FOOD
FIGHT!

Winning the Battle of Special Meal Requests
Tracy Stuckrath

CSEP, CMM, CHC, CFPM

• Certified event professional,
strategic meetings manager & health coach
• One of ...
Essential Learning Components
u

Understanding various dietary needs

v

Offering healthy meal options for attendees.

w...
A
1

Food Allergies

2

Medical Condition

3
4

Lifestyle Preference
Religious Practices
“One of the biggest

misconceptions
is that
people with
food allergies
want the

whole event
to accommodate

their allergi...
“All I ask
of food is
that it
doesn’t
harm me.”

Michael
Palin

(Monty Python’s
Flying Circus)
“Food

is the only thing
you're going to buy that

becomes
you.”

Carlo Petrini
James Beard

“Food
is our

common
ground,
a universal
experience.”
4,931
day
23,190
events

every

.15
.25

food functions
Don’t
want to
be a
burden

Perceived lack
of empathy to
their need

Low
Expectations
of Products &
Services
Asking is impo...
Food Allergy
15 Million

1:133
27m Celiac
Chronic
⅓ Disease
Kosher Diabetes
25.8M
11.2
Obesity

Vegetarian
Vegan

7:10
Food Allergy

Potentially Life-threatening Immune System Response
MPI New Jersey

Food Fight!

October 29, 2013
120

8

90
+

150
• Seldom to
allergic to
just one type
• Not legumes
or seeds
• Coconut
• Extracts
• Life-long
• Crustacean
• Mollusks
• Salad
dressing,
worcestershire
sauce, stock,
bouillabaisse,
barbecue
sauce
• Life-long
• #s tripled
since 1997
• 3.3 Million
• Legume
• International
dishes
• Salmon, tuna,
halibut
• Life-long
• Fish flesh,
gelatin, oil
• Flavoring
base
• Whites & yolk
• Hidden
• Raw vs.
cooked
• Four proteins
• Not Gluten
intolerance
• Reactions
mild to severe
• Couscous,
soy sauce,
pasta, bread
crumbs
• Whey &
casein
• ALL dairy
products
• Sheep &
goat’s
• Manufactured
products
• Lactose
Intolerance
• Legume
• Processed
foods
• Asian foods
• Soy Oil
“Chronic
disease is a
foodborne
illness. We ate
our way into
this mess, and
we must eat
our way out.”
Mark Hyman

Leading
...
Behavioral Risk Factors
•
•
•
•

Tobacco Use
Physical Activity
Unhealthy Diet

• High blood pressure

}

• High blood gluc...
Wheat

Rye

Celiac Disease
Oats

Barley
65%

World’s
population
lives in
countries
where being
overweight
or obesity
kills more
people than
malnutrition
Crohn’s & Colitis
• Chronic inflammatory
disease affecting
gastrointestinal tract
• 500,000 Americans
• Inflammatory bowel
d...
of 21st Century

Epidemic

1:3 Americans
• Blood sugar
•

•

Low in salt, fat
and sugar

•

High in fiber

•

What, when
a...
Vegetarian
Vegan

Atlanta Foodservice Expo

Navigating the Dietary Needs of Guests

No
• Animals
• Milk
• Eggs
• Honey

Oc...
Paleo
No

• Processed
foods
• Sugar, candy

• Sweet fruit
• Grains
• Beans

• Dairy
• Seed Oils
“Food is an

important
religion
live my
life.”
part

of my

and the way I

Arlene
Mathes-Scharf
Kashrut.com
Religious-based Diets
Judaism
Buddhism
Hinduism
Islam

Kosher

x

x

x

x

x

some
Restricted/
Avoided

x

Halal

x

Koshe...
Religious-based Diets
Protestants
Roman
Catholicism
Eastern
Orthodox
Jainism

Few Restrictions
Restricted on certain days
...
Seeing, hearing, walking

Eating

learning, interacting with
others, breathing

Bodily
functions
immune,
digestive, bowel,...
Food Allergen
Labeling
• FALCPA of 2004
• Requirement for all packaged foods
• Colorings, flavors and additives
Labeling

Gluten-free

•
•
•

Passed
<20 ppm
FDA vs. USDA
Food Allergies
what you need to know
Millions of people have food allergies that
can range from mild to life-threatening.
...
Learning Curve
Empowerment

E

Accommodate, Simplify

K Knowledge

Apply, Communicate, Train

Education

Awareness

I

Inf...
main
course

soup

Supper

Coffee break

hors d’œuvres

Snacks

staff meals

catering

team building

VIP amenities

cooki...
•
•

Substitutions

•

Receiving &
Storage

•

Utensils

•

Catering for Guests with Dietary Needs

Ingredients

•

Crown ...
• Surfaces
• Utensils
• Equipment
• Condiments
• Garnishes
• Storage

&
Presentation
Consider
•
•

Site Visits

•

Action Stations

•

Bars

•

Green Rooms

•

Amenities

•
Navigating the Dietary Needs of Gu...
Consider
•
•

Menus

•

Back of House

•

Front of House

•

Set-up

•

Staffing

•
Atlanta Foodservice Expo

Standard Ope...
50

%

Do not attend events
Do not return to events
$125,000
Missed Revenue?

