Eating at a Meeting

In this episode, Tracy sat down with Rishabh Kewalramani, co-founder of Backbar Solutions, to explore the innovative world of craft beverage dispensers. Together, they dove into the future beverage trends, focusing on the shift towards fresh and healthy ingredients. Rishabh shared insights on the potential to customize drinks with probiotics and caffeine, all while promoting sustainability and inclusivity. The conversation also delved into the technological advancements in creating cocktails, highlighting the benefits of automation in improving efficiency and reducing labor. From high-volume nightclubs in Miami to the transformative impact on restaurants and hotels, Rishabh shared his expertise in revolutionizing the beverage industry. Join us as we uncover the intersection of technology, sustainability, and delicious drinks in this exciting episode. This episode isn't about selling a product; it's about exploring the evolving needs of our industry. KEY TAKEAWAYS The future of beverages is all about customization and functional benefits, with a shift towards fresh and healthy ingredients. Rishabh's innovative technology aims to automate cocktail creation, helping businesses improve efficiency, reduce labor shortages, and maintain high-quality drink service. Craft beverage dispensers drive efficiency and reduce labor, but they also promote sustainability by minimizing waste and offering custom, high-quality drinks to meet diverse consumer preferences. MAIN TOPICS Trends in Beverages Desire for functional benefits beyond taste Shift towards fresh and healthy ingredients Customization of drinks with probiotics, caffeine, and fresh ingredients Importance of Sustainability and Inclusivity Promoting profitable minimization for reduced environmental footprint Advocacy for culturally reflective beverage menus - Inclusive beverage experiences Technology in Beverage Service Embracing technology for decision-making - Flexibility and options for automated or manual service - Built-in redundancies and real-time performance metrics Impact of Technology on Different Roles Bartenders and servers experience less fatigue and parallelized work Managers benefit from automated inventory reports and real-time performance metrics Owners focus on staff effectiveness, wait times, and bottom-line profits - Guest feedback on drink taste Impact on precise and consistent recipe execution Automation of Cocktail Creation Technology to automate the creation of cocktails in hospitality settings Addressing labor shortages and turnover Implementation in different restaurant models Efficiency and Profit-Driving Menu Expansion Potential for high-quality coffee and profit-driving menu expansions Cost of leasing the technology Focus on safety, sustainability, and allergen management Customizable options for preparing drinks Customized Beverage Menus Use of customized beverage menus in hotels Emphasizing flexibility and low entry barriers Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

