NACE San Diego Presentation - April 9, 2013
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NACE San Diego Presentation - April 9, 2013

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NACE members can increase business and provide a better customer experience by understanding the dietary needs of their guests.

NACE members can increase business and provide a better customer experience by understanding the dietary needs of their guests.

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NACE San Diego Presentation - April 9, 2013 NACE San Diego Presentation - April 9, 2013 Presentation Transcript

  • Organic VEGAN Halal Pescitarian LocalRAW Gluten Free Paleo Tree Nuts Crohn’s Rave Food SafetyCorn Clean Eating FALCPA Menu LabelingADA Kosher Macrobiotic Food AllergiesCeliacVegetarian Buddhism
  • Guess Who’s Coming to Dinner? Understanding and Planning for Guests with Special Dietary NeedsNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
  • Essential Learning Components u Who is making the requests v What are the different dietary needs w Why we need to be concerned about them x Become aware of the how the ADA affects how we develop menus y When & Where we need to take care z How to meet these needs while managing costsNACE 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 Life Emotional, Physical, Familial, Cultural & PsychologicalNACE 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 is the only thingyoure going to buy that becomes you.” Carlo Petrini
  • main soup F&B seated Breakfast course hors dœuvres cocktails AM BreakPM Break entremet served staff meals meals salad Lunch brunch Supper Potluck VIP amenities catering cooking demos& servedseated Reception buffet Snacks Dinner entrée stations chef Green Rooms dessert Banquets plated
  • 1527m Million Food Allergies 1:133Obesity vegetarian 7:10 Vegan Celiac⅔ Chronic Disease11.2 25.8M35% Diabetes
  • Dietary Needs food allergies medical conditions personal preferences religious beliefs 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 Allergy Potentially Life-threatening Immune System ResponseNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
  • 1708 90 150 .15 .25
  • 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 dishesPeanuts
  • Shellfish • Salmon, tuna, halibut • Life-long • Fish flesh, gelatin, oil• Crustacean • Flavoring base• Mollusks• Salad dressing, Fish worcestershire sauce, stock, bouillabaisse, barbecue sauce
  • Wheat • • Legume Processed • Asian foods foods • Soy Oil• Four proteins• Not Gluten Soy intolerance• Reactions mild to severe• Couscous, soy sauce, pasta, bread crumbs
  • Milk• White & yolk • Whey & casein • ALL dairy• Hidden products• Raw vs. cooked • Sheep & goat’s • Manufactured products Eggs • Lactose
  • Gluten Sensitivity & Celiac Disease • Genetic autoimmune disorder Wheat • 1 in 133 Rye Barley • Malabsorption • Avoid Gluten Oats • No cure • Other conditionsNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
  • 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 Tumblr
  • geLacto-ovo Pescetarian LactoVegetarian Eggs VegetarianEgg Dairy DairyDairy Fish Raw RaveVe ian Unprocessed Whole fruits, Uncooked vegetables, grains, nuts and seeds tarFlexitarian Vegan MacrobioticOccasionally No use or Unprocessed .15eats meat consumption vegan.25 of animal No sugar or products refined oils
  • 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 no fish Rastafarianism x x over 12” x x Seventh Day Adventist x x x ? in some sects Sikh Halal or Kosher xNACE 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 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 xNACE 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 FALCPA Food Codes Canadian Gluten-FreeNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs x Copyright © Thrive! Meetings & Events — April 9, 2013
  • Limits 1+ major life activities Seeing, hearing,Eating, learning,interacting withothers, breathing Immune system,digestive, bowel,brain, respiratory, cardiovascular
  • 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 additivesNACE 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-free Labeling • White House • <20 ppm • FDA vs. USDA • Internationally
  • Vegetarian P Vegan P Gluten-Free Kosher Allergic To: Meeting the Needs Where, When & How to meet these needs while managing costs y z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 Consider Fryers l Buffets l Prep Areas l Storage l Hot Boxes Decor l Action Stations l Green Rooms l Bars l Menus Invitations l Amenities l Pre-con l Place CardsNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
  • P Vegetarian Needs Vegan • Ask for moreManaging information Gluten-Free Kosher • Vendors P Allergic To: • Take it seriously Other • Effort, Ability, Promises & Delivery • Menu Planning • Use your Talent • Label • Cross Contamination Caterer • Communicate & Hotel
