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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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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 Presentation Transcript

  • Organic VEGAN Halal Pescitarian Local RAW Gluten Free Paleo Tree Nuts Crohn’s Rave Food Safety Corn Clean Eating FALCPA Menu Labeling ADA Kosher Macrobiotic Food Allergies CeliacVegetarian BuddhismTuesday, January 22, 13
  • I Can’t Eat That! Understanding the Needs of Your Guests & How They Impact Your BusinessTuesday, January 22, 13
  • Tracy Stuckrath CSEP, CMM, CHC • 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 The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13 View slide
  • Tracy Stuckrath’s Special Dietary Needs Please call with questions: 404-242-0530 Can NOT Have CAN Have • Yeast • Soy • Beef • Potatoes • Sugar • Alcohol • Poultry • Corn • Vinegar (vodka OK) • Seafood • Stevia • GlutenG • Molasses • VegetablesV • Fresh Herbs • DairyD • Agave • GF GrainsGFg • Spices • Buckwheat • Coffee • GF FlourGFf • Beans • Pork • Fresh Fruit • Legumes • Mushrooms • Eggs • Nuts • Cucumbers • Brown Rice 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, teffTuesday, January 22, 13 View slide
  • Essential Learning Components u Who are the people making the requests and why they are increasing v What are the different dietary needs w Why we need to be concerned legally about meeting these needs x When can these “pesky” guests positively impact your business y How to meet these needs while managing cost The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • James Beard “Food is our common ground, a universal experience.”Tuesday, January 22, 13
  • Food: A Fact of Life Emotional, Physical, Familial, Cultural & Psychological The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • main soup F&B Breakfast course seated hors dœuvres cocktails PM Break entremet meals AM Break served staff meals salad Lunch brunch Supper Potluck VIP amenities catering cooking demos buffet & served seated Dinner Snacks Reception entrée stations chef Green Rooms plated dessert BanquetsTuesday, January 22, 13
  • By The Numbers Who are the people making the requests and why they are increasing? ELC #1 uTuesday, January 22, 13
  • The Event Industry1.8 Million Meetings 205 MillionPeople attended those Meetings $54.5 Billion spent on Food & Beverage The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • 4,931 events day 23,190 food functions .15 .25Tuesday, January 22, 13
  • US Catering Catering Industry Firms 9,374 $7.1Tuesday, January 22, 13 Annual Revenues
  • Dietary Needs Shelly Vega 15 Million - Food Allergies 27 Million - Vegetarian 1 Million - Vegan Kody 11.2 million - Kosher 20% - devoutly 15% - practice casually Celyn 25.8 million - Diabetes 1:133 - Celiac disease ⅔ Americans Obese 7:10 deaths - Chronic diseases The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • So What? Dietary Need % of Guests # Guests Celiac Disease (3m) 1.46% 2 Diabetes (25.8m) 53 people Food Allergies (15m) 12.59% 5.85% 14 7 Gluten Intolerance (18m) 8.78% 10 Vegetarian (27m) Vegan (1m) 46% 11.12% 0.49% 13 1 Kosher 5.46% 6 The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Dietary Needs food allergies medical conditions personal preferences religious beliefs vTuesday, January 22, 13
  • Food Allergy Potentially Life-threatening Immune Response Response The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • 120 8 90 150 .15 .25Tuesday, January 22, 13
  • Tree Nuts • Seldom to allergic to • Coconut just one type • Extracts • Not a legume or a seed • Life-long • 3.3 Million • #s have tripled • Legume since 1997 • International dishes PeanutsTuesday, January 22, 13
  • Shellfish • Salmon, tuna, halibut • Life-long • Fish flesh, gelatin, oil • Flavoring base • Crustacean • Mollusks • Salad dressing, worcestershire Fish sauce, stock, bouillabaisse, barbecue sauceTuesday, January 22, 13
  • Wheat • Legume • Asian foods • Processed foods • Soy Oil • Four proteins • Not Gluten intolerance Soy • Reactions mild to severe • Couscous, soy sauce, pasta, bread crumbsTuesday, January 22, 13
  • Milk • White & yolk • Whey & casein • ALL dairy • Hidden products • Raw vs. cooked • Sheep & goat’s • Manufactured products • Lactose IntoleranceTuesday, January 22, 13 Eggs
  • Q: What two foods are included in the eight most common responsible for 90% percent of allergic reactions today? The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • A: A A peanuts, shellfish peanuts, shellfish B fish, lupin C garlic, chicken D wheat, barley The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Michael Palin (Monty Python’s Flying Circus) “All I ask of food is that it doesnt harm me.”Tuesday, January 22, 13
  • Medical Conditions Chronic Crohn’s & Diseases Colitis Obesity Celiac Disease DiabetesTuesday, January 22, 13
  • “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat Leading our way out.” cause of death Mark Hyman worldwideTuesday, January 22, 13
  • Behavioral Risk Factors • Tobacco Use • High blood pressure • High blood glucose • Physical Activity • Unhealthy Diet } • Physical Inactivity • Overweight & obesity • High cholesterol • Low fruit & vegetable intake • Harmful use of Alcohol The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Celiac Disease • Genetic autoimmune disorder Wheat • 1 in 133 • Malabsorption Rye • Avoid Gluten • No cure Barley • Other conditions Oats The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • World’s population lives in countries65% where being overweight or obesity kills more people than malnutritionTuesday, January 22, 13
  • Crohn’s & Colitis • Chronic inflammatory disease affecting gastrointestinal tract • 500,000 Americans • Inflammatory bowel disease (IBD) • Cause unknown • Managed through individualized diet The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Epidemic of 21st Century • 1:3 Americans • Blood sugar • Low in salt, fat and sugar • High in fiber • What, when Girl From Paris and how much TumblrTuesday, January 22, 13
  • Q: If a guest tells you they have celiac disease, what should you NOT feed them? The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • A: A sugar, dairy, ice cream B B wheat, rye, barley, oats wheat, rye, barley, oats C barley, sugar, rye, oats D barley, nuts, peanuts The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Lifestyles Personal Religious Preferences BeliefsTuesday, January 22, 13
  • Vegetarian Fats & Oils Dairy Proteins Vegetables Fruits GrainsTuesday, January 22, 13
  • ge Lacto-ovo Pescetarian Lacto Vegetarian Eggs Vegetarian Egg Dairy Dairy Dairy Fish Raw Rave Unprocessed Whole fruits, Ve Uncooked vegetables, grains, nuts and seeds ian Flexitarian Vegan Macrobiotic tari Occasionally No use or Unprocessed .15 eats meat consumption vegan.25 of animal No sugar or products refined oilsTuesday, January 22, 13
  • Arlene Mathes-Scharf Kashrut.com “Food is an important part of my religion and the way I live my life.”Tuesday, January 22, 13
  • Religious-based Diets Not with Judaism Kosher x Kosher x Kosher meat Buddhism x x some P P Restricted/ Hinduism x x Avoided ? x Islam Halal x Halal x x x x x no fish Rastafarianism over 12” Seventh Day Adventist x x x ? in some sects Sikh Halal or Kosher x The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Religious-based Diets Protestants Few Restrictions Roman Restricted on certain days Catholicism Eastern Restrictions Restrictions Orthodox Jainism x x x x x x Mormonism x Baha’i some are vegetarians x The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Religious HolidaysSunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday! ! ! 1! 2! 3! 4! January ! ! ! September/October ! ! ! Chinese New Year (Confucian/Taoist/Buddhist) Sukkot (Jewish) Rosh Hashanah (Jewish) 6! 7! 8! 9! 10! 11! February ! ! ! ! ! ! Ash Wednesday (Christian) October Lent (Christian) Navratri (Hindu) 13! 14! 15! 16! Shemini (Jewish) 17! 18! ! ! ! ! ! ! April Yom Kippur (Jewish) Good Friday (Christian) Simchat Torah (Jewish) Easter (Christian) 21! 20! 22! 23! Eid al-Adha (Islamic) 24! 25! Shavuot (Jewish) ! ! ! ! ! ! Passover (Jewish) November 27! 28! 29! 30! Diwali (Hindu/Buddist/Sikhism/Jainism) 31! ! June/July ! ! ! Thanksgiving! ! ! Ramadan (Islamic) ! ! ! ! December ! ! July/August ! ! ! Hanukkah (Jewish) ! ! ! Eid al-Fitr (Islamic) Christmas (Christian) Krishna Janmashtami (Hindu) The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Q: Why are non- practicing Jewish diners electing to eat Kosher? The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • A: A: Religious beliefs B: Dietary reasons C: Healthier, safer, quality D: D: All ofof the above All the above The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • The Legalities of F&B ADA FALCPA Food Codes Canadian Gluten-Free wTuesday, January 22, 13
