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Food Fight for MPI New Jersey
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Food Fight for MPI New Jersey


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With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives …

With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives meeting planners, caterers and hoteliers a fun and easy way to understand the needs and learn how to create a better customer experience through the food they are serving.

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  • 1. FOOD FIGHT! Winning the Battle of Special Meal Requests
  • 2. Tracy Stuckrath CSEP, CMM, CHC, CFPM • Certified event professional, strategic meetings manager & health coach • One of 15 million+ Americans with food allergies • Studied at Institute of Integrative Nutrition • Founded Thrive! in 2010 to combine those two • Not a doctor, nutritionist or lawyer MPI New Jersey Food Fight! October 29, 2013
  • 3. Essential Learning Components u Understanding various dietary needs v Offering healthy meal options for attendees. w Saving money when ordering food and beverage. x Establishing better communication with food and beverage partners when planning events. MPI New Jersey Food Fight! October 29, 2013
  • 4. A 1 Food Allergies 2 Medical Condition 3 4 Lifestyle Preference Religious Practices
  • 5. “One of the biggest misconceptions is that people with food allergies want the whole event to accommodate their allergies.” Sandra Beasley author
  • 6. “All I ask of food is that it doesn’t harm me.” Michael Palin (Monty Python’s Flying Circus)
  • 7. “Food is the only thing you're going to buy that becomes you.” Carlo Petrini
  • 8. James Beard “Food is our common ground, a universal experience.”
  • 9. 4,931 day 23,190 events every .15 .25 food functions
  • 10. Don’t want to be a burden Perceived lack of empathy to their need Low Expectations of Products & Services Asking is impolite Embarrassed Unsure how to tell Host.15 would not be able .25 to meet need
  • 11. Food Allergy 15 Million 1:133 27m Celiac Chronic ⅓ Disease Kosher Diabetes 25.8M 11.2 Obesity Vegetarian Vegan 7:10
  • 12. Food Allergy Potentially Life-threatening Immune System Response MPI New Jersey Food Fight! October 29, 2013
  • 13. 120 8 90 + 150
  • 14. • Seldom to allergic to just one type • Not legumes or seeds • Coconut • Extracts • Life-long
  • 15. • Crustacean • Mollusks • Salad dressing, worcestershire sauce, stock, bouillabaisse, barbecue sauce
  • 16. • Life-long • #s tripled since 1997 • 3.3 Million • Legume • International dishes
  • 17. • Salmon, tuna, halibut • Life-long • Fish flesh, gelatin, oil • Flavoring base
  • 18. • Whites & yolk • Hidden • Raw vs. cooked
  • 19. • Four proteins • Not Gluten intolerance • Reactions mild to severe • Couscous, soy sauce, pasta, bread crumbs
  • 20. • Whey & casein • ALL dairy products • Sheep & goat’s • Manufactured products • Lactose Intolerance
  • 21. • Legume • Processed foods • Asian foods • Soy Oil
  • 22. “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat our way out.” Mark Hyman Leading cause of death worldwide
  • 23. Behavioral Risk Factors • • • • Tobacco Use Physical Activity Unhealthy Diet • High blood pressure } • High blood glucose • Physical Inactivity • Overweight & obesity • High cholesterol • Low fruit & vegetable intake Harmful use of Alcohol MPI New Jersey Food Fight! October 29, 2013
  • 24. Wheat Rye Celiac Disease Oats Barley
  • 25. 65% World’s population lives in countries where being overweight or obesity kills more people than malnutrition
  • 26. Crohn’s & Colitis • Chronic inflammatory disease affecting gastrointestinal tract • 500,000 Americans • Inflammatory bowel disease (IBD) • Cause unknown • Managed through individualized diet MPI New Jersey Food Fight! October 29, 2013
  • 27. of 21st Century Epidemic 1:3 Americans • Blood sugar • • Low in salt, fat and sugar • High in fiber • What, when and how much Girl From Paris Tumblr
