NACE San Diego Presentation - April 9, 2013

Organic VEGAN

Halal
Pescitarian Local
RAW

Gluten Free Paleo
Tree Nuts

Crohn’s

Rave
Food Safety
Corn Clean Eating

FALCPA
Menu Labeling
ADA

Kosher
Macrobiotic
Food Allergies
CeliacVegetarian Buddhism

Guess Who’s
Coming to
Dinner?
Understanding and
Planning for Guests with
Special Dietary Needs

NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs Copyright © Thrive! Meetings & Events — April 9, 2013

Essential Learning Components

u Who is making the requests

v What are the different dietary needs

w Why we need to be concerned about them

x Become aware of the how the ADA affects how
we develop menus

y When & Where we need to take care

z How to meet these needs while managing costs


Food: A Fact of Life
Emotional, Physical, Familial, Cultural & Psychological

“Food is the
only thing
you're going to
buy that
becomes
you.” Carlo
Petrini

main soup
F&B
seated
Breakfast course

hors d'œuvres
cocktails
AM Break
PM Break

entremet

served

staff meals
meals
salad Lunch brunch Supper
Potluck

VIP amenities
catering cooking demos
& served
seated

Reception
buffet
Snacks
Dinner
entrée

stations
chef
Green Rooms
dessert Banquets
plated

1527m
Million Food Allergies
1:133
Obesity
vegetarian

7:10
Vegan Celiac

⅔ Chronic Disease

11.2 25.8M
35%
Diabetes

Dietary
Needs
food allergies
medical conditions
personal preferences
religious beliefs
v

Food Allergy
Potentially Life-threatening Immune System Response

170

8 90
150
.15
.25

Tree Nuts
• Seldom to allergic to • Coconut
just one type
• Extracts
• Not a legume or a seed

• Life-long • 3.3 Million
• #s have tripled • Legume
since 1997
• International dishes

Peanuts

Shellfish • Salmon, tuna, halibut
• Life-long
• Fish flesh, gelatin, oil
• Crustacean • Flavoring base
• Mollusks
• Salad dressing,

Fish
worcestershire
sauce, stock,
bouillabaisse,
barbecue
sauce

Wheat •

•
Legume
Processed
• Asian
foods
foods • Soy Oil
• Four proteins
• Not Gluten

Soy
intolerance
• Reactions
mild to severe
• Couscous,
soy sauce,
pasta, bread
crumbs

Milk
• White & yolk
• Whey & casein
• ALL dairy
• Hidden products
• Raw vs. cooked • Sheep & goat’s
• Manufactured
products

Eggs
• Lactose

Gluten Sensitivity & Celiac Disease

• Genetic autoimmune
disorder Wheat
• 1 in 133
Rye
Barley
• Malabsorption
• Avoid Gluten

Oats
• No cure
• Other conditions


Epidemic
of 21st Century

• 1:3 Americans
• Blood sugar
• Low in salt, fat
and sugar
• High in fiber
• What, when Girl From Paris
and how much Tumblr

ge
Lacto-ovo Pescetarian Lacto
Vegetarian Eggs Vegetarian
Egg Dairy Dairy
Dairy Fish

Raw Rave

Ve ian
Unprocessed Whole fruits,
Uncooked vegetables,
grains, nuts
and seeds

tar
Flexitarian Vegan Macrobiotic
Occasionally No use or Unprocessed
.15
eats meat consumption vegan.25
of animal No sugar or
products refined oils

Religious-based Diets

Not with
Judaism Kosher x Kosher x Kosher
meat

Buddhism x x some P P
Restricted/
Hinduism x x Avoided ? x

Islam Halal x Halal x x
no ﬁsh
Rastafarianism x x over 12” x x
Seventh Day
Adventist x x x ?
in some sects
Sikh
Halal or Kosher x

Religious-based Diets

Protestants Few Restrictions

Roman
Restricted on certain days
Catholicism
Eastern
Restrictions Restrictions
Orthodox

Jainism x x x x x x

Mormonism x

Baha’i some are vegetarians x

The Legalities
of F&B
ADA FALCPA

Food Codes Canadian

Gluten-Free
NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs
x
Copyright © Thrive! Meetings & Events — April 9, 2013

Limits 1+ major
life activities

Seeing, hearing,
Eating, learning,
interacting with
others, breathing

Immune system,
digestive, bowel,
brain, respiratory,
cardiovascular

Food Allergen
Labeling
• US Food Allergen Labeling and Consumer
Protection Act of 2004
• Requires all major food allergens be listed
in simple language on all packaged foods
• Includes allergens in colorings, flavors and
additives

Gluten-free
Labeling

• White House
• <20 ppm
• FDA vs. USDA
• Internationally

Vegetarian
P Vegan
P Gluten-Free
Kosher
Allergic To:

Meeting the
Needs
Where, When & How to
meet these needs while
managing costs

y z

Things to Consider
Fryers l Buffets l Prep Areas l Storage l Hot Boxes
Decor l Action Stations l Green Rooms l Bars l Menus
Invitations l Amenities l Pre-con l Place Cards

P
Vegetarian

Needs
Vegan
• Ask for more
Managing information
Gluten-Free
Kosher
• Vendors P
Allergic To:

• Take it seriously
Other
• Effort, Ability,
Promises & Delivery
• Menu Planning
• Use your Talent
• Label
• Cross Contamination Caterer
• Communicate
&
Hotel

Alternative Meal Options Know
Your
Ask & Ask
Again
(Optional) If you would prefer vegetarian or vegan meal options,
please select your preference below. If you have otherProduct

Choose only one:
special
dietary needs, we ask that you make your own accommodations.
vegetarian vegan


What’s Wrong?
Lobster
Macaroni
& Cheese


What’s Wrong?
Stuffing


What’s Wrong?


