Enhancing Events Through Thoughtful Food and Beverage Planning with Tracy Stuckrath

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Welcome to the Event Pro show, your ultimate guide to the world of corporate

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events. Whether you're a corporate event planner, experiential marketing

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pro, producer, technician, or anyone involved in creating exceptional

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events, this podcast is your go to resource for valuable insights,

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expert tips, and inspiring stories from the industry's leading professionals.

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Well, thank you for joining us on this latest episode of the Event Pro Show.

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I have a great guest today and, and I'm just going to jump, Tracy, if

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you don't mind, I'm going to jump right into your bio here so we can

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get right to it because I'm excited to talk with you about all

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the things that you know. So our guest today, Tracy, is the founder and president

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of Thrive Meeting and Events and the host of the Eating

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at a Meeting podcast. How many episodes are you up to now?

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304. 304. Holy cow. Prolific amount of

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podcast episodes. So very much. A subject matter Expert with over 30

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years of experience in event planning. She helps organize

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organizations, create safe, inclusive, and sustainable food and beverage

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experiences that enhance culture, inclusion, and employee guest

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satisfaction. She's Also Co authored two books, published

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over 150 articles. Holy cow, Tracy. And is

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recognized as a leader in the meetings and event industry. She holds certifications

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in special events, meetings management, health coaching, and food safety.

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Please welcome to the show, Tracy Stuckreth. Thank you so

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much. Thank you. I'm so excited to be here. Yeah, it's amazing.

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I feel like we have kind of a celebrity in our,

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our circles. So Tracy speaks at a lot of events

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and where I really met you was just a few

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weeks ago at an event. And we've met before, but, like

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really talked and what you talked about.

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I was kind of shocked that I've been in corporate events

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for 20, 25 years and

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never really taken the time to think about the things you think about

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every day. And it kind of like I really did think about it for the

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next few days of like, wow. And everywhere I looked, I was like, I'm seeing

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things that I've never noticed before. So that, oh, I'm so

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excited. Thank you. So you have impacted me. Thank

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you. So, on that note, I know we're going to get into

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your specialty, but I really want to ask you just like a starting question

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of. Okay, what's the first event you can remember attending as a child?

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Just something way. Oh, attending as a

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child. I mean, the first

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ones, I, I. Well, first of all would be Donnie and Marie

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concert, but I love that. Yeah. But I, I mean,

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I think it's like the field days and the.

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And football games, right. Peewee football games. Those are

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the kinds of events that I really kind of remember until

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I jumped to high school. Right. You know, and. Or even actually,

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let's. I'll take it to middle school. And we did the sock hop in

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middle school. The sock hop. Are you talking about where you get in the.

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Get in the sack? No, we. It was like the 1950s and you had to

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wear fun socks. Oh. And I totally was running across the thing

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and fell on my rear end because I was doing whatever. But even

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now I'll jumped to elementary school though, too, which is fifth grade.

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Is that fifth grade? I don't know so many. I. I'm

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a Marine brat, so I moved around a lot. But this

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Sadie Hawkins dance in fifth grade. Sadie Hawkins dance,

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where you ask the guys to the dance. That's the Sadie Hawkins thing, Right.

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And I was brand, brand new in school, so somebody just hooked

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me up. Nice. Nice. Yeah. So Joey Rizzo,

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really? Was that. That was their name. Joey Bris. That was her name, yeah. Oh,

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it sounds like right out of Greece or something. Exactly.

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I love it. I love it. So you being a. A military,

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like a Marine brat, is that what you had to kind of

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make friends quick and then kind of

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have some sort of roots, and then you had to do that again and. Again

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and again every three years. Do you think that affected you and how you approach

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life even now? Well, I. I

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just wrote my bio and. And at the bottom of it,

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or re. Sent it to somebody there the other day. And I'm like, it'll says

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you'll catch Tracy talking to strangers. Because that's what I do. I love

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doing that, and I think that did give me that ability to do that.

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But it also depends on the years that you

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move, because I moved before

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9th grade and between 11th and 12th, where.

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And then we moved again after 12th. And so my brother did 7th,

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8th, and 9th in Japan, whereas I was 9th, 10th, 11th,

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and then he did 10th in Georgia and then 11th and 12th in

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Maryland. So I really do think it depends on

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where that falls and how it impacts you. I think the higher in

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high school you get is it just gets more and more challenging. Like smaller kids

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are resilient, you know, but right high school, you build some. Some

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roots and it's hard to kind of start over again. Well, and I

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moved from Okinawa, Japan, to southwest Georgia. That's for my scene for my

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senior year in high school. That's tough. I can't think of a more challenging time

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of life to Move and then move halfway around the world. Right,

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exactly. And it was, it, I joke, it was like stepping into Footloose

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because it was just a completely different environment from.

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Japan to where you ended up.

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So now you find yourself in environments because I see you

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speak at all sorts of things, go to all sorts of things. You do your

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show, you're always meeting new people. So it's

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kind of like your comfort zone. Completely is my comfort

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zone. And I mean in the last couple of flights that I've been on as

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well, I have just chatted

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and ironically they've all been men that I've had these random

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conversations with one about what's going on in the, you know,

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what's going on in the US and 1, 1 gentleman was

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gay and married and another one was Jewish.

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And so it was been really interesting

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to chat with them and get their perspectives on

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what's going. And a lot of times we were whispering to each other because we

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don't want the whole plane to hear what we're talking about.

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It's nice to find people that you don't

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even know and you can have a conversation, civil conversation with. Right, right.

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About an important topic and,

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and walk away with, okay, I've got a new perspective.

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Or I'm like, oh, I don't want to talk to him again. Right. But yeah,

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I think that's essential in a functioning society and

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I think you're circling around something of

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like one of the important fundamentals of why we do what we

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do, like people together in real life is

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so important, especially now because if we can keep

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those skills up of being able to interact with people and see the value of

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people, that we don't necessarily have to agree on every single thing.

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But if you're just doing social media all the time, you just kind of

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refine it down to the few people in the world that think exactly

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like you. And that's really a. Not a great place to be as a human.

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Exactly. And we're in a little bit of a, well, a little bit of a

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turmoil with event, live events because of all the government, you

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know, the stipulations that have been put on government, the departments that have been

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closed and people afraid to come to the United States

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to travel. So the events industry is once again, the live

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events in person meetings are getting hit

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hard by what's going on. And

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you, I think people disconnect that value

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of this face to face conversation. Sitting next to a plane or sitting next

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to somebody at a 72 inch round table. Right.

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Chatting with Somebody that. That is really, really valuable

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conversations to have and interactions to have. So

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it's. It's unfortunate that we're

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getting hit hard, and I think we're. I said this during COVID

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you, especially your team, you wear all black so that you're hidden behind the

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scenes. People can't see that technical stuff that's happening on, you

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know, happening to make that event happen. Event planners do the same thing. Right.

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But for that same reason, people don't know that we

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exist, that our industry exists, and that we are here

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to make these events happen. And then when you cancel this,

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you're canceling our industry. Right. Which by

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design, is supposed to be not seen, but it

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represents. There's such a huge amount of people represented in events.

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Right. And we're not supposed to be seen, but we're responsible for

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bringing everybody together. That's right. So it's very

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ironic or whatever that backwards word would

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be like, we were responsible for bringing everybody together, but we're not allowed to be

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seen. We're that wizard of. The wizard of Oz guy.

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Totally. Totally. And it was super apparent when we walk through Covid

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when that. That kind of. I don't want to call it a flaw. It was

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just something that was very apparent that when you see restaurants

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shut down, you see, you know, most of the employees,

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especially, even. Especially if you go to a restaurant with an open kitchen, you can

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almost see the whole staff. And so you think when they. Oh, they shut that

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restaurant down, there's a whole team that can't work. You go to an event,

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and a lot of times all you see, maybe. Maybe if you even

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notice them, is somebody maybe at the audio console or something. Maybe.

