How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design

How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design

Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the 'Shirley Temple standard' and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time." From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City explore what it takes to create menus that welcome everyone—regardless of food preference, restriction, or choice to skip the alcohol. They reveal how their programs eliminate outcasts at the table, use innovative bar techniques like super juicing and aquafaba powders, and maximize local sourcing, all while cutting costs and keeping flavor and experience front and center. Take away concrete tips for allergen management, sustainability in large-scale dining, and building bar programs that let everyone—kids, non-drinkers, food allergy guests—join in the celebration.

Feeding Gluten-free — How the Events Industry Can Support Gluten-free Food Equity

If your food pantry's shelves don't reflect the needs of 21 million gluten-free Americans—or you assume guests will 'just figure it out'—it's time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably. Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.

Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor

Here's the truth most event professionals don't want to say out loud: we often treat food allergy requests as a nuisance instead of a responsibility. This week — Food Allergy Awareness Week — I'm bringing a conversation to Eating at a Meeting LIVE that I believe every meeting planner, caterer, hotel F&B team, and event organizer needs to hear. I'm sitting down with Karen O'Connor, Executive Chef at Toronto's renowned Daniel et Daniel Catering & Events. Karen has spent more than 30 years building menus that don't just impress — they include. She's a CATIE Chef of the Year, past President of the International Caterers Association, and a sought-after speaker at Catersource who has led sessions specifically on designing allergy-friendly menus that work for guests and still deliver the wow factor clients expect. We're going deep on the operational side of food allergy management — how her team collects and communicates allergy information, how they build menus around common allergens like gluten, nuts, dairy, and soy without stripping out the soul of a dish, and what it really means to make guests with food allergies feel not just safe, but celebrated. For planners: this is about more than avoiding a reaction. It's about reducing liability, honoring your attendees, and creating experiences where everyone can be fully present at the table. For suppliers and caterers: this is your peer showing how it's done at the highest level. Come watch LIVE. Bring your questions. This is the conversation our industry needs.

How Event Planners Can Save Lives: A Food-Allergic Guest's Perspective

Food allergies aren't just a dietary preference. For millions of people, they are a daily negotiation with risk, anxiety, and belonging. This week is Food Allergy Awareness Week, and for Day 3 of Eating at a Meeting LIVE, I'm sitting down with someone who has been in the trenches of this conversation for years — Lindiwe Lewis, allergy advocate and host of the Behind the Allergy podcast. Lindi has lived with severe, anaphylactic food allergies for over 30 years. She's had reactions to entire food groups. She's navigated dining rooms where staff didn't wash their hands and restaurants where she felt like an inconvenience for asking a question. She's also experienced the flip side — places like Hawksmoor in London, where staff handled her allergies with confidence, care, and genuine kindness. The difference? It's everything. Through Behind the Allergy, Lindi doesn't just talk about what she can't eat. She talks about the anxiety, the isolation, the relationships, the travel, the identity of living with a condition that can turn a meal into a medical emergency. Her platform is a lifeline for the food allergy community — and a wake-up call for the hospitality industry. For those of us who plan, design, and serve food at meetings and events, this conversation is not optional. It's essential. If you've ever wondered what your guests with severe allergies are actually thinking when they sit down at your event table — this episode will tell you. Join us LIVE, bring your questions, and let's talk about what it really means to make every guest feel seen, safe, and included.

Off-Premise Catering and Food Allergies: Why Event Safety Requires More Than Menu Labels

A label on a buffet card is not a safety plan. And if you're relying on one to protect your guests with food allergies, this episode is for you. For Day 2 of Food Allergy Awareness Week, I'm bringing Executive Chef Jay Varga of The JDK Group Catering & Events on Eating at a Meeting LIVE — and we are getting into what food allergy safety actually requires in an off-premise catering environment. Jay is the 2022 ICA Chef of the Year, former Culinary Council President of the International Caterers Association, and the executive chef overseeing all culinary operations at one of central Pennsylvania's most decorated catering companies. He has executed flawless events for hundreds of guests at a time — and he knows better than almost anyone where the system breaks down when dietary needs aren't taken seriously from the start. Here is what I want every planner, venue, hotel, and event professional to understand: off-premise catering is not a restaurant. The kitchen travels. The team works in unfamiliar spaces. The volume is high and the timeline is unforgiving. Managing food allergies in that environment takes more than good intentions — it takes systems, culture, and leadership that starts long before the first guest arrives. Jay and I are going to talk about all of it. What real allergen safety looks like from the inside of a catering kitchen. How to design menus where the allergy-friendly plate is just as beautiful and intentional as every other dish. And what you — as the planner or the client — can do to be a better partner in protecting your guests. Join us LIVE and bring your questions. This is the conversation the events industry needs to be having every week — not just during Food Allergy Awareness Week. Every meal matters. Every guest matters. Let's make sure our events reflect that. What do YOU want to ask Chef Jay?