Episodes
86: Inclusive: The New Exclusive in Food Service
Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark
85: How to Host a Virtual Cocktail & Tasting Event
Cocktail and tasting events are important aspects of many events. Now that we've been virtual for a year, what are the best practices for doing them online with attendees from all over the world? How can we ensure those who don't drink alcohol or have...
84: Don Ross, VP Operations for Caesars Entertainment Las Vegas Region
Caesars Entertainment Las Vegas
83: How Choosing to Go Vegan Changed Her
Swimming champion, author & competitive performance expert Deborah Gardne
82: Mindful Eating - Is it Possible at an Event?
Corporate Well-Being Consultant Liz Cohen
81: Crafting Inclusive Beverage Experiences
Cocktail Guru Jonathan Pogash
80: Negotiating Food & Beverage for Events
Claire Gould has been planning culinary events for major companies such as Delta Airlines, IBM, Coca Cola, and Kimberly Clark, helping meeting hosts decide what guests are going to eat, as well as gives advice on food and beverage choices negotiations...
79: Tracy Reviews a Catered Event
Tracy recently attended a conference in person. Listen to her talk about two food and beverage functions she attended. How accessible they were. Labeling, Consistency of presentation and accessibility. Check out the thrive! meetings & events blog...
76: A GF Girl Trying to Survive in a World Full of Wheat
Erica Dermer - Celiac Beast
75: Taking Food Allergies Seriously as One Team
In this episode, Tracy dives deep with Chef Keith Norman, food safety manager and assistant executive chef at South Point Casino, Las Vegas. Together, they explore the critical need for serious, team-centered approaches to food allergies and celiac disease in hospitality. Chef Keith shares how he b…
74: Food Allergies - A Doctor's Perspective for Food Allergy Awarenes…
Ruchi Gupta - Food Allergy Awareness Month
73: May is Food Allergy Awareness and Celiac Disease Awareness Month
Allergy Awareness and Celiac Disease Awareness Month
72: Providing Peace of Mind with a Gluten and Dairy-free Menu
Chef Dominic Teague of One Aldwych Hotel
71: Taking a Holisitic View of Event Food and Beverage
Chef Francois Agenbach
70: What Food Safety Means for Those with Celiac Disease
Margaret Clegg, author of MI Gluten Free Gal
69: Creating Earthy-Friendly Eating Experiences
Earth Day: Chance Thompson of VIRIDESCENT
68: Encouraging Healthier, More Inclusive Food Choices with Laura Lee…
Laura Lee Cascada - Campaigns Director for the Better Food Foundation
67: Food & Beverage Trends for 2021
Mark Cooper & Felicia Trujillo
66: Sustainable Seafood
Virginia Willis, chef, James Beard Award-winning Cookbook Author
65: Focus on What you CAN CONTROL with Event Food & Beverage and Atte…
April 8 is Global Meetings Industry Day which celebrates, educates and advocates for the value of hosting meetings.
64: How Whole Food Plant-based Diets & Fighting Hunger Helped Save Ji…
Jim Spellos joins Tracy on the Eating at a Meeting Podcast
63: Sharing a Rich Tribal History Through Food
Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa