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Gluten Free
Food Allergies
RAW
Organic LocalVEGAN
Vegetarian
PescitarianH
alal
Kos
her
Tree Nuts
Celiac
Corn Clean EatingMacrobiotic
PaleoRave
Buddhism
Crohn’s
Menu Labeling
Food Safety
AD
A
FALC
PA
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Understanding and Planning for Guests with Special Dietary Needs
Guess Who’s Coming to
Dinner?
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Who is making the requests
What are the different dietary needs
Why we need to be concerned about them
Become aware of the how the ADA affects how we develop menus
When & Where we need to take care
How to meet these needs while managing costs
Essential Learning Components
u
v
w
x
z
y
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Food: A Fact of LifeEmotional, Physical, Familial, Cultural & Psychological
“Food is the only thing
you're going to buy that
becomes you.” Carlo Petrini
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
15 MillionO
besit
y 27m
25.8M11.2
Food Allergies
7:10⅔1:133Celiac
Diabetes
vegetarianVegan
35%
Chronic Disease
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
food allergiesmedical conditionspersonal preferencesreligious beliefs
Dietary Needs
v
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Food AllergyPotentially Life-threatening Immune System Response
.15
.25
90
170
8150
Peanuts
Tree Nuts• Life-long• #s have tripled
since 1997
• 3.3 Million• Legume • International dishes
• Seldom to allergic to just one type
• Not a legume or a seed
• Coconut
• Extracts
Fish
Shellfish• Salmon, tuna, halibut• Life-long• Fish flesh, gelatin, oil• Flavoring base• Crustacean
• Mollusks• Salad dressing,
worcestershire sauce, stock, bouillabaisse, barbecue sauce
• Legume• Processed
foods
• Asian foods
• Soy Oil
Soy
Wheat• Four proteins • Not Gluten
intolerance• Reactions
mild to severe• Couscous,
soy sauce, pasta, bread crumbs
Milk
Eggs• White & yolk• Hidden • Raw vs. cooked
• Whey & casein• ALL dairy
products• Sheep & goat’s • Manufactured
products• Lactose
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Gluten Sensitivity & Celiac Disease
• Genetic autoimmune disorder
• 1 in 133
• Malabsorption
• Avoid Gluten
• No cure
• Other conditions
WheatRye
BarleyOats
Epid
emic
• 1:3 Americans• Blood sugar• Low in salt, fat
and sugar• High in fiber • What, when
and how much
of 2
1st C
entu
ry
Girl From ParisTumblr
.15
.25
Lacto-ovo VegetarianEggDairy
LactoVegetarianDairy
RawUnprocessedUncooked
RaveWhole fruits, vegetables, grains, nuts
and seeds
PescetarianEggsDairyFish
FlexitarianOccasionally eats meat
VeganNo use or
consumptionof animal products
MacrobioticUnprocessed veganNo sugar or refined oils
Vege
tarian
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Religious-based Diets
Judaism Kosher x Kosher x Kosher Not with meat
Buddhism x x some P P
Hinduism x x Restricted/Avoided
Restricted/Avoided ? x
Islam Halal x Halal x xRastafarianism x x no fish
over 12” x xSeventh Day Adventist x x x ?Sikh
in some sectsHalal or Kosherin some sects
Halal or Kosherin some sects
Halal or Kosher x
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Religious-based Diets
Protestants Few RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew Restrictions
Roman Catholicism
Restricted on certain daysRestricted on certain daysRestricted on certain days
Eastern Orthodox
Restrictions Restrictions
Jainism x x x x x x
Mormonism x
Baha’i some are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarians x
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
The Legalities of F&B
ADA
Food Codes
Gluten-Free
FALCPA
Canadian
x
Limits 1+ major life activities
Seeing, hearing, Eating, learning, interacting with others, breathing
Immune system, digestive, bowel, brain, respiratory,
cardiovascular
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Food Allergen Labeling• US Food Allergen Labeling and Consumer
Protection Act of 2004
• Requires all major food allergens be listed in simple language on all packaged foods
• Includes allergens in colorings, flavors and additives
Glu
ten-
free
Labe
ling
• White House• <20 ppm• FDA vs. USDA• Internationally
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Where, When & How to meet these needs while managing costs
Meeting the Needs
VegetarianVeganGluten-FreeKosherAllergic To:
PP
zy
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Things to ConsiderFryers l Buffets l Prep Areas l Storage l Hot Boxes
Decor l Action Stations l Green Rooms l Bars l MenusInvitations l Amenities l Pre-con l Place Cards
Man
agin
g N
eeds
Caterer &
Hotel
• Ask for more information
• Vendors• Take it seriously• Effort, Ability,
Promises & Delivery• Menu Planning• Use your Talent• Label• Cross Contamination• Communicate
VegetarianVeganGluten-FreeKosherAllergic To:
Other
P
P
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
KnowYour
Product
Alternative Meal Options (Optional) If you would prefer vegetarian or vegan meal options, please select your preference below. If you have other special dietary needs, we ask that you make your own accommodations.