  • 28. Vegetarian Vegan Atlanta Foodservice Expo Navigating the Dietary Needs of Guests No • Animals • Milk • Eggs • Honey October 21, 2013
  • 29. Paleo No • Processed foods • Sugar, candy • Sweet fruit • Grains • Beans • Dairy • Seed Oils
  • 30. “Food is an important religion live my life.” part of my and the way I Arlene Mathes-Scharf
  • 31. Religious-based Diets Judaism Buddhism Hinduism Islam Kosher x x x x x some Restricted/ Avoided x Halal x Kosher Not with Kosher meat P ? x x Rastafarianism x x Seventh Day Adventist x x x MPI New Jersey x x Halal no fish over 12” Sikh P in some sects Halal or Kosher ? x Food Fight! October 29, 2013
  • 32. Religious-based Diets Protestants Roman Catholicism Eastern Orthodox Jainism Few Restrictions Restricted on certain days Restrictions x Restrictions x x x x x x Mormonism Baha’i some are vegetarians MPI New Jersey Food Fight! x October 29, 2013
  • 33. Seeing, hearing, walking Eating learning, interacting with others, breathing Bodily functions immune, digestive, bowel, brain, respiratory, cardiovascular systems
  • 34. Food Allergen Labeling • FALCPA of 2004 • Requirement for all packaged foods • Colorings, flavors and additives
  • 35. Labeling Gluten-free • • • Passed <20 ppm FDA vs. USDA
  • 36. Food Allergies what you need to know Millions of people have food allergies that can range from mild to life-threatening. Most Common Food Allergens Peanuts Tree nuts Fish Shellfish State & National Laws • ServSafe® Allergen Training • FARE • Food Allergy Awareness Act Eggs Milk Soy Wheat Always let the guest make their own informed decision. When a guest informs you that someone in their party 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. Sources of Cross-Contact: Cooking oils, splatter, and steam from cooking foods. Allergen-containing foods touching or coming into contact with allergy-free foods (i.e. a nut-containing muffin touching a nut-free muffin). Any food equipment used for the processing of allergy-free foods must be 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. Fryers and grills. Wash hands and change gloves after handling potential food allergens. If a guest has an allergic reaction, call 911 and notify management. © 2009 The Food Allergy & Anaphylaxis Network • Massachusetts, St. Paul, New York • Training, posters, menus
  • 37. Learning Curve Empowerment E Accommodate, Simplify K Knowledge Apply, Communicate, Train Education Awareness I Information Gather, List, Review A MPI New Jersey Food Fight! October 29, 2013
  • 38. main course soup Supper Coffee break hors d’œuvres Snacks staff meals catering team building VIP amenities cooking demos Reception Dinner Green Rooms plated entrée dessert Banquets buffet chef stations seated & served Potluck PM Break entremet served F&B Breakfast cocktails AM Break meals brunch salad Lunch seated
  • 39. • • Substitutions • Receiving & Storage • Utensils • Catering for Guests with Dietary Needs Ingredients • Crown Point Catering Menus Equipment Copyright © Thrive! Meetings & Events — April 10, 2013
  • 40. • Surfaces • Utensils • Equipment • Condiments • Garnishes • Storage & Presentation
  • 41. Consider • • Site Visits • Action Stations • Bars • Green Rooms • Amenities • Navigating the Dietary Needs of Guests Registration Sites • Atlanta Foodservice Expo Invitations Place Cards October 21, 2013
  • 42. Consider • • Menus • Back of House • Front of House • Set-up • Staffing • Atlanta Foodservice Expo Standard Operating Procedures Communication Navigating the Dietary Needs of Guests October 21, 2013
  • 43. 50 % Do not attend events Do not return to events
  • 44. $125,000 Missed Revenue? Five-day conference
  • 45. 80% New Revenue? Once guests feel safe & satisfied with their eating experience, they become a loyal & repeat customers.
  • 46. “Food is our common ground, a universal experience.”
  • 47. Tracy Stuckrath CSEP CMM CHC CFSM 404-242-0530