  • Limits 1+ major life activities Seeing, hearing, Eating, learning, interacting with others, breathing Immune system, digestive, bowel, brain, respiratory, cardiovascularTuesday, January 22, 13
  • enriched flour whey lecithin 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 additivesTuesday, January 22, 13
  • Gluten-free Labeling • <20 ppm • FDA vs. USDA • InternationallyTuesday, January 22, 13
  • “I said, “Look sir, my son has these food allergies.’ Ming Tsai Chef & Owner, The manager looked Blue Ginger Restaurant right at me and my son and said, ‘We’d rather not serve you.’ That infuriated me.”Tuesday, January 22, 13
  • Food Allergies State & what you need to know Millions of people have food allergies that can range from mild to life-threatening. National Most Common Food Allergens Laws • ServSafe Peanuts Tree nuts Fish Shellfish • FARE • Food Allergy Awareness Act Eggs Milk Wheat Soy Always let the guest make their own informed decision. • Massachusetts, St. Paul, When a guest informs you that someone in their New York party has a food allergy, follow the four Rs 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. • Training, posters, menus 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 NetworkTuesday, January 22, 13
  • Q: What major life activity does the ADAAA 2008 now cover under the law? The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • A: A: Digestive B: Cardiovascular C: Immune system D: D: Eating Eating The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Positive Impact Learn how the different dietary practices offer great tasting food that every guest would enjoy. xTuesday, January 22, 13
  • 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
  • Do not When asked about return to eating at events, events people with dietary needs: 50 %Tuesday, January 22, 13 Do not attend events
  • Don’t Perceived lack want to be a of empathy to burden your need Low Expectations of Products & Services Embarrassed Host/event .15 would not Asking is impolite .25 be able to Unsure how/whom to tell meet needTuesday, January 22, 13
  • Once guests feel safe & satisfied with their80% eating experience, they become a loyal & repeat customers.Tuesday, January 22, 13
  • Attendees shouldn’t be punished for having a dietary need. 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. When serving guests with Participants should be special provided the same culinary dietary experience. needs, Chefs said:Tuesday, January 22, 13
  • 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/ $30 - $100 114 $3,420 - $11,400 $1,368 - $4,560 Dinner TOTAL 570 $11,058 - $24,054 $4,423 - $9,621 The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Benefits of Good Service • Bringing back customers • More WoM referrals  • Increased incremental spending • Demonstrating professionalism • Increase client base • Improve liking • Gain trust • Fine-tune customer service The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Meeting the Needs How to meet these needs while managing cost xTuesday, January 22, 13
  • Things to Consider Decor l Action Stations l Green Rooms l Bars l Menus Invitations l Amenities l Pre-con l Place Cards The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Needs Caterer & Managing • Ask for more information • Take it seriously Hotel • Effort, Ability, Promises & Delivery • Menu Planning • Use your Talent • Label • Seating • CommunicateTuesday, January 22, 13
  • Needs Planner Managing • Ask on invites • Know your audience • Use Resources • Menu Planning • Vendors • Seating • CommunicateTuesday, January 22, 13
  • Risk Management FOOD ALLER ✤ Follow applicable federal, CONC GY We stri ERNS state and district laws ve large s to provide a produc election of Standard Operating Procedures who ha ts for shopp ✤ ve food ers follow special allergies, prefer dietary or ✤ Legal Disclaimer ingredi specific taking ents. Despi we can every precau te ✤ Designate a person to manage our ite non guarante tion, ms are e that amoun free of nuts, w ts of nu trace ✤ Food Allergy Action Plans soy, fis heat, d ts, tree h, shell airy, eggs, seeds* fish, se or othe same ✤ Be prepared for reactions r allerg ens. The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • “If you treat the customer how they Aaron should be treated and Magness Zappos.com form personal connections with them, they’ll want to tell others about it.”Tuesday, January 22, 13
  • Image from Mobile Productions • Use whole, local foods • Special gift baskets • Prix fixeTuesday, January 22, 13