What’s Wrong?
Gluten &
diary-free
buffet


What’s
Wrong?

Event: 5:30 PM to 6:30 PM Tray Passed Hors d'Oeuvres
Door Signage Serve: 5:30 PM to 6:20 PM
Seafood
}
(2) 6' Registration Tables w/4 Chairs & Wastebasket Ahi Poke
(1) 6' Raffle Table Fig & Gorgonzola Wrapped in Prosciutto Vegan/Vegetarian Option?
Scattered Belly Bars Chicken Samosas, Mango Chutney
Dairy
Reception Stations
Wheat/Gluten
Room Setup Serve: 7:00 PM to 8:15 PM Vegan/Vegetarian Option?
What’s in the BRAZILIAN CHURRASCARIA STATION
Marinated Grilled Tri-Tip
Event: 6:20 PM to 8:30 PM marinade? Citrus Marinated Shrimp** Some sausage have
Podium on Riser along East Wall Smoked Sausages flour in casings
(72) Rounds of 10 per table Petite Rolls
Ivory Cloths Dairy Creamy Horseradish & Ancho Chile Sauce Wheat/Gluten
Green Napkins BAJA STREET TACO STATION
Artistic Floral providing Centerpieces Carne Asada Tacos with Pico De Gallo
Wheat/Gluten Mahi Mahi Tacos with Mexican Lime Crema
Food Stations Dairy
Veg. Zucchini, Corn & Poblano Pepper Tacos**
( ) Reserved Rounds Are they served in Flour & Corn** Tortillas
same dish? FRY BAR STATION Is the same fryer
Audio Visual Portobello Mushroom Steak Fries used for floured
Crispy Green Bean Fries items?
Wheat/Gluten Curry Spiced Sweet Potato Fries** Were they
Event: 6:20 PM to 8:30 PM Specialty Salts Display dipped in egg?
1 Wired Microphone @$50.00 Each
GOURMET SALAD STATION (All items with Noted Dietary Reqs)
Microphone A&P Baby Spinach Salad with Strawberries & Toasted Almonds** Are the veggies
Citrus Herb Vinaigrette** roasted on same
Additional AV TBA Quinoa Salad with Roasted Vegetables**
grill as meats/
Spicy Thai Mango & Vegetable Salad** poultry?
Special Requirements
Wheat/Gluten Artisan Breads
Was a gluten-
Schedule: sauce on the
SERVED DESSERT & COFFEE meats/poultry?
5:30PM Reception Dairy Alternate Individual Strawberry Mango Mousse Cake & Kahlua
6:20 PM Doors Open Chocolate Mousse Cake
6:40 PM Program Wheat/Gluten Fresh Fruit Dessert**
7:00 PM Stations
8:15 PM Raffles Gelatin Brewed Coffee, Tea & Decaf
8:30 PM Adjournment Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs
NACE San Diego Guess Who’s Copyright © Thrive! Meetings & Events — April 9, 2013
Use Dinner Plates at Stations

Positive
Impact
Increased Word of
revenues mouth
Experience
levels

NACE San Diego Guess Who’s Coming to Dinner: Understanding and Planning for Guests with Special Dietary Needs w
Copyright © Thrive! Meetings & Events — April 9, 2013

“If you treat the
customer how they
Aaron
should be treated and Magness
Zappos.com
form personal
connections with
them, they’ll want to
tell others about it.”

Don’t Perceived lack
want to
be a of empathy to
burden your need
Low
Expectations
of Products &
Services
Embarrassed Host/event
.15
would not
Asking is impolite .25
be able to
meet need
Unsure how/whom to tell

Do not
When asked about return to
eating at events, events
people with
dietary needs:

50 %
Do not
attend
events

Once guests
feel safe &

80%
satisﬁed
with their
eating
experience,
they become
a loyal &
repeat
customers.

Attendees shouldn’t be punished
for having a dietary need.

Food & service are a
reﬂection of the event, the
property and the chef.

Guests are entitled to the same
quality of cuisine while
accommodating their need. When
serving
guests with
Guests should be provided special
the same culinary dietary
experience. needs,
Chefs said:

• 46% of
“We can never forget guests
• The law
that we are in the • New
hospitality business, clientele
• Customers
come back
and that serving less • Increase
Revenue
than nourishing, fresh, Bonni

healthy food is no
Scepkowski
Stellar Meetings

way to be
hospitable.”

San Diego
Saturday, June 29
NTC Park at Liberty Station
Sponsored by Sea World Entertainment

500+ Walkers
500+ members of SD Food Allergy Support Group

www.foodallergywalk.org


Tracy Stuckrath, CSEP, CMM, CHC
Thrive! Meetings & Events
tracy@thrivemeetings.com

www.thrivemeetings.com
thrivemeetings
Sign up
for the
thrivemeetingsevents newsletter.

www.slideshare.net/tstuckrath


NACE San Diego Presentation - April 9, 2013

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NACE San Diego Presentation - April 9, 2013