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But really, if it's done right, you're not even noticing anybody. But it represents

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just as many people, if not more than a major restaurant or something.

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I love that. Having your podcast, eating at a meeting. I think

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it just struck me that in my family growing up,

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where we all connected was around food. And so it was

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meals. It was the type of meal you're having, the length of time,

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all that. All that. And it's interesting that you have spent a

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lot of your career thinking about meetings, but the eating

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part, and it all kind of clicked in my head. That actually is one of

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the most essential parts of these meetings is because there's something that

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happens when we're all doing an activity that we all

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relate to, no matter what. 100. Yeah. And

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it is. I mean, not to discount AV, but it is a

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higher expense than the AV card. It is. Yeah. And I was just on

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a webinar with Julius Solaris, and

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it was food and beverage, then AV or

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venue. And venue were the top three expenses, and food and beverage by at

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least 15% higher than the other two. And

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it's the thing that we spend the least amount of time focused on.

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And I've been practicing for my speech that I'm doing

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on Tuesday, and it's the. Such

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an opportunity to create an experience with the food and

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beverage that you're serving. And we need to be really proactive

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about it. Right versus, versus. Assuming that

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I'm going to pick the day of the week menu for. For Monday and then

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Tuesday and then Wednesday and assume that there's something for everybody. Right.

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There's a lot of assumptions made with food and beverage. Right. Without the education

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to make those decisions. Exactly. Yeah. Which is. That's the part that hit

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me the other day when I was hearing you talk is like. I'm like, yeah,

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I can. You know, I. I understand. There's people with. No, you don't understand

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at all. And you need to kind of get inside their head and see it

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through their eyes. Oh, you don't have any options

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for. And they shouldn't have to struggle through that. You know, there should be

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inclusivity in that. You. You obviously have a passion for

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education in this space too, especially in the corporate

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meeting space. But was there anything personally that led you to

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that point in your life where this became a real driving passion in what

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you do? Well, when I first found out, and

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it's been. It was 2003, and two things

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came to mind, or come to mind with that, is that I didn't. I was

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doing an event for 1200 people at Disney at the

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Contemporary, and it was relatively

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close. Recent, after I had found out about my

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allergies, and I was mortified because my allergies were

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on 90 pages of banquet event orders. And

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I was walking. I can totally remember this. I was walking the hallway with the

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chef down in the Contemporary, and she looked at me and she's like, if I

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don't put it on the B O, then if I'm not here, the staff doesn't

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know. Yep. And the staff relies on that banquet event order to

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do so many things. If it's not on the beo, they don't know to do

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it. Right. And so I'm like, okay.

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And it's a mini contract. It's another supplemental contract to the contract

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you have for that venue. But the other one was

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when I was in Corporate. And I found out about my food allergies

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in corporate, and we were having a staff meeting,

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staff birthday celebration. Let me correct that. And my

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boss's boss said, just, Tracy, just eat the damn cake. Yeah.

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I'm like, but I can't, because it's got

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gluten and sugar. And I mean, that

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happened, like, 20 years ago. Yeah. I

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mean, so I still tell that story, and that's really kind of

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what. And there's. There's people that probably still connect to that story, like.

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That's right. Moving the needle has been a challenge, you know, over

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that 20 years. Yeah. And I saw her at a funeral years later,

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and she said, you know what? I kind of understand it now, because my daughter

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went vegan or vegetarian for a while, and she trying to feed

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her. And I'm like, oh, well, I'm glad you realize this

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now. I'm still telling this story about you

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24, 20 years later. Right. Yeah. It would be wonderful

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if you had just empathy before, but. Right. Yeah. You had to have

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a personal experience. So I.

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If. If you were. I'm. I don't like this term. I just don't know how

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to phrase it. But why should the average person. For lack of a

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better term, why should the average person care about food?

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Inclusivity. Let's just starting there

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is, like, the foundation for the conversation here. Right.

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Because. All right, I. We talked about me talking to

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strangers. If you don't talk to strangers, you can't make a new friend.

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Right, Right. Right. And so if you can't

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feed me. Right. You've just lost the ability for me to

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be your friend. Because I actually. If we're in an event

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or, you know, whether it's at school, you know,

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whatever, or at a corporate event, I'm gonna have to leave

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to go get food or I'm gonna be very

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hangry while I'm talking to you, because I'm gonna sit there

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and watch you eat food while I don't have

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any. And. Which then reminds me of a question that I asked my

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niece when she was 9. She's now 23.

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And we were at. We went to Pinehurst.

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We were in Pinehurst to visit my grandmother, and we went to the country

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club to talk to the chef, and she wanted to come with me.

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So we went and I. I said to Abby, I said, when we all

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go out to dinner, the nine of us, you know, what is it like

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when we sit down to dinner and you've got your food and I don't

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have mine yet, and she's like, I feel guilty. I'm like, why

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do you feel guilty? She's like, because I have food and you don't.

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And she was 9 at the time. And,

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you know, really struck me, you know, at that. I

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mean, that's what, 8, 7, 17. I don't even know how to add it 14

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years ago that she said that. But it really stands out. And

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I think when we're thinking about just the average

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Joe person, you know, you know, I.

256
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Food is the thing that we use to connect with people. If you move or

257
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somebody's sick or you give food to them. But I'm like,

258
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if you give food to me that has noodles in it,

259
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or like my neighbors do, you know,

260
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they're like, oh, well, your parents can eat this, but you can't.

261
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Great, thanks. Thanks. I

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appreciate that. Yeah, yeah.

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So it, I, I don't know if that answered your question. I just used a

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bunch of examples to. It's a, it's just a very human

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thing. I mean, and I, I just can't get away from the

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word empathy. And it's just another way

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of showing people that you care. Right. But I

268
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don't think it should be an exception. I think it should be

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part of the process. Not something that we're like, oh

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brother, we got to deal with this. Right? But this is just, we're, we're dealing

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with humans and let's make sure we serve them all really well.

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And that was kind of the thing I walked away with the last time that,

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you know, I heard you talk is, it's, it's not like some

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big exception. This is just, if we're going to serve humans, let's serve

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humans. And the people that do it the best not only

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are just doing the right thing, but it actually can be a competitive advantage.

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100 for venues are way ahead of the curve on this.

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Well, and there's a statistic that my friend Shandy from

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Certistar has on her website and it says that the

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food allergic person or person with celiac dietary needs,

281
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their restaurant bill is typically

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38% less than the non food

283
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allergic person's bill. And then another stat that I have

284
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from celiac or gluten free passport

285
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is that 91% of people with food allergies or

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celiac disease will come back to a restaurant if they've

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been fed well and respected. So if you can

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increase your sales by offering more

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options, whether it be a restaurant or

290
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an event, you're going to get 91% of those

291
00:18:06,530 --> 00:18:09,610
people back, right? That's revenue in your pocket.

292
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So. Right. So not only just empathy, there's actually a business side to

293
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this. That does make sense. Right? Yeah.

294
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And then, then another, the business side of it too.

