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Food Fight—MPI St. Louis


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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. Players/teams will compete to see who knows the most about food allergies and other dietary needs, table etiquette, sustainability, food safety, food culture, nutrition, cooking techniques and ingredients.

Published in: Education
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Food Fight—MPI St. Louis

  1. 1. FOOD FIGHT!Winning the Battle of Special Meal Requests
  2. 2. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 • 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 • Not a doctor, nutritionist or lawyer Tracy StuckrathCSEP, CMM, CHC, CFPM
  3. 3. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 Elc #1 Participate|Understand|Comprehend|Learn NFirst  Course:   Honeyed-­‐apple  spring  le5uce  bundle  with  Arugula   walnut  pesto,  fresh  fruit  stuffed  strawberry,  citrus   dressing       Second  Course:   Pecan  dusted  chicken  breast,  summer  squash   “succotash,  sweet  potato  puree,  roasted  spiced   sweet  potato,  broccolini,  chicken  jus  reducEon   ! Dessert   Dark  chocolate  cup  with  seasonal  berries  and   sabayon  sauce N V V Vg Vg
  4. 4. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 Understanding various dietary needs Offering healthy meal options for attendees. Saving money when ordering F&B. Establishing better communication with F&B partners when planning events. Essential Learning Components u v w x
  5. 5. A Food Allergies1 2 Medical Condition 3 Lifestyle Preference 4 Religious Practices
  6. 6. @tstuckrath @thrivemeetingsMPI St. Louis our common ground, ~James Beard “Food is a universal experience.”
  7. 7. “Foodis the only thing you're going to buy that becomes you.”Carlo Petrini
  8. 8. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 7:10Chronic Disease
  9. 9. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 25.8 millionDiabetes
  10. 10. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 35%/17%Obesity
  11. 11. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 15 millionFood Allergy
  12. 12. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 1:133Celiac Disease
  13. 13. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 27 millionVegetarian & Vegan
  14. 14. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 36%Religious
  15. 15. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 1.8 MillionMeetings
  16. 16. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 1.8 MillionMeetings 225 MillionPeople $54.5 BillionFood & Beverage food functions 23,1904,931 eventsday $149.3 million $6,439114 people each
  17. 17. 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 Coffee breakteam building
  18. 18. @tstuckrath @thrivemeetingsMPI St. Louis Food Allergy Potentially ! ! ! ! ! Immune System Response LIFE- THREATENING
  19. 19. 120 8 150+ 90
  20. 20. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat our way out.” Dr. Mark Hyman
  21. 21. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 • Tobacco Use • Physical Activity • Unhealthy Diet • Use of Alcohol } Chronic Disease 7:10deaths/year
  22. 22. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 @tstuckrath @thrivemeetingsMPI Northern California: Menu ImpossibleFebruary 19, 2014 Sugar Addictive, destructive substance 142 pounds Inflammation “Diabesity” A little creates desire for more 57 different names for sugar
  23. 23. @tstuckrath @thrivemeetingsMPI St. Louis Celiac Disease Genetic autoimmune disease 1:133 Malabsorption Avoid Gluten No cure Oatmeal? Wheat | Rye | Barley
  24. 24. @tstuckrath @thrivemeetingsMPI St. Louis
 1:3 Americans Manage blood sugar Low salt, fat & sugar High in fiber What, when & how much Epidemic of 
 21st Century
  25. 25. @tstuckrath @thrivemeetingsMPI St. Louis World’s population lives in countries where being overweight or obesity kills more people than malnutrition 65%
  26. 26. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 Vegetarian No Beef Pork Poultry Fish Shellfish
  27. 27. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 Vegan
  28. 28. Paleo• Processed foods • Sugar,candy • Sweetfruit • Grains • Beans • Dairy • SeedOils No
  29. 29. Arlene 
 Mathes-Scharf “Food is an important ! part of my religionand the way I live my life.”
  30. 30. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 Judaism Kosher x Kosher finned fish only Kosher Not with meat Buddhism x x some P P Hinduism x x 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
  31. 31. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 Protestants Few Restrictions Roman Catholicism Restricted on certain days Eastern Orthodox Restriction s Restriction s Jainism x x x x x x Mormonism x Baha’i some are vegetarians x
  32. 32. @tstuckrath @thrivemeetingsMPI St. Louis JANUARY Chinese New Year (Confucian/Taoist/Buddhist) ! ! FEBRUARY Ash Wednesday (Christian) Lent (Christian) ! ! APRIL Good Friday (Christian) Easter (Christian) Shavuot (Jewish) Passover (Jewish) ! ! JUNE/JULY Ramadan (Islamic) ! 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/Buddhist/ Sikhism/Jainism) Thanksgiving ! ! DECEMBER Hanukkah (Jewish) Christmas (Christian)
  33. 33. Seeing, hearing,walking Eatinglearning, interacting with others, breathing Bodily functionsimmune, 
 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. Gluten-free Labeling • Passed • <20 ppm • FDA vs. USDA
  36. 36. 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® Allergen Training • FARE • Food Allergy Awareness Act • Massachusetts, St. Paul, 
 New York • Training, posters, menus
  37. 37. .15! .25! Host would not be able to meet need Embarrassed Asking is impolite Unsure how to tell Perceived lack of empathy to their need Don’t want to be a burden Low Expectations of Products & Services
  38. 38. @tstuckrath @thrivemeetingsMPI St. Louis
 • Invitations • Registration Sites • Site Visits • Action Stations • Bars • Green Rooms • Place Cards • Apps Consider
  39. 39. Eggs Milk/Dairy Soy Wheat Shellfish Fish Tree Nuts Peanuts Other _______________
  40. 40. Eggs Milk/Dairy Soy Wheat Shellfish Fish Tree Nuts Peanuts Other _______________
  41. 41. @tstuckrath @thrivemeetingsMPI St. Louis
 @tstuckrath @thrivemeetingsMPI St. Louis • Contracts • Invitations • Registration Sites • Site Visits • Action Stations • Bars • Green Rooms • Place Cards • Apps Consider
  42. 42. @tstuckrath @thrivemeetingsMPI St. Louis
 Consider • SOPs • Menus • Back of House • Front of House • Set-up • Staffing • Communication • Sundries
  43. 43. % 50Do not return to events Do not attend events
  44. 44. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 $125,000 Missed Revenue? Five-day conference
  45. 45. @tstuckrath @thrivemeetingsMPI St. Louis Once guests feel safe & satisfied with their eating experience, 
 they become a loyal & repeat customers. 80% New Revenue?
  46. 46. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 • Bringing back customers • More referrals  • Increased incremental spending • Demonstrating professionalism • Increase client base • Improve liking Benefits of Good Service
  47. 47. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 • Gain trust • New client base • Fine-tune customer service • Budget Savings • Less Waste Benefits of Good Service
  48. 48. @tstuckrath @thrivemeetingsMPI St. LouisMarch 20, 2014 ! Tracy Stuckrath 404-242-0530 CSEP, CMM, CHC, CFPM