Choose only one: vegetarian vegan
Ask
& A
skA
gain
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
What’s Wrong?Lobster Macaroni & Cheese
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
What’s Wrong?Stuffing
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
What’s Wrong?
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
What’s Wrong?
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
What’s Wrong?Gluten & diary-free buffet
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
What’s
Wrong?
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Banquet Event Order
21 ofPage:BEO #:
Created: 4/7/2013
Crowne Plaza San Diego2270 Hotel Circle North San Diego, CA 92108
Phone: 619-297-1101 - Fax: 619-297-0555
52,251
REVISED Account #
Post As: National Association of Catering Executives (NACE)
Contact:Phone:On-Site:
Address:San Diego, CA
Booked By:Catering Src:
Deposit Rec'd:
619-725-8816
Diana RogerDiana Roger
San Diego ChapterAccount: National Association of Catering Executives (NACE)
Payment Type: Check
Tuesday, April 9, 2013Room: Kona Coast Foyer
Jackie Campbell
Self-Pay $3.00/vehicle
Event Date:
Parking:
The Final Guarantee of the number of guests in attendance must be specified three (3) working days prior to the event. The hotel will charge for the guaranteed number of guests or the actual number of guests in attendance, (whichever is greater).
The Final Guarantee of the number of guests in attendance must be specified three (3) working days prior to the event. The hotel will charge for the guaranteed number of guests or the actual number of guests in attendance, (whichever is greater).
The Final Guarantee of the number of guests in attendance must be specified three (3) working days prior to the event. The hotel will charge for the guaranteed number of guests or the actual number of guests in attendance, (whichever is greater).
The Final Guarantee of the number of guests in attendance must be specified three (3) working days prior to the event. The hotel will charge for the guaranteed number of guests or the actual number of guests in attendance, (whichever is greater).
Date Time Room Function Set-up RentalEXP GTD SET
REC RECP6:30 PM5:30 PM -Apr 9, 2013 Kona Coast Foyer 90DIN RDS8:30 PM6:20 PM -Apr 9, 2013 Kona Coast 90
Foyer Setup
to 6:30 PM5:30 PMEvent: Door Signage
(2) 6' Registration Tables w/4 Chairs & Wastebasket (1) 6' Raffle Table
Scattered Belly Bars
Room Setup
to 8:30 PM6:20 PMEvent: Podium on Riser along East Wall
(72) Rounds of 10 per table Ivory Cloths
Green Napkins Artistic Floral providing Centerpieces
Food Stations ( ) Reserved Rounds
Audio Visual
to 8:30 PM6:20 PMEvent:1 Wired Microphone @$50.00 Each
Microphone A&P
Additional AV TBA
Special Requirements
Schedule:
5:30PM Reception6:20 PM Doors Open
6:40 PM Program7:00 PM Stations8:15 PM Raffles
8:30 PM Adjournment
Menu Selection
Tray Passed Hors d'Oeuvres5:30 PM 6:20 PMtoServe:
Ahi Poke Fig & Gorgonzola Wrapped in Prosciutto
Chicken Samosas, Mango Chutney
Reception Stations7:00 PM 8:15 PMtoServe:
BRAZILIAN CHURRASCARIA STATIONMarinated Grilled Tri-Tip
Citrus Marinated Shrimp**Smoked Sausages
Petite RollsCreamy Horseradish & Ancho Chile Sauce
BAJA STREET TACO STATION
Carne Asada Tacos with Pico De GalloMahi Mahi Tacos with Mexican Lime Crema
Veg. Zucchini, Corn & Poblano Pepper Tacos**Flour & Corn** Tortillas
FRY BAR STATIONPortobello Mushroom Steak Fries
Crispy Green Bean FriesCurry Spiced Sweet Potato Fries**
Specialty Salts Display
GOURMET SALAD STATION (All items with Noted Dietary Reqs)Baby Spinach Salad with Strawberries & Toasted Almonds**
Citrus Herb Vinaigrette** Quinoa Salad with Roasted Vegetables**Spicy Thai Mango & Vegetable Salad**
Artisan Breads
SERVED DESSERT & COFFEE Alternate Individual Strawberry Mango Mousse Cake & Kahlua