295
00:18:21,290 --> 00:18:24,890
And talking about risk, part of that my computer keeps sliding

296
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is. So I don't know if you saw in the news last, and I

297
00:18:29,570 --> 00:18:32,570
mentioned it in my speech that last December, Dominique Brown,

298
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a young woman, was invited to an event and she did everything right. She

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shared her dietary needs, her food allergy in adv. She

300
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asked the server if she, you

301
00:18:44,430 --> 00:18:47,950
know, had if that. That contained her allergen. They said no, she

302
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trusted them. But unfortunately that trust was

303
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broken and she. It cost her life. But by

304
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asking the question about dietary needs in advance

305
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and making sure that you're looking through these things, it actually

306
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is a. It's reducing your risk. It's

307
00:19:06,740 --> 00:19:09,940
taking it. It's taking that step from risk,

308
00:19:10,580 --> 00:19:13,980
assess risk, following up with risk, but as a preventative

309
00:19:13,980 --> 00:19:17,380
measure to avoid risk. Right. So

310
00:19:17,780 --> 00:19:21,380
think about, I mean, the bad PR that, that event, that

311
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company, that venue got from that. And we still don't know the results

312
00:19:25,220 --> 00:19:29,020
of that yet. But except for the. That piece of the

313
00:19:29,020 --> 00:19:32,820
story. But you know, the repercussions from

314
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that. I'm like, if that ounce of prevention could have just been done,

315
00:19:36,660 --> 00:19:40,220
it would have reduced that risk tremendously. Right. Or eliminated it

316
00:19:40,220 --> 00:19:43,860
altogether. Right. It. There's layers. There's

317
00:19:43,860 --> 00:19:47,300
layers that. When you start really looking at it and taking it seriously.

318
00:19:47,540 --> 00:19:51,300
But, But I think you've probably also seen misguided efforts.

319
00:19:51,300 --> 00:19:55,020
So give me some examples of some misguided efforts

320
00:19:55,020 --> 00:19:58,780
of venues that, that are trying to add inclusive

321
00:19:58,780 --> 00:20:02,630
food options at events. But you're like, okay, this. They. They don't

322
00:20:02,630 --> 00:20:06,110
clearly don't understand. There,

323
00:20:06,590 --> 00:20:10,390
there's one. And pictures are a thousand words, but. Or whatever that phrase

324
00:20:10,390 --> 00:20:14,070
is. But. So I, I do have a picture of this, but it's. It's a

325
00:20:14,070 --> 00:20:17,910
breakfast meal and their

326
00:20:17,910 --> 00:20:21,750
breakfast sandwich is wrapped in aluminum foil and there's a sign on the front

327
00:20:21,750 --> 00:20:25,510
of it, on. In front of both of them, two different chafing dishes

328
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and one says egg and

329
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bacon croissant, and the other one says

330
00:20:33,640 --> 00:20:37,000
bacon croissant or egg croissant Egg and cheese croissant.

331
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One says gluten free and one says that

332
00:20:41,040 --> 00:20:44,840
it's contains gluten. But they're wrapped completely

333
00:20:44,840 --> 00:20:48,400
correct the same exact way. Like if you took them off the table next to

334
00:20:48,400 --> 00:20:51,400
each other, they look the same. Look the same 100%.

335
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And I said, I'm like, I've never seen A

336
00:20:55,810 --> 00:20:59,450
gluten free croissant before. In 23 years. 24 years. Right.

337
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And they're like, well, it's a croissant. And I'm like. So I opened them up

338
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and they were. One was not a croissant. It was very

339
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soft. And I have a video of this very soggy gluten

340
00:21:11,530 --> 00:21:15,330
free toast that when I literally picked up the toast, it was stuck

341
00:21:15,330 --> 00:21:19,090
to the egg and the bread was coming apart. But the. The other part

342
00:21:19,090 --> 00:21:22,740
of it is, is that they had the signs in front of the wrong items.

343
00:21:22,820 --> 00:21:26,660
Oh, they were just swapped. They were swapped. But the servers don't

344
00:21:26,660 --> 00:21:29,980
know because the aluminum foil, like, just change the color of the

345
00:21:29,980 --> 00:21:33,660
aluminum foil. Yeah, right. So that the servers know that this one is

346
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gluten free and this one is not. So you've got labeling issues, you've got

347
00:21:37,460 --> 00:21:41,300
packaging issues, and a misunderstanding of what

348
00:21:41,300 --> 00:21:44,420
you're trying to accomplish. You don't have to just be truthful with what it is.

349
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Like, don't, don't say that this is a banana when it's an apple. And

350
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like. Right. Clearly this is wrong. Yeah.

351
00:21:51,920 --> 00:21:55,040
Yeah. Okay. And in that same venue,

352
00:21:57,360 --> 00:22:00,920
the labeling of some brownies, I mean, it said

353
00:22:00,920 --> 00:22:04,320
nut free, it said non vegan. I'm like,

354
00:22:04,480 --> 00:22:07,680
okay, what is non vegan? Why are you even putting

355
00:22:08,080 --> 00:22:11,720
the word non vegan on there? Right. And. And it said

356
00:22:11,720 --> 00:22:15,320
nut free. And there were clearly nuts in the brownies. And so it's

357
00:22:15,960 --> 00:22:19,800
one. And this is. This happens a lot. And.

358
00:22:20,040 --> 00:22:23,840
Well, it doesn't happen a lot, but. Well, it does happen a lot, but I

359
00:22:23,840 --> 00:22:27,440
have been told by chefs, one yelled at me, and one said this,

360
00:22:27,440 --> 00:22:31,280
I cook, but I'm not responsible for labeling. And

361
00:22:31,280 --> 00:22:34,520
then the front of the house staff says, well, I don't cook. How should I

362
00:22:34,520 --> 00:22:38,240
know that? And the front of the house staff is the one responsible for making

363
00:22:38,240 --> 00:22:41,960
the labels. Seems like a healthy relationship to me.

364
00:22:41,960 --> 00:22:44,280
I don't know what the problem is there.

365
00:22:46,240 --> 00:22:49,120
It's a process breakdown if I've ever heard of one.

366
00:22:49,840 --> 00:22:53,560
Exactly. Yeah. So the one chef that yelled at me,

367
00:22:53,560 --> 00:22:57,280
he had. There was a bowl of pasta here, and

368
00:22:57,280 --> 00:23:00,800
there was one sign over here on the left of it that said pasta

369
00:23:00,959 --> 00:23:04,720
salad. And over here, there was a little tiny sign that said gluten free. And

370
00:23:04,720 --> 00:23:07,960
they were just by themselves. So they could just have been picked up and, like,

371
00:23:07,960 --> 00:23:11,800
just moved to another spot. Yeah. Randomly put somewhere. Yeah. So there's an

372
00:23:11,800 --> 00:23:15,040
importance with team education and understanding that it's all

373
00:23:15,040 --> 00:23:18,850
everyone's responsibility is really. And when I hear that it's like,

374
00:23:18,850 --> 00:23:21,690
it's not really one or the other. It's. You all need to be on the

375
00:23:21,690 --> 00:23:25,490
same page and you execute as a team and if it fails,

376
00:23:25,490 --> 00:23:29,330
it's a failure of the team. Exactly. Yeah. Because a chef

377
00:23:29,330 --> 00:23:32,970
is not. Is any better than what their front of the house

378
00:23:32,970 --> 00:23:36,730
staff portrays. Right. So they need to have. Because they're the

379
00:23:36,730 --> 00:23:40,530
ones talking to the attendees. They're the ones talking to the meeting planners, the

380
00:23:40,530 --> 00:23:44,140
banquet captain, the servers, the chefs in the back. He's

381
00:23:44,140 --> 00:23:47,820
probably, he or she is probably prepping for the next event. Yeah, right. Or

382
00:23:47,820 --> 00:23:51,540
trying to expedite that food. But he's not. They're not out there in

383
00:23:51,540 --> 00:23:55,300
front of these attendees who are the ones eating the food

384
00:23:55,300 --> 00:23:59,060
and have the questions. So that relationship really needs to be

385
00:23:59,060 --> 00:24:02,380
very symbiotic. Got to be a team.

