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I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business
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I Can't Eat That! Understanding the Dietary Needs of Your Guests & How it Impacts Your Business

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This presentation was given at The Special Event 2013. It provides information for meeting & event professionals to serve their guests with special dietary needs.

This presentation was given at The Special Event 2013. It provides information for meeting & event professionals to serve their guests with special dietary needs.

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  • 1. Gluten Free Food Allergies RAW Organic Local VEGAN Vegetarian Pescitarian Halal Kosher Tree Nuts Celiac Corn Clean Eating Macrobiotic Paleo Rave Buddhism Crohn’s Menu Labeling Food Safety ADA FALCPA Tuesday, January 22, 13
  • 2. Understanding the Needs of Your Guests & How They Impact Your Business I Can’t Eat That! Tuesday, January 22, 13
  • 3. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Tracy Stuckrath • Certified event professional and strategic meetings manager • 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 CSEP, CMM, CHC Tuesday, January 22, 13
  • 4. G = wheat, rye, oats, spelt, barley GFG = quinoa, amaranth, millet, rice D = milk, cheese, butter GFF = artichoke, bean, corn, flax, nut, potato V = All but mushrooms, cucumbers potato starch, rice, sorgham, tapioca, teff Tracy Stuckrath’s Special Dietary Needs Please call with questions: 404-242-0530 Can NOT Have CAN Have • Yeast • Sugar • Vinegar • GlutenG • DairyD • Buckwheat • Pork • Mushrooms • Cucumbers • Soy • Alcohol (vodka OK) • Molasses • Agave • Coffee • Beef • Poultry • Seafood • VegetablesV • GF GrainsGFg • GF FlourGFf • Fresh Fruit • Eggs • Brown Rice • Potatoes • Corn • Stevia • Fresh Herbs • Spices • Beans • Legumes • Nuts Tuesday, January 22, 13
  • 5. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Who are the people making the requests and why they are increasing What are the different dietary needs Why we need to be concerned legally about meeting these needs When can these “pesky” guests positively impact your business How to meet these needs while managing cost Essential Learning Components u v w x y Tuesday, January 22, 13
  • 6. “Food is our common ground, a universal experience.” James Beard Tuesday, January 22, 13
  • 7. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Food: A Fact of Life Emotional, Physical, Familial, Cultural & Psychological Tuesday, January 22, 13
  • 8. ReceptionSnacks Dinner AM Break PMBreak Banquets Lunch BreakfastF&B staffmeals Green Rooms meals entrée main course salad soup dessert horsd'œuvres cocktails brunch Potluck cooking demos chef stations catering VIP amenities seated &served entremet Supper buffet plated seated served Tuesday, January 22, 13
  • 9. ELC #1 By The Numbers Who are the people making the requests and why they are increasing? u Tuesday, January 22, 13
  • 10. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 1.8 Million $54.5 Billion 205 Million Meetings People attended those Meetings spent on Food & Beverage The Event Industry Tuesday, January 22, 13
  • 11. .15 .25 4,931events 23,190food functions day Tuesday, January 22, 13
  • 12. 9,374 $7.1 US Catering Firms Annual Revenues Catering Industry Tuesday, January 22, 13
  • 13. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Kody Shelly Vega Dietary Needs Celyn 15 Million - Food Allergies 27 Million - Vegetarian 1 Million - Vegan 25.8 million - Diabetes 1:133 - Celiac disease ⅔ Americans Obese 7:10 deaths - Chronic diseases 11.2 million - Kosher 20% - devoutly 15% - practice casually Tuesday, January 22, 13
  • 14. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 So What? Dietary Need % of Guests # Guests Celiac Disease (3m) 1.46% 2 Diabetes (25.8m) 12.59% 14 Food Allergies (15m) 5.85% 7 Gluten Intolerance (18m) 8.78% 10 Vegetarian (27m) 11.12% 13 Vegan (1m) 0.49% 1 Kosher 5.46% 6 53 people 46% Tuesday, January 22, 13
  • 15. food allergies medical conditions personal preferences religious beliefs Dietary Needs v Tuesday, January 22, 13
