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@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
• Certified event professional, strategic meetings manager & health coach
• One of 15 million+ Americanswith food allergies
• Studied at Institute of Integrative Nutrition
• Founded Thrive! in 2010
• Not a doctor, nutritionist or lawyer
Tracy StuckrathCSEP, CMM, CHC, CFPM
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Understanding various dietary needs
Offering healthy meal options for attendees.
Saving money when ordering F&B.
Establishing better communication with F&B partners when planning events.
Essential Learning Components
u
v
w
x
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
our common ground,
~James Beard
“Food is
a universal experience.”
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
1.8 MillionMeetings225 Million
People$54.5 BillionFood & Beverage
food functions 23,1904,931 eventsday
$149.3 million$6,439114 people
each
ReceptionSnacksDinner
AM Break
PM B
reak
Banquets
Lunch
BreakfastF&B
staf
f mea
ls
Green Rooms
meals
entrée
main course
salad
soup
dessert hors
d’œ
uvre
s cocktails
brunchPotluck cooking demos
chef stations
catering VIP amenitiesseated&
served
entremet
Supper
buffet
plat
ed
seated
served Coffee breakteam building
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
Food Allergy
Potentially !!!!!Immune System
Response
LIFE-THREATENING
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
Food Allergy
Potentially !!!!!Immune System
Response
LIFE-THREATENING
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
“Chronic disease is a
foodborne illness. We ate our
way into this mess, and we
must eat our way out.” Dr. Mark Hyman
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Use of Alcohol}
Chronic Disease
7:10deaths / year
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014 @tstuckrath @thrivemeetingsMPI Northern California: Menu ImpossibleFebruary 19, 2014
SugarAddictive,
destructive substance
142 pounds
Inflammation “Diabesity”A little creates
desire for more 57 different
names for sugar
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
Celiac Disease
Genetic autoimmune disease
1:133
Malabsorption
Avoid Gluten
No cure
Oatmeal?
Wheat | Rye | Barley
@tstuckrath @thrivemeetingsMPI Philadelphia
1:3 Americans
Manage blood sugar
Low salt, fat & sugar
High in fiber
What, when & how much
Epidemic of 21st Century
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
World’s population lives in countries
where being overweight
or obesity kills more people
than malnutrition
65%
“We are at a time when it is unprecedentedly
to be a !
Adam Shprintzen, The Vegetarian Crusade
livingeasy
vegetarian.”
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Vegetarian
No Beef Pork
Poultry Fish
Shellfish
“Food is an
important part of my
and the way I
Arlene Mathes-Scharf, kashrut.com
religionlive my life.”
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Judaism Kosher x Kosher finned fish only Kosher Not with
meat
Buddhism x x some P P
Hinduism x x Restricted/Avoided ? x
Islam Halal x Halal x x
Rastafarianism x x no fish over 12” x
Seventh Day Adventist x x x ?
Sikhin some sects
Halal or Kosher x
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Protestants Few Restrictions
Roman Catholicism
Restricted on certain days
Eastern Orthodox
Restrictions
Restrictions
Jainism x x x x x x
Mormonism x
Baha’i some are vegetarians x
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
JANUARY Chinese New Year (Confucian/Taoist/Buddhist) !!FEBRUARY Ash Wednesday (Christian) Lent (Christian) !!APRIL Good Friday (Christian) Easter (Christian) Shavuot (Jewish) Passover (Jewish) !!JUNE/JULY Ramadan (Islamic) !JULY/AUGUST Eid al-Fitr (Islamic) Krishna Janmashtami (Hindu) !
SEPTEMBER/OCTOBER Sukkot (Jewish) Rosh Hashanah (Jewish) !!OCTOBER Navratri (Hindu) Shemini (Jewish) Yom Kippur (Jewish) Simchat Torah (Jewish) Eid al-Adha (Islamic) !!NOVEMBER Diwali (Hindu/Buddhist/Sikhism/Jainism) Thanksgiving !!DECEMBER Hanukkah (Jewish) Christmas (Christian)
Seeing, hearing, walking
Eating learning, interacting with others, breathing
Bodily functions immune,
digestive, bowel, brain, respiratory,
cardiovascular systems
Food Allergen Labeling• FALCPA of 2004
• Requirement for all packaged foods
• Colorings, flavors and additives
Most Common Food Allergens
Food Allergieswhat you need to know
Tree nutsPeanuts Fish Shellfish
MilkEggs Wheat Soy
Millions of people have food allergies thatcan range from mild to life-threatening.
If a guest has an allergic reaction, call 911 and notify management.
When a guest informs you that someone in theirparty has a food allergy, follow the four R's below:Refer the food allergy concern to the department manager, or person in charge.
Review the food allergy with the customer and check ingredient labels.
Remember to check the preparation procedure for potential cross-contact.
Respond to the customer and inform them of your findings.
Cooking oils, splatter, and steam from cooking foods.
© 2009 The Food Allergy & Anaphylaxis Network
Always let the guest make their own informed decision.
Sources of Cross-Contact:
Any food equipment used for the processing of allergy-free foods mustbe thoroughly cleaned and sanitized prior to use.
All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls, pots, food pans, sheet pans, preparation surfaces.
Allergen-containing foods touching or coming into contact with allergy-free foods (i.e. a nut-containing muffin touching a nut-free muffin).
Fryers and grills.Wash hands and change gloves after handling potential food allergens.
State & National Laws
• ServSafe® Allergen Training • FARE • Food Allergy Awareness Act • Massachusetts, St. Paul,
New York • Training, posters, menus
.15!
.25!Host would not be able
to meet need
EmbarrassedAsking is impolite
Unsure how to tell
Perceived lack of empathy to
their need
Don’t want to
be a burden Low
Expectations of Products &
Services
@tstuckrath @thrivemeetingsMPI Philadelphia @tstuckrath @thrivemeetings
• Contracts • Invitations • Registration Sites • Site Visits • Action Stations • Bars • Green Rooms • Place Cards • Apps
Consider
MPI Philadelphia
@tstuckrath @thrivemeetingsMPI Philadelphia
Consider• SOPs • Menus • Back of House • Front of House • Set-up • Staffing • Communication • Sundries
@tstuckrath @thrivemeetingsMPI Philadelphia
June 2, 2014
Once guests feel safe & satisfied with their eating experience,
they become a loyal & repeat customers.
80%New Revenue?
• Repeat customers
• More referrals
• Increased spending
• Professionalism
• Improve liking
• Gain trust
• Fine-tune customer service
• Budget Savings
• Less Waste
Benefits ofGood Service
@tstuckrath @thrivemeetingsMPI PhiladelphiaJune 2, 2014
Tracy Stuckrath [email protected]
404-242-0530 www.thrivemeetings.com