386
00:24:02,860 --> 00:24:06,540
Yeah. So if I'm a, if I was a planner that, that's just now

387
00:24:06,540 --> 00:24:10,140
learning and thinking about inclusion in food and vegetables beverage

388
00:24:10,140 --> 00:24:13,620
offerings at my events where

389
00:24:13,780 --> 00:24:17,300
like, what would be the abc? What are the. Here's the three fundamental things

390
00:24:17,300 --> 00:24:21,100
that you would need to do to get started in your education process or what

391
00:24:21,100 --> 00:24:24,860
you would, what would you recommend? Well, the first thing, when you're doing a site

392
00:24:24,860 --> 00:24:28,380
visit or you're selecting your venues, I, One of my

393
00:24:28,380 --> 00:24:32,180
questions is ask how the front of the house and the back of

394
00:24:32,180 --> 00:24:35,460
the house staff team work together to manage food safety.

395
00:24:36,540 --> 00:24:40,380
I mean, that's first and foremost, right? And then ask the chef,

396
00:24:41,740 --> 00:24:45,580
do you have menus that meet specific dietary

397
00:24:45,580 --> 00:24:49,420
restrictions? I'm actually going through menus right now for

398
00:24:49,420 --> 00:24:52,900
two different events and one off site

399
00:24:52,900 --> 00:24:56,460
venue. I'm like asking all these questions. He's like, Tracy, here's my

400
00:24:56,460 --> 00:25:00,260
grid of every single food item that we serve and

401
00:25:00,260 --> 00:25:03,340
what allergens are in each. And I reply back, I'm like, can I. Is it

402
00:25:03,340 --> 00:25:05,700
inappropriate to tell you that I love you? You know,

403
00:25:07,140 --> 00:25:10,900
and. And then he sh. Shows up, you know, shows me a

404
00:25:10,900 --> 00:25:14,340
pick thing that here's the carrot hummus and here's all the ingredients and

405
00:25:14,340 --> 00:25:17,820
here's the allergens and things like that. So first and

406
00:25:17,820 --> 00:25:21,540
foremost is like, how does the food and beverage team work with

407
00:25:21,620 --> 00:25:25,260
the front of the house and the back of the house teams? Right. Work

408
00:25:25,260 --> 00:25:28,420
at managing food safety. And then,

409
00:25:29,430 --> 00:25:33,110
you know, and then before the chef finalizes the menu,

410
00:25:34,230 --> 00:25:37,950
say, can I have a breakdown of the allergens and the dietary restrictions

411
00:25:37,950 --> 00:25:41,710
for this menus before we finalize it? Because, Seth, there

412
00:25:41,710 --> 00:25:45,430
are so many times, I mean, I went through, I went to an

413
00:25:45,430 --> 00:25:49,270
event in Atlanta a Couple years ago, the only thing

414
00:25:49,270 --> 00:25:52,670
that I could eat on this Mexican buffet at this

415
00:25:52,670 --> 00:25:56,440
hotel was the guacamole. The chips had gluten on

416
00:25:56,440 --> 00:26:00,200
it because it had a thing on it. And come to find out, the food.

417
00:26:00,200 --> 00:26:03,880
And Bever, or the vice president of sales for that property or that

418
00:26:04,040 --> 00:26:07,800
brand was celiac, but he wasn't eating

419
00:26:07,800 --> 00:26:11,080
lunch, so he. It didn't even phase him

420
00:26:11,400 --> 00:26:14,840
that the only thing that was gluten free was guacamole and maybe some sour cream,

421
00:26:14,840 --> 00:26:18,680
but, you know, who knows? And I. Sour cream's just gross. But.

422
00:26:19,640 --> 00:26:23,150
Yeah. Yeah. I mean, like, in a. In a. I mean, large format

423
00:26:23,150 --> 00:26:26,430
setting. Yeah. There are some foods that are, you know, maybe not one, but.

424
00:26:26,670 --> 00:26:30,190
Well, I don't like the flavor of it. Yeah, exactly. But I think

425
00:26:30,350 --> 00:26:33,630
the. The first question is really when you're picking a venue is how do you

426
00:26:33,630 --> 00:26:37,150
handle food safety? Because it is literally. And

427
00:26:37,150 --> 00:26:40,910
I'm like, kind of really practicing my speech here

428
00:26:40,910 --> 00:26:44,710
for Tuesday. It, like, if you don't

429
00:26:44,710 --> 00:26:48,270
have. We. Or we plan for safety, we have security

430
00:26:48,430 --> 00:26:52,260
guards, we have evacuation things, we have backup plans

431
00:26:52,420 --> 00:26:56,100
in case there's a weather. Right. In case there's a tornado coming through or whatever.

432
00:26:56,180 --> 00:26:59,620
But when was the last time that food safety was actually on your checklist?

433
00:27:00,500 --> 00:27:04,220
Right. And then people put together risk mitigation plans

434
00:27:04,220 --> 00:27:07,860
in all different dimensions, and that should be a part of it, right? Yeah.

435
00:27:08,180 --> 00:27:11,620
So it starts with the site survey. And when you're

436
00:27:11,620 --> 00:27:15,340
weighing, you know, you're grading venues that should be

437
00:27:15,340 --> 00:27:19,180
weighted pretty highly. Yeah. As. Is this a

438
00:27:19,180 --> 00:27:22,700
good venue for us? Because that could be very problematic later on.

439
00:27:23,260 --> 00:27:26,860
Yeah. I mean, if you're focused on creating an experience where

440
00:27:26,860 --> 00:27:30,620
everyone feels valued, food and beverage really needs to come into

441
00:27:30,620 --> 00:27:34,300
that conversation. Because literally, and. And.

442
00:27:34,300 --> 00:27:37,660
And I'm guilty of this from before I started this work is like, okay, I'm

443
00:27:37,660 --> 00:27:41,100
gonna pick this menu, this menu, this menu, and we just assume

444
00:27:41,580 --> 00:27:45,390
that something's there. Or we assume that when we

445
00:27:45,390 --> 00:27:48,950
send the list of dietary needs to the chef three days before the event,

446
00:27:49,030 --> 00:27:52,870
they've got it covered. Right. Like, I did my part, and it's

447
00:27:52,870 --> 00:27:56,670
out of mind. Yeah. Right. And that's not the case. I mean, they need more

448
00:27:56,670 --> 00:28:00,270
than three days to prepare. Right. You know, you know, there's so many

449
00:28:00,270 --> 00:28:03,990
events going on, they don't have time to figure this out on the fly.

450
00:28:03,990 --> 00:28:07,550
This is another example of people

451
00:28:07,550 --> 00:28:10,630
providing products or services for events. Set your

452
00:28:11,170 --> 00:28:14,370
partners up for success. And so, you know,

453
00:28:14,450 --> 00:28:18,130
timeline. Make sure people have adequate timelines to their job. So on that

454
00:28:18,130 --> 00:28:21,810
note, what do you consider an adequate timeline for a chef

455
00:28:21,890 --> 00:28:24,930
to take in that information and plan. Accordingly

456
00:28:25,970 --> 00:28:29,330
at least a month. I mean, and when we were in Covid,

457
00:28:29,650 --> 00:28:32,530
a lot of them were having to order their food a month in advance. So

458
00:28:32,530 --> 00:28:36,130
if you can get your menus planned as far out as

459
00:28:36,130 --> 00:28:39,600
possible, that's awesome. But, you know, and

460
00:28:39,600 --> 00:28:43,000
sometimes we're. We're at the. If we've

461
00:28:43,000 --> 00:28:46,720
negotiated the prices on food and beverage, you know, depending on what time of year

462
00:28:46,720 --> 00:28:50,440
your event is, the menus for that year might not have already been designed

463
00:28:50,440 --> 00:28:54,200
yet. So we're at the. We got

464
00:28:54,200 --> 00:28:58,000
to go back based on last year's menus, but a month

465
00:28:58,000 --> 00:29:01,640
to two months in advance at a minimum, if you can, you know, because then.

