If there’s one thing we can count on when planning menus, it’s the tastes and trends of attendees are continually evolving. From demands for locally sourced and healthier vegetarian to special meals for food allergic attendees and vegans, gone are the days of planning a banquet menu that you only have to ask, “Chicken, fish or beef?” Gluten-free, allergy-friendly, macrobiotic and sustainable are all on the plate. But how do you meet the needs of all your guests while not breaking the bank? The session will be one part lecture and one part educational game in which teams participate in a trivia game to test their knowledge and learnings. Learning Objectives: • Understand different dietary needs: food allergies, medical conditions, personal preference, religious practices • The legalities behind meeting the needs • How to meet these needs while managing costs

1. FOOD
FIGHT!Winning the Battle of Special Meal Requests

2. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
• Certified event professional,
strategic meetings manager & health coach
• One of 15 million+
Americans
with food allergies
• Studied at Institute of
Integrative Nutrition
• Founded Thrive! in 2010
• Not a doctor, nutritionist or lawyer
Tracy StuckrathCSEP, CMM, CHC, CFPM

4. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Understanding various dietary needs
Offering healthy meal options for attendees.
Saving money when ordering F&B.
Establishing better communication with F&B
partners when planning events.
Essential Learning Components
u
v
w
x

5. A
Food Allergies1
2 Medical Condition
3 Lifestyle Preference
4 Religious Practices

6. @tstuckrath @thrivemeetingsMPI Philadelphia
our common
ground,
~James Beard
“Food is
a universal
experience.”

7. “Foodis the only thing
you're going to buy that
becomes
you.”Carlo Petrini

8. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
7:10Chronic Disease

9. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
25.8 millionDiabetes

10. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
35%/17%Obesity

11. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
15 millionFood Allergy

12. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
1:133Celiac Disease

13. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
27 millionVegetarian & Vegan

14. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
36%Religious

15. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
1.8 MillionMeetings

16. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
1.8 MillionMeetings
225 MillionPeople
$54.5 BillionFood & Beverage
food functions 23,1904,931 eventsday
$149.3 million
$6,439114 people
each

17. ReceptionSnacks
Dinner
AM Break
PMBreak
Banquets
Lunch
BreakfastF&B
staffmeals
Green Rooms
meals
entrée
main
course
salad
soup
dessert
horsd’œuvres
cocktails
brunch
Potluck
cooking demos
chef
stations
catering
VIP amenities
seated
&served
entremet
Supper
buffet
plated
seated
served
Coffee breakteam building

18. @tstuckrath @thrivemeetingsMPI Philadelphia
Food Allergy
Potentially
!
!
!
!
!
Immune System
Response
LIFE-
THREATENING

19. @tstuckrath @thrivemeetingsMPI Philadelphia
Food Allergy
Potentially
!
!
!
!
!
Immune System
Response
LIFE-
THREATENING

21. 8
150+
120
90

22. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
“Chronic disease is a
foodborne illness. We ate our
way into this mess, and we
must eat our way out.”
Dr. Mark Hyman

23. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Use of Alcohol
}
Chronic Disease
7:10deaths/year

24. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014 @tstuckrath @thrivemeetingsMPI Northern California: Menu ImpossibleFebruary 19, 2014
Sugar
Addictive,
destructive
substance
142
pounds
Inflammation “Diabesity”
A little
creates
desire for
more
57 different
names for sugar

25. @tstuckrath @thrivemeetingsMPI Philadelphia
Celiac Disease
Genetic autoimmune disease
1:133
Malabsorption
Avoid Gluten
No cure
Oatmeal?
Wheat | Rye | Barley

26. @tstuckrath @thrivemeetingsMPI Philadelphia
1:3 Americans
Manage blood sugar
Low salt, fat & sugar
High in fiber
What, when & how much
Epidemic of
21st
Century

27. @tstuckrath @thrivemeetingsMPI Philadelphia
World’s population lives in countries
where being overweight
or obesity kills more people
than malnutrition
65%

28. “We are
at a time when it
is unprecedentedly
to be a
!
Adam Shprintzen, The Vegetarian Crusade
living
easy
vegetarian.”

29. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Vegetarian
No
Beef
Pork
Poultry
Fish
Shellfish

30. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Vegan

31. Paleo• Processed
foods
• Sugar,candy
• Sweetfruit
• Grains
• Beans
• Dairy
• SeedOils
No

32. “Foodis an
important part
of my
and the way I
Arlene Mathes-Scharf, kashrut.com
religion
live my life.”

33. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Judaism Kosher x Kosher
finned
fish only Kosher
Not with
meat
Buddhism x x some P P
Hinduism x x
Restricted/
Avoided
? x
Islam Halal x Halal x x
Rastafarianism x x
no fish
over 12” x
Seventh Day
Adventist
x x x ?
Sikh
in some sects
Halal or Kosher x

34. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Protestants Few Restrictions
Roman
Catholicism
Restricted on certain days
Eastern
Orthodox
Restriction
s
Restriction
s
Jainism x x x x x x
Mormonism x
Baha’i some are vegetarians x

35. @tstuckrath @thrivemeetingsMPI Philadelphia
JANUARY
Chinese New Year
(Confucian/Taoist/Buddhist)
!
!
FEBRUARY
Ash Wednesday
(Christian)
Lent (Christian)
!
!
APRIL
Good Friday (Christian)
Easter (Christian)
Shavuot (Jewish)
Passover (Jewish)
!
!
JUNE/JULY
Ramadan (Islamic)
!
JULY/AUGUST
Eid al-Fitr (Islamic)
Krishna Janmashtami
(Hindu)
!
SEPTEMBER/
OCTOBER
Sukkot (Jewish)
Rosh Hashanah (Jewish)
!
!
OCTOBER
Navratri (Hindu)
Shemini (Jewish)
Yom Kippur (Jewish)
Simchat Torah (Jewish)
Eid al-Adha (Islamic)
!
!
NOVEMBER
Diwali (Hindu/Buddhist/
Sikhism/Jainism)
Thanksgiving
!
!
DECEMBER
Hanukkah (Jewish)
Christmas (Christian)

36. Seeing, hearing,walking
Eatinglearning, interacting with
others, breathing
Bodily
functionsimmune,
digestive, bowel,
brain, respiratory,
cardiovascular systems

37. Food Allergen
Labeling
• FALCPA of 2004
• Requirement for all packaged foods
• Colorings, flavors and additives

38. Gluten-free
Labeling
• Passed
• <20 ppm
• FDA vs. USDA

39. Most Common Food Allergens
Food Allergies
what you need to know
Tree nutsPeanuts Fish Shellfish
MilkEggs Wheat Soy
Millions of people have food allergies that
can range from mild to life-threatening.
If a guest has an allergic reaction,
call 911 and notify management.
When a guest informs you that someone in their
party has a food allergy, follow the four R's below:
Refer the food allergy concern to the department manager, or person in charge.
Review the food allergy with the customer and check ingredient labels.
Remember to check the preparation procedure for potential cross-contact.
Respond to the customer and inform them of your findings.
Cooking oils, splatter, and steam from cooking foods.
© 2009 The Food Allergy & Anaphylaxis Network
Always let the guest make their own informed decision.
Sources of Cross-Contact:
Any food equipment used for the processing of allergy-free foods must
be thoroughly cleaned and sanitized prior to use.
All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls,
pots, food pans, sheet pans, preparation surfaces.
Allergen-containing foods touching or coming into contact with allergy-free foods
(i.e. a nut-containing muffin touching a nut-free muffin).
Fryers and grills.
Wash hands and change gloves after handling potential food allergens.
State &
National
Laws
• ServSafe® Allergen Training
• FARE
• Food Allergy Awareness Act
• Massachusetts, St. Paul,
New York
• Training, posters, menus

40. .15!
.25!
Host would
not be able
to meet
need
Embarrassed
Asking is impolite
Unsure how to tell
Perceived lack
of empathy to
their need
Don’t
want to
be a
burden
Low
Expectations
of Products &
Services

41. @tstuckrath @thrivemeetingsMPI Philadelphia @tstuckrath @thrivemeetings
• Contracts
• Invitations
• Registration Sites
• Site Visits
• Action Stations
• Bars
• Green Rooms
• Place Cards
• Apps
Consider
MPI Philadelphia

43. Eggs
Milk/Dairy
Soy
Wheat
Shellfish
Fish
Tree Nuts
Peanuts
Other _______________

44. @tstuckrath @thrivemeetingsMPI Philadelphia
Consider
• SOPs
• Menus
• Back of House
• Front of House
• Set-up
• Staffing
• Communication
• Sundries

45. %
50Do not return to events
Do not attend events

46. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
$125,000
Missed Revenue?
Five-day conference

47. @tstuckrath @thrivemeetingsMPI Philadelphia
Once guests feel safe & satisfied
with their eating experience,
they become a loyal & repeat
customers.
80%
New Revenue?

48. • Repeat customers
• More referrals
• Increased spending
• Professionalism
• Improve liking
• Gain trust
• Fine-tune customer
service
• Budget Savings
• Less Waste
Benefits of
Good Service

49. @tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Tracy Stuckrath
tracy@thrivemeetings.com
404-242-0530
www.thrivemeetings.com