  • Alternative Meal Options Know YourAsk & Ask Again (Optional) If you would prefer vegetarian or vegan meal options, please select your preference below. If you have otherProduct Choose only one: special dietary needs, we ask that you make your own accommodations. vegetarian veganNACE 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 & CheeseNACE 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? StuffingNACE 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 buffetNACE 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
  • Event: 5:30 PM to 6:30 PM Tray Passed Hors dOeuvres Door Signage Serve: 5:30 PM to 6:20 PM Seafood }(2) 6 Registration Tables w/4 Chairs & Wastebasket Ahi Poke (1) 6 Raffle Table Fig & Gorgonzola Wrapped in Prosciutto Vegan/Vegetarian Option? Scattered Belly Bars Chicken Samosas, Mango Chutney Dairy Reception Stations Wheat/Gluten Room Setup Serve: 7:00 PM to 8:15 PM Vegan/Vegetarian Option? What’s in the BRAZILIAN CHURRASCARIA STATION Marinated Grilled Tri-Tip Event: 6:20 PM to 8:30 PM marinade? Citrus Marinated Shrimp** Some sausage have Podium on Riser along East Wall Smoked Sausages flour in casings (72) Rounds of 10 per table Petite Rolls Ivory Cloths Dairy Creamy Horseradish & Ancho Chile Sauce Wheat/Gluten Green Napkins BAJA STREET TACO STATION Artistic Floral providing Centerpieces Carne Asada Tacos with Pico De Gallo Wheat/Gluten Mahi Mahi Tacos with Mexican Lime Crema Food Stations Dairy Veg. Zucchini, Corn & Poblano Pepper Tacos** ( ) Reserved Rounds Are they served in Flour & Corn** Tortillas same dish? FRY BAR STATION Is the same fryer Audio Visual Portobello Mushroom Steak Fries used for floured Crispy Green Bean Fries items? Wheat/Gluten Curry Spiced Sweet Potato Fries** Were they Event: 6:20 PM to 8:30 PM Specialty Salts Display dipped in egg? 1 Wired Microphone @$50.00 Each GOURMET SALAD STATION (All items with Noted Dietary Reqs) Microphone A&P Baby Spinach Salad with Strawberries & Toasted Almonds** Are the veggies Citrus Herb Vinaigrette** roasted on same Additional AV TBA Quinoa Salad with Roasted Vegetables** grill as meats/ Spicy Thai Mango & Vegetable Salad** poultry? Special Requirements Wheat/Gluten Artisan Breads Was a gluten- Schedule: sauce on the SERVED DESSERT & COFFEE meats/poultry? 5:30PM Reception Dairy Alternate Individual Strawberry Mango Mousse Cake & Kahlua 6:20 PM Doors Open Chocolate Mousse Cake 6:40 PM Program Wheat/Gluten Fresh Fruit Dessert** 7:00 PM Stations 8:15 PM Raffles Gelatin Brewed Coffee, Tea & Decaf 8:30 PM Adjournment Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs NACE San Diego Guess Who’s Copyright © Thrive! Meetings & Events — April 9, 2013 Use Dinner Plates at Stations
  • Positive Impact Increased Word of revenues mouth Experience levelsNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs w Copyright © Thrive! Meetings & Events — April 9, 2013
  • “If you treat the customer how they Aaronshould be treated and Magness Zappos.com form personal connections with them, they’ll want to tell others about it.”
  • Don’t Perceived lack want to be a of empathy to burden your need Low Expectations of Products & ServicesEmbarrassed Host/event .15 would notAsking is impolite .25 be able to meet need Unsure how/whom to tell
  • Do notWhen asked about return toeating at events, eventspeople withdietary needs:50 % Do not attend events
  • Once guests feel safe &80% satisfied with their eating experience, they become a loyal & repeat customers.
  • Attendees shouldn’t be punished for having a dietary need. Food & service are areflection 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 Guests should be provided special the same culinary dietary experience. needs, Chefs said:
  • • 46% of “We can never forget guests • The law that we are in the • Newhospitality business, clientele • Customers come back and that serving less • Increase Revenuethan nourishing, fresh, Bonni healthy food is no Scepkowski Stellar Meetings way to be hospitable.”
  • San Diego Saturday, June 29 NTC Park at Liberty Station Sponsored by Sea World Entertainment 500+ Walkers 500+ members of SD Food Allergy Support Group www.foodallergywalk.orgNACE 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, CHC Thrive! Meetings & Events tracy@thrivemeetings.com www.thrivemeetings.com thrivemeetings Sign up for the thrivemeetingsevents newsletter. www.slideshare.net/tstuckrathNACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013
  • Organic VEGAN Halal Pescitarian LocalRAW Gluten Free Paleo Tree Nuts Crohn’s Rave Food SafetyCorn Clean Eating FALCPA Menu LabelingADA Kosher Macrobiotic Food AllergiesCeliacVegetarian Buddhism