466
00:29:01,640 --> 00:29:05,000
But then you also have to be able to collect that information of the dietary

467
00:29:05,000 --> 00:29:08,640
needs of your attendees. And if you don't have it, you know,

468
00:29:08,640 --> 00:29:12,280
going forward, take the historical data if you have

469
00:29:12,280 --> 00:29:15,920
it, right, saying, hey, last year we had 15 people who were vegan

470
00:29:16,000 --> 00:29:19,360
and two, three, you know, 20 people that were gluten free,

471
00:29:19,360 --> 00:29:22,920
etc. Get the chef to design the menus around those

472
00:29:22,920 --> 00:29:26,560
dietary needs up front. Right? I love it. I love the idea of

473
00:29:26,880 --> 00:29:30,680
setting people up for success. You know, it's what you want, but you got

474
00:29:30,680 --> 00:29:32,840
to give them what they need to get the job done. If you give them

475
00:29:32,840 --> 00:29:36,320
three days, they're going to do the best they can. But at that point, it's

476
00:29:36,320 --> 00:29:39,950
kind of on you as the planner, right? Well, listeners at home, you

477
00:29:39,950 --> 00:29:43,590
don't know this, but about three weeks has passed since I asked the last

478
00:29:43,590 --> 00:29:46,630
question of Tracy. We had. We had an Internet outage,

479
00:29:47,350 --> 00:29:50,950
but we are going to get back to. To our questions. Just

480
00:29:50,950 --> 00:29:54,590
if you wondered how we changed clothes, if you're watching this in a video

481
00:29:54,590 --> 00:29:58,150
format, that's what happened. But my last

482
00:29:58,150 --> 00:30:01,910
question to you, Tracy, was what are

483
00:30:01,910 --> 00:30:05,670
the competitive advantages of venues that are more in tune with

484
00:30:05,750 --> 00:30:09,570
inclusivity around food and beverage? I think there's a

485
00:30:09,570 --> 00:30:13,290
financial benefit to it 100%. And this story

486
00:30:13,290 --> 00:30:16,850
that pops into my. My mind first and foremost is

487
00:30:16,850 --> 00:30:20,490
actually about 10, 12 years old,

488
00:30:20,730 --> 00:30:24,170
and I was speaking at an event in Virginia,

489
00:30:24,650 --> 00:30:28,490
and the chef came out and he was telling the story,

490
00:30:28,490 --> 00:30:31,970
or I had a conversation with the chef as part of my panel, as my

491
00:30:31,970 --> 00:30:35,730
presentation. And he came out and he said, there's one gentleman that

492
00:30:35,730 --> 00:30:39,580
comes and stays with us five days a week for work. He travels from

493
00:30:39,580 --> 00:30:42,580
wherever he is, and he's got food allergies, and

494
00:30:43,140 --> 00:30:46,780
we do such a great job for him. He brings his entire

495
00:30:46,780 --> 00:30:50,460
family for three weeks in the summertime. And each of

496
00:30:50,460 --> 00:30:53,860
his kids and his wife have different dietary restrictions. And we

497
00:30:53,860 --> 00:30:57,700
accommodate them the entire time that they're here for three weeks.

498
00:30:58,180 --> 00:31:01,820
And so that right there is a very strong

499
00:31:01,820 --> 00:31:05,620
one, right? It's heads and beds, but it's also like, hey,

500
00:31:06,310 --> 00:31:09,710
what are we doing to make sure that they want to come back here and

501
00:31:09,710 --> 00:31:12,790
put their head in our bed? Right. The other story

502
00:31:14,550 --> 00:31:18,190
comes from a hotel in Orlando. And the

503
00:31:18,190 --> 00:31:20,150
pastry manager was telling me this story.

504
00:31:21,990 --> 00:31:25,030
Yeah, I don't remember. This is probably five years ago.

505
00:31:25,590 --> 00:31:29,230
And they had two. Two

506
00:31:29,230 --> 00:31:32,750
women that had come to stay in the hotel. And for

507
00:31:32,910 --> 00:31:36,030
whatever reason, I don't remember what it was, but they were vegan.

508
00:31:36,990 --> 00:31:40,790
And they went to the restaurant in the hotel, and the

509
00:31:40,790 --> 00:31:44,270
hotel had nothing for them to eat. And

510
00:31:45,230 --> 00:31:48,870
this hotel chef was like, and. And the

511
00:31:48,870 --> 00:31:52,350
pastry chef and the hotel chef were like, wait a minute. They're

512
00:31:52,350 --> 00:31:56,150
leaving our hotel for three meals a day for the three days that

513
00:31:56,150 --> 00:31:59,390
they're here? How much money are we losing because of that?

514
00:32:00,510 --> 00:32:04,310
Right? And so, I mean, those are. One is, you know,

515
00:32:04,310 --> 00:32:08,070
a kind of a transient person. Another one is they were there for a

516
00:32:08,070 --> 00:32:11,390
conference over a vacation or whatever. But the same thing goes with. With

517
00:32:11,390 --> 00:32:13,870
catering. And to me,

518
00:32:15,070 --> 00:32:18,910
the benefit of it is I'm like, seth, you're paying a hundred,

519
00:32:19,070 --> 00:32:22,670
five hundred to come to my event, right? If I can't feed you,

520
00:32:22,670 --> 00:32:26,360
you're leaving my event. And what is the purpose

521
00:32:26,360 --> 00:32:30,200
of me having you at my event? Right. Are you my speaker?

522
00:32:30,520 --> 00:32:34,200
Are you one of my exhibitors? Are you one of my attendees?

523
00:32:34,360 --> 00:32:37,840
You know, whatever reason it is that you're leading, you're losing the

524
00:32:37,840 --> 00:32:41,399
benefit. And I'm. To me, personally, I think I am, as the host,

525
00:32:41,720 --> 00:32:45,480
losing the benefit of having your knowledge,

526
00:32:45,640 --> 00:32:49,480
your network at that event. Right? And so

527
00:32:49,880 --> 00:32:53,080
the central point of these, getting people together, if they're then leaving

528
00:32:54,270 --> 00:32:57,390
and then the lifetime value of that person, they're probably not going to come back

529
00:32:57,390 --> 00:33:00,910
if they didn't feel welcomed. But if the event goes for another five years,

530
00:33:01,070 --> 00:33:04,910
yeah, it has a huge impact, for sure. Or even like

531
00:33:04,910 --> 00:33:08,590
five days. I'm like, you. I mean, one planner I was talking to

532
00:33:08,590 --> 00:33:12,350
recently, she just. She had that experience herself, and

533
00:33:12,350 --> 00:33:15,550
she's like, you need to actually go speak at this conference, because this is ridiculous.

534
00:33:15,710 --> 00:33:19,470
Because I had to go and leave. And. And it was Las Vegas,

535
00:33:20,200 --> 00:33:23,800
and it was at the convention center, and there's nothing in

536
00:33:23,800 --> 00:33:27,160
walking distance to the convention center. Food Watch. Right,

537
00:33:27,400 --> 00:33:30,920
right. And so she needed to leave the convention

538
00:33:30,920 --> 00:33:34,560
physically leave, get an Uber and go to somewhere

539
00:33:34,560 --> 00:33:37,560
else to eat for her meals. Giant. And so,

540
00:33:38,040 --> 00:33:41,800
yeah. Oh, you know her, she was at our North Carolina

541
00:33:41,800 --> 00:33:45,520
chapter event. Love the North Carolina. North

542
00:33:45,520 --> 00:33:48,900
Carolina. The Carolina. Yeah. Carolina chapters, not North Carolina.