  • 16. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Food Allergy Potentially Life-threatening Immune Response Response Tuesday, January 22, 13
  • 17. .15 .25 90 120 8 150 Tuesday, January 22, 13
  • 18. Peanuts TreeNuts • 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 Tuesday, January 22, 13
  • 19. Fish Shellfish• Salmon, tuna, halibut • Life-long • Fish flesh, gelatin, oil • Flavoring base • Crustacean • Mollusks • Salad dressing, worcestershire sauce, stock, bouillabaisse, barbecue sauce Tuesday, January 22, 13
  • 20. • Legume • Processed foods • Asian foods • Soy Oil Soy Wheat • Four proteins • Not Gluten intolerance • Reactions mild to severe • Couscous, soy sauce, pasta, bread crumbs Tuesday, January 22, 13
  • 21. Milk Eggs • White & yolk • Hidden • Raw vs. cooked • Whey & casein • ALL dairy products • Sheep & goat’s • Manufactured products • Lactose Intolerance Tuesday, January 22, 13
  • 22. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Q: What two foods are included in the eight most common responsible for 90% percent of allergic reactions today? Tuesday, January 22, 13
  • 23. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 B fish, lupin C garlic, chicken D wheat, barley peanuts, shellfish A peanuts, shellfish AA: Tuesday, January 22, 13
  • 24. “All I ask of food is that it doesn't harm me.” Michael Palin (Monty Python’s Flying Circus) Tuesday, January 22, 13
  • 25. Medical Conditions Chronic Diseases Obesity Diabetes Crohn’s & Colitis Celiac Disease Tuesday, January 22, 13
  • 26. Leading cause of death worldwide “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat our way out.” Mark Hyman Tuesday, January 22, 13
  • 27. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Behavioral Risk Factors • Tobacco Use • Physical Activity • Unhealthy Diet • Harmful use of Alcohol • High blood pressure • High blood glucose • Physical Inactivity • Overweight & obesity • High cholesterol • Low fruit & vegetable intake } Tuesday, January 22, 13
  • 28. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Celiac Disease • Genetic autoimmune disorder • 1 in 133 • Malabsorption • Avoid Gluten • No cure • Other conditions Wheat Rye Barley Oats Tuesday, January 22, 13
  • 29. World’s population lives in countries where being overweight or obesity kills more people than malnutrition 65%Tuesday, January 22, 13
  • 30. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 • Chronic inflammatory disease affecting gastrointestinal tract • 500,000 Americans • Inflammatory bowel disease (IBD) • Cause unknown • Managed through individualized diet Crohn’s & Colitis Tuesday, January 22, 13
  • 31. Epidemic • 1:3 Americans • Blood sugar • Low in salt, fat and sugar • High in fiber • What, when and how much of21stCentury Girl From Paris Tumblr Tuesday, January 22, 13
  • 32. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 If a guest tells you they have celiac disease, what should you NOT feed them? Q: Tuesday, January 22, 13
  • 33. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 B wheat, rye, barley, oats C barley, sugar, rye, oats D barley, nuts, peanuts sugar, dairy, ice cream AA: B wheat, rye, barley, oats Tuesday, January 22, 13
  • 34. Lifestyles Personal Preferences Religious Beliefs Tuesday, January 22, 13
  • 35. Grains Vegetables Fruits Proteins Dairy Fats & Oils Vegetarian Tuesday, January 22, 13
  • 36. .15 .25 Lacto-ovo Vegetarian Egg Dairy Lacto Vegetarian Dairy Raw Unprocessed Uncooked Rave Whole fruits, vegetables, grains, nuts and seeds Pescetarian Eggs Dairy Fish Flexitarian Occasionally eats meat Vegan No use or consumption of animal products Macrobiotic Unprocessed vegan No sugar or refined oils Ve ge tari ian Tuesday, January 22, 13
  • 37. “Food is an important part of my religion and the way I live my life.” Arlene Mathes-Scharf Kashrut.com Tuesday, January 22, 13
  • 38. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 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 x Rastafarianism x x no fish over 12” x Seventh Day Adventist x x x ? Sikh in some sects Halal or Kosher in some sects Halal or Kosher in some sects Halal or Kosher x Tuesday, January 22, 13
