resort's People's Pantry and composting system, are just two of the programs in practice that support its food waste reduction plan — ensuring no food waste goes off-site — and the long-term and comprehensive sustainability policy that recently won the miaList's prestigi...
Jun 27, 2023•57 min•Ep. 196
How do YOU define value when eating at a restaurant or attending an event that includes food and beverage? Food and beverage companies have tended to over-serve guests, allowing for take-home food not consumed while dining. With the pandemic cooking up pent-up demand for travel and experiences, is that a value? Alex Susskind, Professor of Food and Beverage Management, the Director of the Cornell Institute of Food and Beverage Management, and serving as Associate Dean for Academic Affairs at the ...
Jun 20, 2023•58 min•Ep. 195
What started as the Women's International Beer Summit in 2020 to connect female homebrewers to other homebrewers during the pandemic is now the certified 501©3 The Women's Craft Fermentation Alliance (WCFA). The organization, co-founded by Melissa McCann and Michele Wonder, is "dedicated to enabling, empowering, and encouraging women, non-binary folks, and those that have been othered in all facets of the craft fermentation space." Join Tracy, Melissa, and Michele for the last installment of the...
Jun 13, 2023•1 hr 4 min•Ep. 194
Lindsey Ofcacek, alongside Chef Edward Lee, started The LEE Initiative in Louisville, KY, in 2018 when they saw how the #MeToo movement was bringing to light what women in the restaurant and food and beverage industry were experiencing. An acronym for Let’s Empower Employment, The LEE Initiative is focused on offering innovative and impactful solutions and programs when they see a need for a more diverse, compassionate, sustainable, and equitable restaurant industry. Since 2018, the organization...
Jun 06, 2023•44 min•Ep. 193