Five-day conference
80%
New Revenue?

Once guests
feel safe &
satisfied
with their
eating
experience,
they become
a loyal &
repeat
customers.
“Food
is our

common
ground,
a universal
experience.”
Tracy
Stuckrath

CSEP
CMM
CHC
CFSM

tracy@thrivemeetings.com
404-242-0530
www.thrivemeetings.com

www.facebook.com/thrivem...
Food Fight for MPI New Jersey
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 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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Food Fight for MPI New Jersey

  1. 1. FOOD FIGHT! Winning the Battle of Special Meal Requests
  2. 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. 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. 4. A 1 Food Allergies 2 Medical Condition 3 4 Lifestyle Preference Religious Practices
  5. 5. “One of the biggest misconceptions is that people with food allergies want the whole event to accommodate their allergies.” Sandra Beasley author
  6. 6. “All I ask of food is that it doesn’t harm me.” Michael Palin (Monty Python’s Flying Circus)
  7. 7. “Food is the only thing you're going to buy that becomes you.” Carlo Petrini
  8. 8. James Beard “Food is our common ground, a universal experience.”
  9. 9. 4,931 day 23,190 events every .15 .25 food functions
  10. 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. 11. Food Allergy 15 Million 1:133 27m Celiac Chronic ⅓ Disease Kosher Diabetes 25.8M 11.2 Obesity Vegetarian Vegan 7:10
  12. 12. Food Allergy Potentially Life-threatening Immune System Response MPI New Jersey Food Fight! October 29, 2013
  13. 13. 120 8 90 + 150
  14. 14. • Seldom to allergic to just one type • Not legumes or seeds • Coconut • Extracts • Life-long
  15. 15. • Crustacean • Mollusks • Salad dressing, worcestershire sauce, stock, bouillabaisse, barbecue sauce
  16. 16. • Life-long • #s tripled since 1997 • 3.3 Million • Legume • International dishes
  17. 17. • Salmon, tuna, halibut • Life-long • Fish flesh, gelatin, oil • Flavoring base
  18. 18. • Whites & yolk • Hidden • Raw vs. cooked
  19. 19. • Four proteins • Not Gluten intolerance • Reactions mild to severe • Couscous, soy sauce, pasta, bread crumbs
  20. 20. • Whey & casein • ALL dairy products • Sheep & goat’s • Manufactured products • Lactose Intolerance
  21. 21. • Legume • Processed foods • Asian foods • Soy Oil
  22. 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. 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. 24. Wheat Rye Celiac Disease Oats Barley
  25. 25. 65% World’s population lives in countries where being overweight or obesity kills more people than malnutrition
  26. 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. 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. 28. Vegetarian Vegan Atlanta Foodservice Expo Navigating the Dietary Needs of Guests No • Animals • Milk • Eggs • Honey October 21, 2013
  29. 29. Paleo No • Processed foods • Sugar, candy • Sweet fruit • Grains • Beans • Dairy • Seed Oils
  30. 30. “Food is an important religion live my life.” part of my and the way I Arlene Mathes-Scharf Kashrut.com
  31. 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. 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. 33. Seeing, hearing, walking Eating learning, interacting with others, breathing Bodily functions immune, digestive, bowel, brain, respiratory, cardiovascular systems
  34. 34. Food Allergen Labeling • FALCPA of 2004 • Requirement for all packaged foods • Colorings, flavors and additives
  35. 35. Labeling Gluten-free • • • Passed <20 ppm FDA vs. USDA
  36. 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. 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. 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. 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. 40. • Surfaces • Utensils • Equipment • Condiments • Garnishes • Storage & Presentation
  41. 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. 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. 43. 50 % Do not attend events Do not return to events
  44. 44. $125,000 Missed Revenue? Five-day conference
  45. 45. 80% New Revenue? Once guests feel safe & satisfied with their eating experience, they become a loyal & repeat customers.
  46. 46. “Food is our common ground, a universal experience.”
  47. 47. Tracy Stuckrath CSEP CMM CHC CFSM tracy@thrivemeetings.com 404-242-0530 www.thrivemeetings.com www.facebook.com/thrivemeetingsevents www.linkedin.com/tracystuckath

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