  • 39. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 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 Tuesday, January 22, 13
  • 40. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Sunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday! ! ! 1! 2! 3! 4! ! ! ! ! ! ! 6! 7! 8! 9! 10! 11! ! ! ! ! ! ! 13! 14! 15! 16! 17! 18! ! ! ! ! ! ! 20! 21! 22! 23! 24! 25! ! ! ! ! ! ! 27! 28! 29! 30! 31! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! June/July Ramadan (Islamic) February Ash Wednesday (Christian) Lent (Christian) April Good Friday (Christian) Easter (Christian) Shavuot (Jewish) Passover (Jewish) 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/Buddist/Sikhism/Jainism) Thanksgiving December Hanukkah (Jewish) Christmas (Christian) January Chinese New Year (Confucian/Taoist/Buddhist) Religious Holidays Tuesday, January 22, 13
  • 41. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Why are non- practicing Jewish diners electing to eat Kosher? Q: Tuesday, January 22, 13
  • 42. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Dietary reasonsB: C: Healthier, safer, quality D: All of the above D: All of the above Religious beliefsA:A: Tuesday, January 22, 13
  • 43. The Legalities of F&B ADA Food Codes Gluten-Free FALCPA Canadian w Tuesday, January 22, 13
  • 44. Limits 1+ major life activities Seeing, hearing, Eating, learning, interacting with others, breathing Immune system, digestive, bowel, brain, respiratory, cardiovascular Tuesday, January 22, 13
  • 45. 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 enriched flour lecithin whey Tuesday, January 22, 13
  • 46. Gluten-free Labeling • <20 ppm • FDA vs. USDA • Internationally Tuesday, January 22, 13
  • 47. “I said, “Look sir, my son has these food allergies.’ The manager looked right at me and my son and said, ‘We’d rather not serve you.’ That infuriated me.” Ming Tsai Chef & Owner, Blue Ginger Restaurant Tuesday, January 22, 13
  • 48. Most Common Food Allergens Food Allergies what you need to know Tree nutsPeanuts Fish Shellfish MilkEggs Wheat Soy Millions of people have food allergies that can 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 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. 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 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. 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 • FARE • Food Allergy Awareness Act • Massachusetts, St. Paul, New York • Training, posters, menus Tuesday, January 22, 13
  • 49. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 What major life activity does the ADAAA 2008 now cover under the law? Q: Tuesday, January 22, 13
  • 50. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 CardiovascularB: C: Immune system D: EatingEatingD: DigestiveA:A: Tuesday, January 22, 13
  • 51. Learn how the different dietary practices offer great tasting food that every guest would enjoy. Positive Impact x Tuesday, January 22, 13
  • 52. Sandra Beasley author “One of the biggest misconceptions is that people with food allergies want the whole event to accommodate their allergies.” Tuesday, January 22, 13
  • 53. Do not return to events Do not attend events 50% When asked about eating at events, people with dietary needs: Tuesday, January 22, 13
  • 54. .15 .25 Host/event would not be able to meet need Embarrassed Asking 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 Tuesday, January 22, 13
  • 55. Once guests feel safe & satisfied with their eating experience, they become a loyal & repeat customers. 80%Tuesday, January 22, 13
  • 56. 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. Participants 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: Tuesday, January 22, 13
  • 57. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Wasted Money & Food Meal Price/Person # Cost Potential Loss Breakfast $18 - $25 114 $2,052 - $2,850 $821 - $1,140 AM Break $12 114 $1,368 $547 Lunch $25 - $50 114 $2,850 - $5,700 $1,140 - $2,280 PM Break $12 114 $1,368 $547 Reception/ Dinner $30 - $100 114 $3,420 - $11,400 $1,368 - $4,560 TOTAL 570 $11,058 - $24,054 $4,423 - $9,621 Tuesday, January 22, 13
