Afleveringen
-
This Black History Month, I sit down with my friend Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina.
Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation.
In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an eventâitâs an immersive experience that celebrates culture and connectionâand what it takes to build a brand that blends luxury with legacy.
As a Black woman in pastry, Tie has carved her own path in an industry that hasnât always made space for chefs like her. Now, sheâs not just making room at the tableâsheâs setting it with elegance and intention.
-
This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clearâfood and beverage are never just about whatâs on the plate. Theyâre about safety, inclusion, transparency, and creating experiences where everyone feels valued.
For this milestone episode, Iâm bringing back some of the most insightful and impactful guests to unpack the biggest lessons weâve learned about making food and beverages safer, more accessible, and more sustainable.
Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into:
â The biggest event F&B challenges we still need to fix
â Why transparency in ingredients, labeling, and service matters more than ever
â What event planners and venues must do to create safer dining experiences
â How food allergies, accessibility, and ADA compliance are evolving
â Whatâs next for the future of food and beverageAfter 300 conversations, what have we learned? And where do we go from here?
If youâre an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.
-
Zijn er afleveringen die ontbreken?
-
Taylor Swiftâs Eras Tour wasnât just a cultural phenomenonâit was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself.
This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights.
Sam will share:
đš How Sodexo Live! brought Taylorâs vision to life with mocktails at the final tour stops
đš Creative ways to use themed drinks to enhance the attendee experience
đš Tips for balancing inclusivity, innovation, and style in your event menus
đš Why mocktails are a key ingredient for modern event successWhether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees.
đ§ Tune in to discover how Sodexo Live! turned Taylorâs finale into a beverage experience worth rememberingâand how you can do the same for your events!
-
Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.
Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000.
If youâre curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Donât miss Chef Sufiâs expert insights!
-
Food safety isnât just about whatâs on the plateâitâs about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.
Francineâs expertise spans the globe, with projects from Peru to Dubai. Sheâs worked with household names like Target, Marriott, and McDonaldâs. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of âWho Watches the Kitchen,â has made it her mission to champion food safety in every corner of the industry.
With norovirus outbreaks on the rise, especially during the busy event season, itâs a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone wonât cut it, so proper food safety protocols and cleaning measures are essential.
In this episode, weâll discuss:
How norovirus spreads and why itâs so persistent.
⤠Practical strategies for venues and planners to reduce riskâfrom the kitchen to the buffet line.
⤠The key questions you need to ask your catering and venue partners to ensure safe practices.
⤠Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing.
Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought.
đ˛ Donât miss this essential episode! Share your questions and insights in the comments. Letâs tackle this together! -
Unity at the table is more than gathering people; itâs about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isnât just an idealâitâs a responsibility and it requires action.
In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024âlike the importance of thoughtful inclusion and the courage to address tough conversationsâand bring them to life in 2025. Stories like Dominique Brownâs tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity.
Letâs talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table.
Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.
-
The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE â the first episode of 2025 â Iâm sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. đąđš
⤠Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, itâs clear this trend is here to stay.
⤠Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagersâperfect for those embracing Dry January.
⤠Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices.
⤠Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront.
What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options.
January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired optionsânot just this month but all year long.
Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Letâs start 2025 with fresh ideas for food and beverage! -
David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.
-
Iâm thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of âEating While Black: Food Shaming and Race in America,â to the podcast! đ¤đ˝ď¸
Food is so much more than whatâs on our platesâitâs identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities.
Weâll explore critical questions like:
⤠How does food serve as a thread for cultural identity and survival in Black communities?
⤠What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events?
⤠How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases?
For those who host, plan or attend meetings and eventsâthis conversation is for YOU. Letâs talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, weâll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces.
Donât miss this powerful conversation about food, equity, and creating spaces where everyone feels valued. -
Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees.
I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didnât stopâbuffet tables were set too high for her to comfortably reach.
These moments are not uncommon, but theyâre entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events.
Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. đĄ
Letâs change the narrative on accessibilityâbecause every guest matters, and every meal matters. -
How are workplaces adapting to meet the needs of the "food allergy generation"?
In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplacesâupholding human rights and ensuring everyone feels empowered to participate fully.
Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiencesâincluding those of her sonâshares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment.
Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every mealâand every personâmatters.
-
Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milkâand that most bottles donât disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk.
This week, I'm discussing transparency in alcohol labeling with Eva Greenthal, Senior Policy Scientist at the Center for Science in the Public Interest (CSPI). Eva has been leading the charge to ensure that whatâs in your glass is as clear as whatâs on your plate.
Eva will explain why mandatory allergen and ingredient labels on alcoholic beverages are long overdue. Weâll also examine how the lack of transparency impacts food-allergic individuals, unpack the proposed regulations from the Alcohol and Tobacco Tax and Trade Bureau (TTB), and explore how these changes could reshape how we drink and shop for alcohol.
If youâve ever questioned whatâs really in your glassâor how we can create safer and more inclusive dining experiencesâthis is an episode you wonât want to miss. Together, letâs raise awareness and raise the bar for transparency! -
Tracy talks with Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, diving into the game-changing Food Donation Improvement Act (FDIA).
Many of us as planners hear âwe canât donate the foodâ or âweâll be suedâ from venues, but this new legislation signed into law in January 2023 breaks down those barriers by providing crucial protections, empowering event planners, hotels, and venues to safely reduce food waste.