543
00:33:49,460 --> 00:33:53,260
Yeah, we're all about the Carolinas here. Well, we had

544
00:33:53,260 --> 00:33:57,060
a, we in the news. I mentioned before we, we had to stop

545
00:33:57,060 --> 00:34:00,660
our recording here and, and pick up a few weeks later. But in that interim

546
00:34:00,660 --> 00:34:04,340
period, there was a, a major story around

547
00:34:04,340 --> 00:34:07,860
a broadcaster that was covering the Kentucky Derby.

548
00:34:08,100 --> 00:34:11,860
Can you share a little about what we can learn from things like that

549
00:34:12,580 --> 00:34:16,330
as meetings people? Right, yeah. I mean, and

550
00:34:16,330 --> 00:34:20,130
I. So it was Mike Tiricchio from NBC covering that. And yesterday

551
00:34:20,210 --> 00:34:23,930
he, he was on the Today show and talked about it, you

552
00:34:23,930 --> 00:34:27,570
know, and he was saying that he doesn't eat a

553
00:34:27,570 --> 00:34:31,290
lot before he gets on air because just doesn't

554
00:34:31,290 --> 00:34:35,050
want to, I guess, be bloated or whatever it is. Right. You know, we're

555
00:34:35,050 --> 00:34:38,730
all like that when we're about to give a presentation. And so he

556
00:34:38,730 --> 00:34:39,730
was, you know,

557
00:34:42,200 --> 00:34:46,000
scouring the buffet or whatever it was. And so he didn't disclose if

558
00:34:46,000 --> 00:34:49,720
it was from a buffet or if it was a packaged item. But he did

559
00:34:49,720 --> 00:34:52,840
say that he's had his nut allergy forever and

560
00:34:53,320 --> 00:34:57,040
since he was a kid. So he's very aware of reading labels and things like

561
00:34:57,040 --> 00:35:00,800
that and whatever he ate contained nuts and he didn't know

562
00:35:00,800 --> 00:35:04,560
it. So I'm going to make the assumption, and this is

563
00:35:04,560 --> 00:35:08,240
me making the assumption that it was an unpackaged item. Right.

564
00:35:08,480 --> 00:35:11,440
And, and he had an allergic reaction on air.

565
00:35:12,480 --> 00:35:16,160
So the things that we can learn from that is one is, you know,

566
00:35:16,160 --> 00:35:19,760
our unpackaged food should be labeled especially for that

567
00:35:19,920 --> 00:35:23,760
because actually in his talking about it, he, he co hosted

568
00:35:23,760 --> 00:35:27,200
the Today show last week or two weeks ago and

569
00:35:27,440 --> 00:35:30,960
he said if we're doing any cooking demonstrations, please note, you can't have any

570
00:35:31,520 --> 00:35:35,100
nuts in the food that you're serving because I'm allergic. So he's very

571
00:35:35,100 --> 00:35:38,820
aware of communicating that. It's not like private about it. Yeah,

572
00:35:38,900 --> 00:35:42,540
exactly. Right. So, you know, was the food

573
00:35:42,540 --> 00:35:46,100
labeled on whatever he was eating? Right. Where who

574
00:35:46,100 --> 00:35:49,780
prepared that and did we did that

575
00:35:49,780 --> 00:35:53,060
catering team know about his nut allergy. Right.

576
00:35:53,780 --> 00:35:57,460
And, and I just did an event and I'm doing another one

577
00:35:57,460 --> 00:36:01,260
next month that I said to the hotels, I'm like, we have

578
00:36:01,260 --> 00:36:04,420
a couple of people who cannot be in the room with nuts, so we're going

579
00:36:04,420 --> 00:36:08,180
to make our entire event nut free. And they're like, well, we're not a nut

580
00:36:08,180 --> 00:36:11,940
free environment. I said, I understand that. But we can be

581
00:36:11,940 --> 00:36:15,460
nut free in our space, right? And where. And what

582
00:36:15,460 --> 00:36:19,100
we're serving. Right. So there should not have been

583
00:36:19,100 --> 00:36:22,780
nuts on anything in that space that where Mike Tiricchio

584
00:36:23,180 --> 00:36:26,820
was working. And that's just me saying that. That's my

585
00:36:26,820 --> 00:36:30,670
opinion from the, from what I have knowledge of. So

586
00:36:30,830 --> 00:36:34,390
as, as planners, as event people, we, we take control of the

587
00:36:34,390 --> 00:36:38,110
situation by creating mechanisms where people can communicate

588
00:36:38,430 --> 00:36:42,070
what they need and then making sure that communication gets

589
00:36:42,070 --> 00:36:45,710
to anyone, taking care of food so that we can set

590
00:36:45,710 --> 00:36:49,310
everybody up for success, having a great experience, it's healthy,

591
00:36:49,310 --> 00:36:52,990
everybody's safe. And we don't have things like attendees having

592
00:36:53,550 --> 00:36:56,820
incredibly negative experiences or

593
00:36:57,060 --> 00:37:00,660
keynote speakers not able to jump on stage

594
00:37:00,740 --> 00:37:04,500
or. Exactly. All of these things. We, we can do a

595
00:37:04,500 --> 00:37:08,220
lot to control this. Or even your tech team, right? Like

596
00:37:08,220 --> 00:37:11,780
what if your tech team has a nut allergy or shellfish allergy and

597
00:37:11,780 --> 00:37:15,140
one. He's up on the. He or she is like

598
00:37:15,300 --> 00:37:16,820
putting the lights up on the.

599
00:37:18,820 --> 00:37:22,660
Up a high. Whatever. Up on the trust. The trust, yes. They're on

600
00:37:22,660 --> 00:37:26,380
a list up there. Yep. Right. Or the person who's even pushing the slides

601
00:37:26,380 --> 00:37:29,660
in the back of the thing because like it's not me pushing my slides. Right.

602
00:37:29,660 --> 00:37:32,460
It's me pushing a button to tell your guy to push the slides to the

603
00:37:32,460 --> 00:37:35,580
next one. Like, what if they have an allergic reaction? Right.

604
00:37:35,820 --> 00:37:39,340
Yesterday I was in Raleigh and I took my. I

605
00:37:39,340 --> 00:37:42,540
updated, recertified my food

606
00:37:42,940 --> 00:37:46,700
food handler manager certification. So food safety.

607
00:37:47,500 --> 00:37:49,340
And one of the things that I thought was

608
00:37:50,750 --> 00:37:54,470
reiterated quite a bit, and I really liked this concept too,

609
00:37:54,470 --> 00:37:58,030
is the critical control points. Right. And,

610
00:37:58,270 --> 00:38:01,150
and this has to do with food and beverage, but mostly in the back of

611
00:38:01,150 --> 00:38:04,910
the house and manufacturing. But what are our contributor, our critical

612
00:38:04,910 --> 00:38:08,710
control points to managing safety when it comes to food and beverage?