  • 58. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 • Bringing back customers • More WoM referrals  • Increased incremental spending • Demonstrating professionalism • Increase client base • Improve liking • Gain trust • Fine-tune customer service Benefits of Good Service Tuesday, January 22, 13
  • 59. How to meet these needs while managing cost Meeting the Needs x Tuesday, January 22, 13
  • 60. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Things to Consider Decor l Action Stations l Green Rooms l Bars l Menus Invitations l Amenities l Pre-con l Place Cards Tuesday, January 22, 13
  • 61. Managing Needs Caterer & Hotel • Ask for more information • Take it seriously • Effort, Ability, Promises & Delivery • Menu Planning • Use your Talent • Label • Seating • Communicate Tuesday, January 22, 13
  • 62. Managing Needs Planner • Ask on invites • Know your audience • Use Resources • Menu Planning • Vendors • Seating • Communicate Tuesday, January 22, 13
  • 63. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 FOOD ALLERGYCONCERNSWe strive to provide alarge selection ofproducts for shoppers who have food allergies, follow special dietary orprefer specificingredients. Despite taking every precaution, we cannon guarantee that our items are free of trace amounts of nuts, tree nuts, wheat, dairy, eggs, soy, fish, shellfish, sesame seeds* or other allergens. Risk Management ✤ Follow applicable federal, state and district laws ✤ Standard Operating Procedures ✤ Legal Disclaimer ✤ Designate a person to manage ✤ Food Allergy Action Plans ✤ Be prepared for reactions Tuesday, January 22, 13
  • 64. “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 Tuesday, January 22, 13
  • 65. Image from Mobile Productions • Use whole, local foods • Special gift baskets • Prix fixe Tuesday, January 22, 13
  • 66. • Menu Options • Ingredients • Educate your staff • Become certified Know Your Product Tuesday, January 22, 13
  • 67. Know Your 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&AskAgain Tuesday, January 22, 13
  • 68. “The host loudly asked, ‘Where's the vegan?’” Resident of South Dakota Tuesday, January 22, 13
  • 69. “I was at a wedding I was given a card by the waiter that read ‘One who is not eating.’” Wedding Guest Tuesday, January 22, 13
  • 70. Subject: Special dietary needs for Food As Medicine Date: June 2, 2010 2:34:48 PM EDT To: tracy@xpialidocious.com Cc: Alex Fiman <afiman@cmbm.org> Hi, Tracy- I discussed your special dietary concerns with our Executive Chef Rebecca Katz, and you will in our opinion be fine with the buffet, with the exception of the japonica rice salad on Friday, June 11, in which Chef Katz uses a little vinegar in the dressing. We will have the kitchen set aside a portion for you that does not have vinegar. Otherwise, we think you are good to go. For your further information: Every dish is accompanied by a label listing all ingredients, so you can make careful selections based on your needs. We have AMPLE selections that are gluten-free, dairy-free, vegan and vegetarian, and that suit your dietary guidelines. Any nuts, cheese or fish are served as condiments / separately. Specifically with regard to Celiac disease: the Hilton chef is aware we have participants with Celiac, and all food for our event is being prepared away from everything else, so we do not anticipate cross-contamination. You are of course advised to read the list of ingredients for each dish-- but there will be no hidden hidden thickeners, no hidden anything. Everything is being prepared from scratch according to Chef Katz's recipes. Many of us with dietary restrictions find the FAM buffet to be heavenly! But only you know your body. Please do speak directly with Chef Katz while on site if you have any additional concerns. I'm cc'ing my colleague Alex Fiman so she will know you need a dot on your name tag so we will be sure to know who needs the special rice salad on Friday. And we'll both look forward to seeing you next week! Regards- Jo Jo Cooper Senior Program Manager Director of Nutrition Programs / Director of Marketing The Center for Mind-Body Medicine Science. Training. Community. Outreach 202.966.7338, x 216 jcooper@cmbm.org http://www.cmbm.org/ blog: http://foodasmedicine.cmbm.org/ twitter: http://twitter.com/JoCooper_cmbm Celiac disease...All food for our event is being prepared away from everything else, so we do not anticipate cross-contamination. You are of course advised to read the list of ingredients for each dish... AMPLE selections that are GF, DF, Vegan, Vegetarian Any nuts, cheese or fish are served as condiments I discussed your special dietary concerns with our Executive Chef Tuesday, January 22, 13
