Technology Episodes

If you’ve ever walked into an event, glanced around the buffet, and wondered if there’s anything you can safely eat—or whether you’ll have to duck out for a snack instead—this episode serves up real solutions. Tracy Stuckrath gets the inside scoop from Katie Rennegarbe and Emily Thibodeau of Maritz on how technology is revolutionizing dietary inclusion at events while keeping guests engaged and safe. From Maritz’s new event menu app to real-time coordination with culinary teams, discover practical ways to prevent attendee frustration, cut food waste, and ensure everyone feels seen.

You’re managing a busy restaurant, hotel, or event. A customer’s life might depend on what’s put in front of them—are your menus, staff, and processes truly allergy-safe? Hear how technology, practical training, and proactive communication can turn food allergy risk into a seamless dining experience.Shandee Chernow has taken her knowledge and personal experience with life-threatening food allergies to create a business that is revolutionizing dining for allergy sufferers and restaurant owners. As founder and CEO of CertiStar, Shandee shares her story, including a traumatic reaction, explains the anxiety and frustration that come with eating out with a life-threatening food allergy, and how technology can help both restaurant owners and food allergic guests feel safer in the dining experience. They discuss the challenges of static menus, the hidden risks in ingredient sourcing, and why offering genuine choices—not “boring chicken”—matters.With actionable tips on cross-contamina…