Chocolate Mousse Cake Fresh Fruit Dessert**
Brewed Coffee, Tea & Decaf
Use Dinner Plates at Stations
** Marked Items conform to separate Dietary List Submitted - Catering to provide signage at stations.
Wine with Dinner Pending
Food, Beverage, Audio Visual, and Room Rental are all subject to 20% Service Charge and applicable sales tax. A $50.00 Labor Charge will be added to Plated Meal Functions of Less than 20 Guests. A $100.00 Labor Charge will be added to Buffet Meal Functions of Less
than 25 Guests. If any changes to the meeting room set up occurs after the room has been set, a labor fee of $100.00 will be assessed. If a meeting requires excess cleaning, additional fees may apply. For Audio Visual needs; a $50.00 delivery fee may be added to all charges for equipment and services requested for immediate delivery the day of the event. If outside audio visual is used in the hotel and hooked
up to our sound system a $35.00 patch fee will be charged.
Organization Authorized Signature Hotel Representative SignatureDate Date
Seafood
DairyWheat/Gluten
Wheat/GlutenDairy
Dairy
Wheat/Gluten
Wheat/Gluten
DairyWheat/Gluten
Gelatin
Wheat/Gluten
What’s in the marinade? Some sausage have
flour in casings
Are they served in same dish? Is the same fryer
used for floured items?
Are the veggies roasted on same grill as meats/ poultry? Was a gluten-sauce on the meats/poultry?
Vegan/Vegetarian Option?}Vegan/Vegetarian Option?
Were they dipped in egg?
Seafood
DairyWheat/Gluten
Wheat/GlutenDairy
Dairy
Wheat/Gluten
Wheat/Gluten
DairyWheat/Gluten
Gelatin
Wheat/Gluten
What’s in the marinade? Some sausage have
flour in casings
Are they served in same dish? Is the same fryer
used for floured items?
Are the veggies roasted on same grill as meats/ poultry? Was a gluten-sauce on the meats/poultry?
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Increased revenuesExperience levels
Word of mouth
Positive Impact
w
“If you treat the customer how they
should be treated and form personal
connections with them, they’ll want to tell others about it.”
Aaron Magness
Zappos.com
.15
.25Host/event would not be able to meet need
EmbarrassedAsking is impolite
Unsure how/whom to tell
Perceived lack of empathy to
your need
Don’t want to
be a burden
Low Expectations of Products & Services
Do not return to
events
Do notattendevents50%
When asked about eating at events, people with dietary needs:
Once guests feel safe &
satisfied with their
eating experience,
they become a loyal &
repeat customers.80%
Food & service are a reflection of the event, the
property and the chef.
Guests are entitled to the same quality of cuisine while
accommodating their need.
Guests should be provided the same culinary
experience.
Attendees shouldn’t be punished for having a dietary need.
When serving
guests with special dietary needs,
Chefs said:
• 46% of guests
• The law• New
clientele• Customers
come back • Increase
Revenue
“We can never forgetthat we are in the
hospitality business,
and that serving less than nourishing, fresh,
healthy food is no way to be
hospitable.”
Bonni Scepkowski
Stellar Meetings
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
San DiegoSaturday, June 29
NTC Park at Liberty StationSponsored by Sea World Entertainment
500+ Walkers500+ members of SD Food Allergy Support Group
www.foodallergywalk.org
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
Tracy Stuckrath, CSEP, CMM, CHCThrive! Meetings & [email protected]
www.thrivemeetings.comthrivemeetings
thrivemeetingsevents
www.slideshare.net/tstuckrath
Sign up for the
newsletter.
Gluten Free
Food Allergies
RAW
Organic LocalVEGAN
Vegetarian
PescitarianH
alal
Kos
her
Tree Nuts
Celiac
Corn Clean EatingMacrobiotic
PaleoRave
Buddhism
Crohn’s
Menu Labeling
Food Safety
AD
A
FALC
PA