Episodes

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...

Caesars Entertainment Las Vegas

Swimming champion, author & competitive performance expert Deborah Gardne

Corporate Well-Being Consultant Liz Cohen

Cocktail Guru Jonathan Pogash

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...

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...

Michael Frolichstein

Chef Asata Reid MPH, MS Ed

Erica Dermer - Celiac Beast

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 bridges food safety training, front-of-house and back-of-house teamwork, and proactive communication with guests to ensure everyone with dietary restrictions can dine safely and joyfully. The episode explores the impact of ongoing allergen education, practical training strategies, and the importance of early and detailed attendee communication for seamless event execution. For chefs, planners, and anyone tasked with feeding groups, this is an essential listen on how creating an inclusive and safe dining environment is not just good practice—it’s also great for business.

Ruchi Gupta - Food Allergy Awareness Month

Allergy Awareness and Celiac Disease Awareness Month

Chef Dominic Teague of One Aldwych Hotel

Chef Francois Agenbach

Margaret Clegg, author of MI Gluten Free Gal

Earth Day: Chance Thompson of VIRIDESCENT

Laura Lee Cascada - Campaigns Director for the Better Food Foundation

Mark Cooper & Felicia Trujillo

Virginia Willis, chef, James Beard Award-winning Cookbook Author

April 8 is Global Meetings Industry Day which celebrates, educates and advocates for the value of hosting meetings.

Jim Spellos joins Tracy on the Eating at a Meeting Podcast

Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa

Tanya Gurrieri, founder of Salthouse Catering in Charleston