What does it Take? A Deep Dive into Inclusive Food & Beverage Experiences

At a PCMA EduCon in Detroit, I ran into my friend Zoe Moore, CEO and Strategic Disruptor at Grow with Zomo. When I saw her, she said, "We have lots to discuss."

As a passionate advocate for EDI in hospitality, events, and tourism, Zoe brings a wealth of experience and a powerful voice to the table. However, she is learning that there is still much work to do when it comes to the dining table. "You have been in my head when trying to plan inclusive menus for the events I've been working on," she said.

Join Zoe and me this week on Eating at a Meeting LIVE as we discuss essential topics shaping the future of inclusive event food and beverage experiences:

🍽️ The disconnect between front-of-house and back-of-house staff and the crucial need for training and communication regarding ingredients, food restrictions, preferences, and proper labeling.

📋 Where is inclusion considered in the food and beverage BEO process?

🤔 Whose owns responsibility for creating an inclusive dining experience — sales, operations, kitchen, front-of-house, eaters?

 I'm excited to talk with Zoe and get her perspective on how event professionals on both sides of the kitchen door can operationalize EDI.

 In the spirit of July's focus on independence and freedom in dining experiences, I'm thrilled to discuss these critical issues with Zoe and gain her perspective on how event professionals on both sides of the kitchen door can operationalize EDI. Let's spark change together and make every meal matter!

✨ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com