234 episodes

Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.

The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:

● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.

Eating at a Meeting Tracy Stuckrath, CFPM, CMM, CSEP, CHC

    • Health & Fitness

Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.

The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:

● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.

    Boost Attendee Satisfaction with Vegan and Non-Alcoholic Menu Upgrades

    Boost Attendee Satisfaction with Vegan and Non-Alcoholic Menu Upgrades

    This episode of Eating at a Meeting was recorded at the beginning of 2024 to celebrate of Dry January and Veganuary and share they are important dietary trends to understand and embrace for the month and throughout the year.
    I discuss the significance of offering nonalcoholic beverages and vegan and plant-based options at events and meetings and share insights, statistics, and practical tips for meeting professionals and hoteliers to ensure that attendees have a wide range of inclusive options when it comes to food and beverage choices.
    The immense growth in the nonalcoholic beverages market and the increasing demand for mocktails and zero proof drinks offer a slew of opportunites for meeting professionals to prioritize offering these options at their events. I shed light on the importance of providing clear labeling for vegan and vegetarian options on event menus, and the value of embracing a plant-forward approach to catering and event planning. 
    Throughout the episode, I share personal experiences and anecdotes, offering a relatable and informative outlook on creating a more welcoming and inclusive environment at events. And, I provide a sneak peek into the upcoming episodes, which will feature guest experts discussing the ins and outs of veganism and how to integrate vegan options seamlessly into event menus.
     While the episode was recorded at the beginning of the New Year, we need to embrace the spirit of Dry January and Veganuary throughout the year by prioritizing the diverse dietary preferences of our attendees and ensuring that they have ample choices to indulge in at our events and meetings.
    Stay tuned for more enriching episodes filled with expert insights, practical advice, and engaging discussions to enhance your approach to event planning and catering.

    • 22 min
    Ensuring Privacy: What You to Know About Health Data Privacy Laws & Events

    Ensuring Privacy: What You to Know About Health Data Privacy Laws & Events

    In this episode of Eating at a Meeting, I’m sitting down with Martiz’s Jill Blood, VP, Deputy General Counsel, and Privacy Officer. We'll be delving into the game-changing My Health My Data Act recently enacted in Washington State and its impact on the meetings industry. 
    Jill says that attendee information such as food allergies and ADA requirements will be considered protected information under this new law, and others like it being enacted across the country. Remember, these live episodes aren’t just a broadcast; they are a chance for YOU to be part of the conversation! 
    Learn what Jill suggests, how we ask, and what attendees must do during registration to ensure confidentiality. Save the date, set a reminder, and be prepared to join us in real-time. Your questions and input are not just welcome; they're essential! Let's make this a dynamic discussion that shapes the future of inclusive and privacy-aware F&B events. Your virtual seat at the table awaits! 🌐
    🎙🍽 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

    • 53 min
    Unlocking Success: A Look Back on Lessons Learned at PCMA Canada East CIC

    Unlocking Success: A Look Back on Lessons Learned at PCMA Canada East CIC

    In this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference. 
    They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation:
    1️⃣ Accessibility is crucial: Accessibility should be a top priority and not an afterthought when planning events. From site visits to discussing dietary requirements with event venues and chefs, transparency and forethought can ensure that everyone's needs are met.
    2️⃣ Embrace technology: Using QR codes and event apps can revolutionize how we provide information about food choices to attendees. QR codes can eliminate the need for printing physical menus, allowing for real-time updates and easy access to allergy-friendly options.
    3️⃣ Sustainable choices matter: Consider incorporating locally sourced ingredients, reducing food waste, and giving back to the community by donating excess food to homeless shelters. We can create safe, sustainable, and inclusive experiences by thinking critically about food and beverage choices.
    A huge thank you to Nathalie, Heather, and Erica for sharing their insights and expertise. You can listen to this thought-provoking episode on my podcast, "Eating at a Meeting," which is available NOW on Youtube and later on Apple Podcasts, Spotify, and all major podcast platforms.
    Don't forget to stay tuned for our next episode, where we'll be diving into contract law and the management of dietary data. As always, thank you for your support, and I hope everyone had happy Thanksgiving! 🦃
    Join the Eating at a Meeting Community
    Connect with Tracy at tracy@thrivemeetings.com

    • 43 min
    Unveiling Insights from FICP Annual Conference with Chef Mikey Termini

    Unveiling Insights from FICP Annual Conference with Chef Mikey Termini

    I've been at the Financial & Insurance Conference Professionals (FICP) Annual Conference at the JW Marriott Marco Island Beach Resort the last three days with some amazing food and beverage experiences.
     For today's Eating at a Meeting Podcast episode, I've grabbed Executive Sous Chef Mikey Termini from the kitchen to walk through what it takes to feed 700 meeting professionals for three and half days.
    We will recap the highlights and culinary revelations from the recent FICP Annual Conference to unravel the flavors, trends, and experiences that made this conference a gastronomic spectacle.
    From the Opening Evening Event: Sunset Soiree to the Seaside Coastal Reception and the Enchanted Everglades finale, discover how F&B professionals are navigating service standards, expectations, and the evolving landscape of culinary experiences.
     Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

    • 46 min
    Savoring Savings: How to Navigate Rising Event F&B costs

    Savoring Savings: How to Navigate Rising Event F&B costs

    In October 2023 at IMEX, Jaclyn Bernstein, John McKinnon, Stephanie Krzywanski and Tracy presented this session for planners on how we help our clients save money on food and beverage for events.

    With food prices on the rise, we all need to learn the art of cost-effective event food and beverage planning without compromising on flavor, quality or quantity. Dive deep into the challenges posed by escalating food prices and explore ingenious strategies to ensure your events continue to delight attendees' taste buds while keeping your budget in check.

    Listen in as Jaclyn, president & partner of Empire Force Events – A Hosts Global Member , and Tracy share some of the things we discussed during the educational session.

    We give you actionable insights, best practices, and appetizing ideas to unravel the mysteries behind ever-fluctuating food prices and gain valuable insights on predicting and managing cost variations.

    Connect with Tracy:
    facebook.com/groups/EatingataMeeting
    thrivemeetings.com

    • 50 min
    F&B Menus as National Diabetes Awareness Kicks Off

    F&B Menus as National Diabetes Awareness Kicks Off

    November is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from. 
     Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 13 min

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