Emily will share insights on navigating food donations, understanding liability protections, and implementing sustainable practices in events. From real-life examples of successful donation programs to her expertise on food waste policy, this episode is a must-listen for anyone looking to make their events more responsible and inclusive. đĽ
đ˝ At a recent food waste reduction conference, Emilyâs team served two days of meals entirely from surplus food, celebrating its origins on menu cards. Sheâs passionate about sustainable and inclusive practices, aligning her work with UN Sustainable Development Goals 2 (Zero Hunger) and 12 (Responsible Consumption & Production).
Tune in to learn how the FDIA opens doors for hotels, conference centers, and meeting planners to reduce waste and increase food access.
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! đ
-
What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences.
From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chefs available to answer questions, these insights highlight the critical steps that can make a difference. Whether itâs the reassurance of detailed communication or the comfort of knowing every precaution has been taken, these perspectives offer practical guidance for fostering inclusivity and reducing anxiety at the table.
Explore how thoughtful planning and communication can transform meals into safe and welcoming experiences for everyone. Every guest matters. Every meal matters.
-
Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive dayâor leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness.
We discuss how event planners could provide safe, sustainable, and inclusive food choices, ensuring everyone could eat safelyâwithout having to "sit out" due to dietary restrictions. Jessie also explains how her facility had shifted from using traditional, processed fats in patient nutrition to more natural, whole-food-based optionsâoffering valuable insights for anyone looking to improve their food offerings.
For those curious about how whole foods and thoughtful menus could boost attendee wellness and energy, that episode was a must-listen. Jessie also shared her perspective on whether breakfast truly was the most important meal of the day and how making the right food choices could elevate an eventâs impact. Together, we explored how the meals served might have been doing more harm than goodâand what could be done to fix it.
-
On this weekâs Eating at a Meeting Live, Iâm sit down with Ali Cox, the Founder & CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem to explore how event professionals on both sides of the table â planners and food service teams â can bridge the gap between farm and table.
As a fifth-generation farmer, Ali combines her deep-rooted understanding of farming with cutting-edge marketing strategies to help brands tell the story behind their ingredients.
Ali will share her insights on the importance of regenerative agriculture, how to reduce food loss and waste, and why telling the story of where our food comes from matters now more than ever. With a focus on transparency and sustainability, Ali will discuss how event professionals can bring a new level of intentionality to food and beverage, offering guests more meaningful and impactful dining experiences.
Whether you're working behind the scenes in food service or planning the menus, this conversation will reshape how we think about F&B at events. Letâs connect farms to tables, one meaningful meal at a time. đ
Youâll walk away with fresh ideas and a new perspective on creating intentional, impactful F&B experiences.
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! đ
-
At IMEX America 2024, Tracy hit the show floor and stopped random event prosâsome she knew, some she didnâtâto ask: Whatâs your best tip for managing food and beverage at events? Their answers? Pure gold!
From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.
You'll also hear about:
đ Ensuring everyoneâfrom guests to crewâis well-fed and appreciated.
đ The power of detailed communication with chefs and venues.
đ Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether youâre looking for practical advice or fresh ideas, youâll find plenty to fuel your creativity (and your menu planning).
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! đ
-
At IMEX America 2024, Tracy hit the show floor and stopped random event prosâsome she knew, some she didnâtâto ask: Whatâs your best tip for managing food and beverage at events? Their answers? Pure gold!
From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.
You'll also hear about:
đ Ensuring everyoneâfrom guests to crewâis well-fed and appreciated.
đ The power of detailed communication with chefs and venues.
đ Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether youâre looking for practical advice or fresh ideas, youâll find plenty to fuel your creativity (and your menu planning).
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! đ
-
đ Join me as I take an elevator ride with Devon Pasha, an expert in event planning and inclusivity! đď¸
Devon and I delve deep into the pivotal role of offering diverse food options at events rather than simply replacing items.
We discuss how to craft inclusive menus that cater to everyoneâs needs, from ensuring dietary restrictions are respectably met to enhancing customer experience and loyalty. đĽđ° Devon shares intriguing real-life stories, like a hotel that brilliantly accommodated guests with allergies, resulting in boosted satisfaction and occupancy rates.
We also touch on the logistical and financial aspects of event planning, highlighting the necessity of early conversations with attendees and advocating for contracts that secure value for money. Get ready to explore profitable inclusivity, the art of negotiating in the food and beverage industry, and Devon's passion for creating welcoming environments at events. đ˝ď¸đź
đĄ Tune in to discover how inclusivity isnât just a moral imperative but a strategic advantage in event planning. â¤ď¸
#StaySafe #EatWell Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! đ
-
In this episode, I sit down with David Allison, founder of the Value Graphics Project and author, to delve into a revolutionary approach to food and beverage at events. David's extensive research, using a global dataset from one million surveys, debunks traditional demographics, highlighting shared human values instead.
⨠We discuss how understanding attendees' values like health, well-being, and social standing can transform event planning. For instance, at high-status events, prioritizing luxuries like aged champagne aligns perfectly with social standing values. đž Furthermore, Davidâs innovative "valuegraphics" method replaces outdated demographics, using AI and social media to uncover attendees' core motivations.
From his personal stories, like baking bread for others, to my childhood dream of being a crossing guard, we explore how our values shape our lives and decisions. đ¸ We also emphasize the challenge of diverse dietary needs at events and propose solutions, like personalized minibar stockings, that enhance attendee experiences.
Discover Davidâs insights on creating meaningful, value-driven events, his collaboration with Google Xi on a "belonging playbook," and the humorous anecdotes like organizing an introvertâs parade. đ
Tune in for a thought-provoking conversation on aligning event strategies with core human values to foster genuine connections and inclusive environments.
- Laat meer zien
