Food Fight—MPI St. Louis

FOOD
FIGHT!Winning the Battle of Special Meal Requests

@tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 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

@tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014
Elc #1
Participate|Understand|Comprehend|Learn
NFirst
Course:

Honeyed-‐apple
spring
le5uce
bundle
with
Arugula

walnut
pesto,
fresh
fruit
stuﬀed
strawberry,
citrus

dressing

Second
Course:

Pecan
dusted
chicken
breast,
summer
squash

“succotash,
sweet
potato
puree,
roasted
spiced

sweet
potato,
broccolini,
chicken
jus
reducEon

!
Dessert

Dark
chocolate
cup
with
seasonal
berries
and

sabayon
sauce
N
V
V
Vg
Vg

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

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

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

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

7:10Chronic Disease

25.8 millionDiabetes

35%/17%Obesity

15 millionFood Allergy

1:133Celiac Disease

27 millionVegetarian & Vegan

36%Religious

1.8 MillionMeetings

1.8 MillionMeetings
225 MillionPeople
$54.5 BillionFood & Beverage
food functions 23,1904,931 eventsday
$149.3 million
$6,439114 people
each

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

Food Allergy
Potentially
!
!
!
!
!
Immune System
Response
LIFE-
THREATENING

“Chronic disease is a
foodborne illness. We ate our
way into this mess, and we
must eat our way out.”
Dr. Mark Hyman

• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Use of Alcohol
}
Chronic Disease
7:10deaths/year

@tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 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

Celiac Disease
Genetic autoimmune disease
1:133
Malabsorption
Avoid Gluten
No cure
Oatmeal?
Wheat | Rye | Barley

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

World’s population lives in countries
where being overweight
or obesity kills more people
than malnutrition
65%

Vegetarian
No
Beef
Pork
Poultry
Fish
Shellfish

Vegan

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

Arlene  
Mathes-Scharf
Kashrut.com
“Food is an
important
!
part
of my religionand the way I
live my
life.”

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

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

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)

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

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

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

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

.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

• Invitations
• Registration Sites
• Site Visits
• Action Stations
• Bars
• Green Rooms
• Place Cards
• Apps
Consider

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

• Contracts
• Invitations
• Registration Sites
• Site Visits
• Action Stations
• Bars
• Green Rooms
• Place Cards
• Apps
Consider

Consider
• SOPs
• Menus
• Back of House
• Front of House
• Set-up
• Staffing
• Communication
• Sundries

%
50Do not return to events
Do not attend events

$125,000
Missed Revenue?
Five-day conference

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

• Bringing back customers
• More referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
Benefits of Good Service

• Gain trust
• New client base
• Fine-tune customer service
• Budget Savings
• Less Waste
Benefits of Good Service

!
Tracy Stuckrath
tracy@thrivemeetings.com
404-242-0530
www.thrivemeetings.com
www.facebook.com/thrivemeetingsevents
www.linkedin.com/tracystuckrath
CSEP, CMM, CHC, CFPM

Food Fight—MPI St. Louis

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