  • Know Your Product • Menu Options • Ingredients • Educate your staff • Become certifiedTuesday, January 22, 13
  • Alternative Meal Options Know Your (Optional) If you would prefer vegetarian or vegan meal options, Ask & Ask Again please select your preference below. If you have other special Product dietary needs, we ask that you make your own accommodations. Choose only one: vegetarian veganTuesday, January 22, 13
  • Resident of South Dakota “The host loudly asked, ‘Wheres the vegan?’”Tuesday, January 22, 13
  • Wedding “I was at a Guest wedding I was given a card by the waiter that read ‘One who is not eating.’”Tuesday, January 22, 13
  • 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 specialthe japonica rice salad on Friday, June Katz, and you will Katz uses a little vinegar dietary concerns withwhich Chef in our opinion be fine I discussed your special dietary concerns with our Executive Chef Rebecca with the buffet, with the exception of 11, in our Executive Chef 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 AMPLE selections that are GF, DF, Vegan, Vegetarian on your needs. We have AMPLE selections that are gluten-free, dairy-free, vegan and vegetarian, and that suit your Any nuts, cheese or fish are served as condiments 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 Celiac disease...All food for our event is being prepared away from 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 everything else, so we do not anticipate cross-contamination. anything. Everything is being prepared from scratch according to Chef Katzs 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. You are of coursesalad on Friday. she will know you need a dot on your you next week! will be sure to know who dish... advisedAnd well both lookthe list ofname tag so we Im ccing my colleague Alex Fiman so needs the special rice to read forward to seeing ingredients for each 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_cmbmTuesday, January 22, 13
  • “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 - Mahatma Gandhi 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.”Tuesday, January 22, 13
  • Roasted Chicken breast Steamed Broccoli and Roasted Red PotatoesTuesday, January 22, 13
  • Gluten & Diary Free AVOID SUGGESTIONS • Wheat • Quinoa porridge • Rye • Gluten-free Buckwheat Barley Breakfast • Pancakes • Couscous • Vegetable Omelets • Starches • Malt • Sliders on portobello or GF bun • Casein • Veggie Wraps on corn tortillas • Bread Entrée • Portobello Fillets w/ Béarnaise & Mashed • Crackers potatoes made w/ cashew cream • Cereal • Dairy • Roasted Brussels Sprouts with Refried • Cheese Side • Milk Butter Beans and Rice • Buttermilk • Soy Yogurts Break • Zucchini chips w/ Lime mint dipping sauce Dessert • Gluten Free Apple Pie Parfait The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Gluten, Diary & Egg Free Avoid Suggestions • Wheat • Rye Breakfast • Savory vegetable pancakes • Barley • Milk • Cheese • Baked Halibut w/ Asparagus, Butter Leeks & dill • Entrée • Eggs • Chicken Lettuce Wraps • Bulgar • Roasted Lamb Chops • Couscous • Starches • Kale salad w/ quinoa, tangerines & • Malt Sides toasted almonds • Casein • Mac & “Cheese” • Bread • Crackers • Kale chips • Cereal Breaks • Guacamole & Corn chips • Bacon • Sausage Desserts • Blondies The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Vegan & Gluten-free Avoid Suggestions • Wheat • Chewy Granola Bars • Rye Breakfast • Barley • Fruit Parfaits w/ GF granola • Couscous • Starches • Garden Gazpacho • Bread • Vegetable & Bean Chili • Beef Entrée • Old Bay Tofu Cakes • Pork • Portobello Fillets w/ Béarnaise & Mashed potatoes • Chicken made w/ cashew cream • Fish • Shellfish • Pan-roasted Summer Vegetables • Eggs Sides • Red and Blue Herbed Potatoes • Honey • Dairy Breaks • Avocado and Mango Lime Salad • Cheese • Milk • Buttermilk Desserts • Fresh Berry Crumble The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • Roasted Beet Salad with Arugula, Spicy Acacia Honey & Marcona Almonds The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013Tuesday, January 22, 13
  • 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 PureeTuesday, January 22, 13
  • Organic VEGAN Halal Pescitarian Local RAW Gluten Free Paleo Tree Nuts Crohn’s Rave Food Safety Corn Clean Eating FALCPA Menu Labeling ADA Kosher Macrobiotic Food Allergies CeliacVegetarian BuddhismTuesday, January 22, 13