613
00:38:08,710 --> 00:38:12,470
As a meeting planner, Right? Yes. You know, you're taking that

614
00:38:12,470 --> 00:38:16,220
information from an attendee, then what. How does that

615
00:38:16,220 --> 00:38:20,020
information get communicated? Where does it get disseminated? And what. How can

616
00:38:20,020 --> 00:38:23,860
we help ensure the safety of that person through

617
00:38:23,860 --> 00:38:26,940
that step? And we need to be looking at all of those critical control points

618
00:38:27,260 --> 00:38:30,740
throughout the entire process. And we probably do it, you know, we do it with

619
00:38:30,740 --> 00:38:34,340
a hurricane. Right? All right. What if a hurricane happens? Right? Yes. Or what

620
00:38:34,340 --> 00:38:38,060
if a protest happens? What are our

621
00:38:38,220 --> 00:38:41,820
critical control points to manage that? We need to be doing that with our freedom

622
00:38:41,820 --> 00:38:45,570
efforts too. Yeah. I love it. The risk mitigation. You know,

623
00:38:46,690 --> 00:38:50,370
in av, we have training for safety and we

624
00:38:50,370 --> 00:38:54,170
have alternate plans, you know, to make sure if this happens, then

625
00:38:54,170 --> 00:38:57,370
we do this and making sure that people are safe, making sure we have

626
00:38:57,370 --> 00:39:00,930
backups. Why wouldn't you do that in every aspect of your event,

627
00:39:01,570 --> 00:39:05,170
including protecting your attendees, you know, and. And creating a

628
00:39:05,170 --> 00:39:08,540
mechanism to do that? Right. I think

629
00:39:09,980 --> 00:39:13,820
this talk, like I told you when we started it, really

630
00:39:13,820 --> 00:39:17,180
opened my eyes. And I don't. I don't think I'm unique. I think that you

631
00:39:18,380 --> 00:39:21,500
are in a world where you are an expert and you think about this every

632
00:39:21,500 --> 00:39:24,900
day, but just by making people

633
00:39:24,900 --> 00:39:28,300
aware, hopefully it'll be kind of like the experience I had.

634
00:39:28,700 --> 00:39:32,500
I told you when we started talking that I've been looking around, seeing things

635
00:39:32,500 --> 00:39:36,350
I've never seen before, and it's still happening. So I'm hoping that people

636
00:39:36,350 --> 00:39:39,870
will be listening and change some of their behaviors around

637
00:39:39,870 --> 00:39:43,070
events to make it a safer environment. But I do have

638
00:39:43,870 --> 00:39:47,550
a couple more questions for you. One, from your perspective,

639
00:39:47,550 --> 00:39:51,310
this is a different answer from other guests that I've had, but

640
00:39:51,869 --> 00:39:54,670
what do you think corporate events will look like in 10 years?

641
00:39:55,950 --> 00:39:59,150
And sometimes this is. I'm asking it to a planner, sometimes I'm

642
00:39:59,550 --> 00:40:03,310
asking this to somebody that's dealing with technology. So everybody comes

643
00:40:03,310 --> 00:40:07,130
from a different direction. But from your perspective, what will it look like in

644
00:40:07,130 --> 00:40:10,890
10 years? Well, I'm hoping

645
00:40:10,890 --> 00:40:14,610
that it's focused on the DEI stuff, because what's going on in

646
00:40:14,610 --> 00:40:18,450
our society right now, DEI is kind

647
00:40:18,450 --> 00:40:21,930
of trying to be erased. And it's such a

648
00:40:21,930 --> 00:40:25,730
critical aspect of our society in general.

649
00:40:25,810 --> 00:40:29,610
Right. And I'm like, you have facial hair.

650
00:40:29,610 --> 00:40:33,260
I don't have facial hair. Right. You're a man. I'm a woman. Right. I'm like,

651
00:40:33,650 --> 00:40:37,170
that's DEI Right then, you know, in and of itself. Right there. But

652
00:40:37,730 --> 00:40:40,850
I do think that, you know,

653
00:40:41,650 --> 00:40:45,010
we. The customization. There's a lot of talk about

654
00:40:45,010 --> 00:40:48,290
customization and personalization of a variety of things.

655
00:40:48,690 --> 00:40:51,250
And so I think that's going to become a lot more

656
00:40:51,810 --> 00:40:55,410
prevalent in 10 years and with our technology,

657
00:40:55,650 --> 00:40:59,370
right? And like, hey, I can go in and scan something and maybe

658
00:40:59,370 --> 00:41:03,110
our food and beverage, I'll be able to scan it on a QR code or.

659
00:41:03,260 --> 00:41:06,980
Or order my food in advance when I'm at

660
00:41:06,980 --> 00:41:10,820
an event, right. Instead of going through a

661
00:41:10,820 --> 00:41:14,220
standard buffet, although feeding 17,000 people,

662
00:41:14,780 --> 00:41:18,220
you know, at one time is. It's very, very

663
00:41:18,220 --> 00:41:21,940
challenging. But we do it at food festivals. We do it. You know,

664
00:41:21,940 --> 00:41:25,740
how can we bring that element into it a little bit? But

665
00:41:25,740 --> 00:41:29,340
I think definitely personalization. And

666
00:41:29,420 --> 00:41:32,680
I think. And I think that will be enhanced through technology,

667
00:41:33,160 --> 00:41:36,760
whatever way that is. But I do think that

668
00:41:38,600 --> 00:41:42,040
that technology has to be. I'm going to put

669
00:41:42,200 --> 00:41:45,840
fixed in that, in what

670
00:41:45,840 --> 00:41:49,600
the catering teams utilize and what event planners utilize

671
00:41:49,600 --> 00:41:53,360
called Excel or, you know, Excels in

672
00:41:53,360 --> 00:41:57,000
that middle thing or our event registration systems. Can that

673
00:41:57,000 --> 00:42:00,760
event registration system incorporate the dietary

674
00:42:00,760 --> 00:42:04,560
needs and shoot right into, you know, that chef's

675
00:42:04,560 --> 00:42:08,280
catering menu? Yeah, right. Yeah, I do. I agree

676
00:42:08,280 --> 00:42:12,040
with you. I think the. This idea of, like, custom

677
00:42:12,200 --> 00:42:16,000
experiences is definitely something I could completely

678
00:42:16,000 --> 00:42:19,520
see. And why not? Why wouldn't there be more

679
00:42:19,520 --> 00:42:23,310
efficiencies in inclusivity

680
00:42:23,310 --> 00:42:26,870
around food, around eating and different needs? And

681
00:42:27,110 --> 00:42:30,870
that is something that. It allows more people to sit at the table.

682
00:42:31,590 --> 00:42:34,990
It'll. It allows you to have more custom experiences that are enjoyable for

683
00:42:34,990 --> 00:42:38,630
everybody. I love that. I love that picture of the future that

684
00:42:38,630 --> 00:42:42,390
we're using technology in a way that makes it easier to

685
00:42:42,390 --> 00:42:45,990
allow more people to enjoy. That's a. That's a really cool.

686
00:42:46,150 --> 00:42:49,960
A really cool picture. Well, if people wanted to learn more about

687
00:42:50,040 --> 00:42:53,800
you or they wanted you involved with their event

688
00:42:54,200 --> 00:42:57,880
or all the things, all the expertise that you bring, Bring it on.

689
00:42:58,280 --> 00:43:02,080
Yeah, bring it on. Bring the work to Tracy. How. How can they reach out

690
00:43:02,080 --> 00:43:05,360
to you and get a hold of you? Well, my email is

691
00:43:05,360 --> 00:43:07,400
Tracy T R A C Y

692
00:43:08,920 --> 00:43:11,080
Thrive meetings dot com.

693
00:43:12,920 --> 00:43:16,520
That's the logo back there. Or tracyating

694
00:43:17,240 --> 00:43:21,060
dot com either one will work. And you can find me

695
00:43:21,060 --> 00:43:24,820
on Instagram at. Eating at a Meeting is my handle and Thrive

696
00:43:24,820 --> 00:43:28,340
Meetings Events is my website

697
00:43:28,420 --> 00:43:32,220
address. Love it. Oh, yeah, love it. And if. If you

698
00:43:32,220 --> 00:43:35,540
want to continue to take a college course and everything that Tracy

699
00:43:35,540 --> 00:43:39,340
knows, go and listen. Subscribe to the Eating at a Meeting

700
00:43:39,340 --> 00:43:43,060
podcast. There is so much content there that Tracy has

701
00:43:43,780 --> 00:43:47,140
created over the last several years that is just like a.

702
00:43:48,690 --> 00:43:52,410
A rich resource for what we've been talking about today. And Tracy, thank you

703
00:43:52,410 --> 00:43:55,970
so much for joining us on the event pro show. Oh, you're welcome, Seth.

704
00:43:56,210 --> 00:43:59,250
And I just want to throw one story in if I can. Yes, please.

705
00:44:00,290 --> 00:44:03,770
And it's from a recent event. And so I had. It was during

706
00:44:03,770 --> 00:44:07,530
Passover and I had one woman who was Orthodox Jew. And I think we

707
00:44:07,530 --> 00:44:10,810
talked a little bit about her at the preview at an event that she came

708
00:44:10,810 --> 00:44:14,130
to four years ago. But this year I also had a gentleman who

709
00:44:14,890 --> 00:44:17,930
was Halal, who is follows Halal. And

710
00:44:18,650 --> 00:44:22,290
he emailed me probably two days before the

711
00:44:22,290 --> 00:44:25,970
event and said the subject line was Halal. And in the subject

712
00:44:25,970 --> 00:44:29,650
or in this, in the main portion, it said, will you have

713
00:44:29,650 --> 00:44:33,330
options for me? And I went and looked and it said. And

714
00:44:33,330 --> 00:44:36,970
he had no. He had not registered with any dietary

715
00:44:36,970 --> 00:44:40,610
restrictions. And I replied back, and I said, he's like, somebody else

716
00:44:40,610 --> 00:44:44,370
registered me. And so there's a critical control point. Right, Got

717
00:44:44,370 --> 00:44:48,170
it. Yeah. And so I texted Chef, and Chef

718
00:44:48,170 --> 00:44:50,970
was. Chef at the JW Marriott Austin

719
00:44:51,930 --> 00:44:54,730
was phenomenal. And. And

720
00:44:55,850 --> 00:44:59,570
he said, no problem. And he sent me his kosher chicken certification or

721
00:44:59,570 --> 00:45:03,010
his halal sort of chicken certification and the

722
00:45:03,010 --> 00:45:06,570
packaging and everything. And after day three,

723
00:45:06,890 --> 00:45:10,410
this gentleman said to me, tracy, can I talk to Chef? And I'm like,

724
00:45:10,410 --> 00:45:14,170
oh, what happened? Right? He's like. And I said, everything okay?

725
00:45:14,170 --> 00:45:17,810
He's like, it. It is. He goes, I want to. Out of respect.

726
00:45:17,890 --> 00:45:21,690
I want to thank him personally for how he fed me this

727
00:45:21,690 --> 00:45:25,330
week. And one of the things that he. When they

728
00:45:25,330 --> 00:45:26,690
met in person,

729
00:45:28,850 --> 00:45:32,370
Chef said, well, and one of our interns is from India. So I

730
00:45:32,450 --> 00:45:36,140
went down and talked to him and said, what can we make? And had his

731
00:45:36,140 --> 00:45:39,860
intern teach him how to make some food and a

732
00:45:39,860 --> 00:45:43,620
couple of dishes. And this intern, let's just say, was from

733
00:45:43,620 --> 00:45:47,420
North Carolina, not whatever part of India he was in. And

734
00:45:47,420 --> 00:45:51,179
the gentleman's like, that's where I'm from. He goes, I couldn't understand how you

735
00:45:51,179 --> 00:45:54,500
got the spices so Right. And so it was just very

736
00:45:54,500 --> 00:45:58,180
serendipitous. And I think going back to that question you asked me

737
00:45:58,180 --> 00:46:01,920
one on this time, it's like, there's that benefit. Right.

738
00:46:02,480 --> 00:46:05,840
I just made that person so much happier

739
00:46:06,000 --> 00:46:09,200
who traveled 20 hours from India,

740
00:46:09,440 --> 00:46:13,240
whatever it was, two, three days I've traveled to get to

741
00:46:13,240 --> 00:46:16,760
this conference, and he's going to come back and say, this is

742
00:46:16,760 --> 00:46:20,560
amazing. Right, Right. That is a great story

743
00:46:20,640 --> 00:46:24,360
of why this is important. It's important. And

744
00:46:24,360 --> 00:46:28,110
then it made an experience that they'll never find, forget. And it

745
00:46:28,110 --> 00:46:31,430
also speaks to the other side of that, that if they felt so strongly about

746
00:46:31,430 --> 00:46:34,910
that, how many times have they been in an environment where that isn't. They have

747
00:46:34,910 --> 00:46:38,390
no control over that, and they just kind of have to muscle through another event

748
00:46:38,390 --> 00:46:42,110
where they're not really seen. Yeah, exactly. And Chef is

749
00:46:42,110 --> 00:46:44,910
like, I am here to. To feed you, and I want to make sure I

750
00:46:44,910 --> 00:46:48,750
feed you well. And that's that response. So, yeah, 100%.

751
00:46:48,750 --> 00:46:52,510
And so he'll come back to that. JW. And he said. He's. He said,

752
00:46:52,510 --> 00:46:55,580
I was at another one, and I didn't eat this well, and I wanted to

753
00:46:55,580 --> 00:46:59,020
thank you for it. So that's amazing. That's amazing.

754
00:47:00,060 --> 00:47:03,900
So, yes. And jumping back to your last thing about me is that there's also

755
00:47:03,900 --> 00:47:07,620
the eating@ameeting.com which is lists all of the

756
00:47:07,620 --> 00:47:11,260
podcasts and I think I've had 300 conversations. No, I know I've had

757
00:47:11,260 --> 00:47:14,780
300 conversations. I think I'm up to episode 305 now.

758
00:47:15,100 --> 00:47:18,500
So. See, I'm telling you people, you got to go check it out because there's

759
00:47:18,500 --> 00:47:21,800
something for everybody there. There's a lot of content. Content. It's good content.

760
00:47:22,200 --> 00:47:25,680
I appreciate you. Thank you. You obviously a prolific

761
00:47:25,680 --> 00:47:29,200
podcaster, so it was an honor to have you on this one. So thank you

762
00:47:29,200 --> 00:47:33,000
so much for your time. You're welcome. Thank you for having me.

763
00:47:33,240 --> 00:47:36,920
Absolutely, absolutely. We'll have to have you have you back. And thank you for listening

764
00:47:36,920 --> 00:47:40,578
to this episode of the Event Pro Show. You can find more episodes@the

765
00:47:40,822 --> 00:47:44,120
eventproshow.com where we put out an episode about once a week

766
00:47:44,840 --> 00:47:47,870
with content about anything involving

767
00:47:48,350 --> 00:47:52,070
corporate events. That's what. That's the kind of content we're putting out. Thank you for

768
00:47:52,070 --> 00:47:55,670
joining us and I hope you have a wonderful day. See you

769
00:47:55,670 --> 00:47:58,670
later, everybody. The Event Pro show is a production of

770
00:47:58,670 --> 00:48:02,469
LEMG video by Nick Barrett, audio

771
00:48:02,469 --> 00:48:06,070
and post production by Prince Thompson. You can learn more about us

772
00:48:06,070 --> 00:48:08,030
at LEMG Live.