To close out Food Safety Awareness Month, Tracy had the privilege of sitting down with the culinary sensation, Executive Chef Sarah Thompson, from Casa Playa at the Wynn Hotel in Las Vegas. Chef Sarah, renowned for her exceptional Mexican cuisine, brings a truly unique perspective to both the dining table and the kitchen. In this episode, she graciously shares her culinary journey and her unwavering commitment to creating dining experiences that are not only delicious but also safe, sustainable, and inclusive— all while managing her own celiac disease. Chef Sarah's culinary prowess adds an extraordinary twist to the world of gourmet cuisine as she crafts exquisite dishes within her entirely gluten-free kitchen. With a remarkable career that boasts prestigious stints at Michelin-starred restaurants such as Marea, Wylie Dufresne's Alder, and Elio, Chef Thompson is undoubtedly a maestro in the culinary world. From the challenges of managing her celiac disease diagnosis to the art of curating exceptional dishes while accommodating diverse dietary needs, Chef Thompson's dedication to her craft is truly inspiring. Join us in this episode as we delve into the intriguing intersection of flavor and food safety. Discover the rich diversity of Mexican and Southeast Asian cuisine as we explore the secrets behind creating unforgettable dining experiences. At Casa Playa, Chef Sarah pays homage to the vibrant flavors of coastal Mexican cuisine with mouthwatering dishes meticulously crafted with a robust masa program and the freshest seasonal ingredients. 🌮 Key Takeaways from the Episode: 🌮 Chef Thompson emphasizes the naturally gluten-free nature of Mexican cuisine, offering valuable insights into the use of corn and flour in tortillas and how regional differences influence the cuisine. Sustainability is at the forefront of Casa Playa's culinary approach, with a strong focus on seasonality, local sourcing, and understanding the challenges of balancing menu pricing with quality, especially in a casino setting. With a predominantly gluten-free kitchen, Chef Thompson and her team at Casa Playa are dedicated to accommodating various dietary needs and ensuring a safe, inclusive, and exceptional dining experience for all guests. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Starting September 1st, 2023, Texas set a new standard for food safety with the Sergio Lopez Food Allergy Awareness Act. 🌮🙌 In this powerful episode of Eating at a Meeting, we hear from Belinda Vaca, a passionate advocate for food allergy awareness and safety. Belinda shares her deeply personal journey, from the heartbreaking loss of her son to a severe allergic reaction, to her unwavering commitment to promoting legislation for food allergy awareness. Through her compelling story, she sheds light on the challenges faced in passing crucial laws, the significance of food allergy posters in restaurants, and the impact of allergies on individuals and families. Join Tracy as she dives into Belinda's inspiring advocacy work, the legislative process, and the profound importance of raising awareness about food allergies in both local and federal contexts. This episode is a stirring reminder of the need for greater understanding and support for those affected by food allergies. Key Takeaways: Importance of Food Allergy Awareness: Belinda's story sheds light on the critical need for heightened awareness of food allergies in the restaurant industry and society at large, emphasizing the significant impact it has on individuals and families. Advocacy and Legislative Action: Belinda's relentless pursuit of legislative change, notably her successful effort to pass a law requiring food allergy awareness posters in Texas restaurants, serves as a powerful example of advocacy in action and the impact it can have. Non-Partisan Approach: Belinda's emphasis on the non-political nature of food allergy awareness and her commitment to spreading awareness and pushing for legislation beyond her local area demonstrate the importance of a non-partisan approach to enacting change. Primary Topics Belinda Vaca's Advocacy for Food Allergy Awareness and Legislation Challenges and Successes in Passing Food Allergy Legislation Legislative Process and Advocacy Efforts Impact of Food Allergies on Individuals and Families Efforts to Raise Awareness and Implement Food Allergy Laws Physical and Personal Challenges Faced by Belinda Future Plans and Expansion of Advocacy Efforts Join the Eating at a Meeting Community

Food safety and allergen management are not just buzzwords – they're paramount for the success and well-being of your food service establishment, events, and attendees. As event planners, caterers, and hospitality professionals, ensuring that your guests enjoy meals without fear of allergens or foodborne illnesses is not just a responsibility; it's a competitive advantage. On this episode, I welcome Betsy Craig, Founder of MenuTrinfo, a company dedicated to ensuring safe food service by providing allergen and nutritional information, training, and certification. She and I will explore the critical world of food safety and allergen management for food manufacturers, food production, and service staff, shedding light on why this topic is absolutely vital for anyone in hospitality, catering, food service, and even event management. Learn what Betsy deems as the most challenging part of what she has been doing for more than a decade and what has been the most rewarding. In an era where dietary restrictions and food allergies are on the rise, staying ahead of the curve is not just recommended – it's essential. Tune in to this episode to gain the insights and tools needed to provide safe, delicious, and inclusive dining experiences that will leave your attendees raving and coming back for more. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In this episode of Eating at a Meeting Podcast LIVE Tracy chats with Liz Lathan, CMP and Nicole Osibodu, XOXO the dynamic co-founders of The Community Factory. With a mission to infuse more community into their events and help marketers forge meaningful connections, Liz and Nicole have a unique perspective on the role of food and beverage (F&B) in fostering a sense of togetherness. Food has an extraordinary power to bring people closer, and in this conversation, we will explore how it can be harnessed as a tool for building stronger, more inclusive communities. They champion family-style meals and restaurants that offer choices, recognizing that food should be an intentional and unifying element in event design. Listen in as we discuss the secrets behind using food and beverage strategically to enhance event experiences and strengthen the bonds of community. We will even explore the age-old debate: buffets versus plated meals. Which service method best creates a sense of community and connection among event attendees? Tracy promises that Liz and Nicole's wisdom and passion for this topic will inspire you to approach your next event with a fresh perspective on the power of F&B in building stronger connections. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In honor of Food Safety Awareness Month, I've gathered a panel of experienced event planners — Joan Eisenstodt, Andrea Lapp, and Jayna Larrea — to share their perspectives on food safety expectations in the event industry. From corporate meetings to association conferences, they've mastered the art of contracting and executing events that prioritize both culinary delight and attendee well-being. In this episode, our guests will offer practical tips, real-life anecdotes, and essential considerations for event planners, catering professionals, and anyone passionate about hosting gatherings. Whether you're looking to enhance your food safety knowledge when planning an event, a caterer wanting to stay ahead by knowing what their clients want, or someone wanting to improve their event planning skills, this discussion is a valuable resource you won't want to miss. So, grab your lunch and a favorite beverage, settle in, and prepare to take your food safety event planning game to the next level with this engaging and insightful conversation. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