  • 71. “A customer is the most important visitor on our premises. He is not dependent on us. We are dependent on him. He is not an interruption in our work - he is the purpose of it. We are not doing him a favor by serving him. He is doing us a favor by giving us the opportunity to serve him.” Mahatma Gandhi Tuesday, January 22, 13
  • 72. Roasted Chicken breast Steamed Broccoli and Roasted Red Potatoes Tuesday, January 22, 13
  • 73. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Gluten & Diary Free AVOIDAVOID SUGGESTIONSSUGGESTIONS • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Breakfast • Quinoa porridge • Gluten-free Buckwheat Pancakes • Vegetable Omelets • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Entrée • Sliders on portobello or GF bun • Veggie Wraps on corn tortillas • Portobello Fillets w/ Béarnaise & Mashed potatoes made w/ cashew cream • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Side • Roasted Brussels Sprouts with Refried Butter Beans and Rice • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Break • Soy Yogurts • Zucchini chips w/ Lime mint dipping sauce • Wheat • Rye • Barley • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Dairy • Cheese • Milk • Buttermilk Dessert • Gluten Free Apple Pie Parfait Tuesday, January 22, 13
  • 74. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Gluten, Diary & Egg Free Avoid SuggestionsSuggestions • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Breakfast • Savory vegetable pancakes • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Entrée • Baked Halibut w/ Asparagus, Leeks & dill • Chicken Lettuce Wraps • Roasted Lamb Chops • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Sides • Kale salad w/ quinoa, tangerines & toasted almonds • Mac & “Cheese” • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Breaks • Kale chips • Guacamole & Corn chips • Wheat • Rye • Barley • Milk • Cheese • Butter • Eggs • Bulgar • Couscous • Starches • Malt • Casein • Bread • Crackers • Cereal • Bacon • Sausage Desserts • Blondies Tuesday, January 22, 13
  • 75. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Vegan & Gluten-free Avoid SuggestionsSuggestions • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese • Milk • Buttermilk Breakfast • Chewy Granola Bars • Fruit Parfaits w/ GF granola • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese • Milk • Buttermilk Entrée • Garden Gazpacho • Vegetable & Bean Chili • Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes made w/ cashew cream • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese • Milk • Buttermilk Sides • Pan-roasted Summer Vegetables • Red and Blue Herbed Potatoes • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese • Milk • Buttermilk Breaks • Avocado and Mango Lime Salad • Wheat • Rye • Barley • Couscous • Starches • Bread • Beef • Pork • Chicken • Fish • Shellfish • Eggs • Honey • Dairy • Cheese • Milk • Buttermilk Desserts • Fresh Berry Crumble Tuesday, January 22, 13
  • 76. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013 Roasted Beet Salad with Arugula, Spicy Acacia Honey & Marcona Almonds Tuesday, January 22, 13
  • 77. Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette Roasted Lamb Chop Over Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint Puree Tuesday, January 22, 13
  • 78. Gluten Free Food Allergies RAW Organic Local VEGAN Vegetarian Pescitarian Halal Kosher Tree Nuts Celiac Corn Clean Eating Macrobiotic Paleo Rave Buddhism Crohn’s Menu Labeling Food Safety ADA FALCPA Tuesday, January 22, 13

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