To close out National Wellness Month in August, Tracy delved deep into the world of sustainable and nutritious eating with Diana Rodgers, a renowned nutritionist, author, and advocate for regenerative agriculture, to explore "The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet." Diana is a leading voice in the movement to reshape our relationship with food and the environment. In this episode, she will shed light on why choosing well-raised meat can be a game-changer, not only for your health but also for the health of our planet. In the episode, we discussed how well-managed, regenerative farming practices can sequester carbon, improve soil health, and protect biodiversity. Diana also helped us uncover the myths and misconceptions surrounding meat consumption and provide practical tips for making sustainable choices in your diet. If you're curious about the intersection of nutrition, sustainability, and responsible food choices, this episode is a must-listen. Diana and I invite you to explore the delicious and planet-friendly world of well-raised meat and understand why it's a key ingredient in the recipe for a healthier, more sustainable future.

In the next Eating at a Meeting LIVE, I'm "sitting down" with Will Harris, a fourth-generation farmer, and custodian of White Oak Pastures in Southwest Georgia. We are going to explore the world of regenerative agriculture as Will shares the farm's transformative journey from conventional to sustainable practices. Since Will has successfully implemented these changes, he has been recognized all over the world as a leader in humane animal husbandry and environmental sustainability. He will help us discover the essence of regenerative agriculture, its core principles, and their impact on food, nature, and climate. Whether you're a conscious consumer, farmer, or intrigued by sustainable food systems, this episode will be a must-listen to explore the regenerative agriculture movement and learn how to incorporate it into meeting menus. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

From recently being appointed as a member of the James Beard Foundation and the US State Department's American Culinary Corps to helping curate the first-ever plant-based White House State Dinner, Chef Nina Curtis is using the universal language of food by showcasing the vibrant flavors and health-conscious values of plant-based/vegan cooking. In this episode of Eating at a Meeting LIVE, Chef Nina will share how she does and will use her expertise as a chef to "act as a citizen diplomat, traveling, preparing incredible plant-based meals, and showcasing the delicious possibilities of sustainable and compassionate cuisine." Join the conversation to learn how dining can, is, and should be used as a "tool for diplomacy, fostering understanding, and strengthening relationships with foreign dignitaries" and event attendees. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In an era defined by unprecedented challenges, our industry is undergoing a remarkable transformation, with a renewed focus on attendee well-being. As we shape the future of meetings, adapting and innovating is crucial, ensuring safety without compromising engagement. I am thrilled to have award-winning event producer Suzanne_ Morrell, MBA, SEPC founder of Creating Environments | STM Enterprises, LLC and the D.C. Event Food Waste Coalition on the show to discuss how putting health, safety, and wellness first can be good for attendees, the planet, and our bottom-line. As a climate reality leader committed to making the events industry more sustainable, Suzanne has been creating experiential events globally and online for over three decades. She will be sharing a personal health experience from last year, that has her even more committed to revolutionizing the #EventsIndustry to put health, safety, wellness first. We don't have events without people--the most overlooked pillar of sustainable events. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com