Eating at a Meeting

Beyond the alcohol-centric bar: the look and taste of inclusive hospitality

At your next reception, one of your guests will probably hear that question. Jen Veralle has built a movement around what it actually tells a guest: you're not quite part

Zero Proof Choice Awards: What Makes an Alcohol-Free Drink Worth Serving

Picture your opening reception. One guest is pregnant. Another is in recovery, another is training for a race, and another just doesn't want to drink tonight. What are yo

Can Events Serve Food That Is Truly Good Clean and Fair?

We ask a lot of the food at our events. We want it sustainable, inclusive, local, good for the planet and fair to the people who grew it — and then we hand the caterer a

Food Safety at Events: How to Balance Prevention, Compliance and Guest Trust

In honor of Food Safety Awareness Month, Tracy is thrilled to welcome Doug Davis, founder of Sokeum Consultants and former Global Director of Food Safety for Marriott Int

Zero-Waste Game Days to Green Meetings: How to Cut Event Food Waste

When was the last time your event menu was sized for how much people actually eat? Overproduction and mismatched expectations between planners and venues quietly create t

Sustainable Event Catering: How to Balance Food Waste, Flavor & Bottom Line

Here's an event F&B stat that dumbfounds me: on average, 42% of the food we prepare for a buffet goes uneaten — and at one event, 72% of the special-dietary meals got thr

Wine Sourcing: How to Balance Story, Sustainability and the Bottom Line

Sandy Bridger said something to me the other night that I haven't stopped thinking about: wine isn't the drink you serve alongside dinner — it's another ingredient in the

Experience Design: Turning Every Meal Into a Better Decision

Why does the same banquet menu cost more this year than last — and why can't anyone tell you what it will cost next quarter? Global uncertainty drives up the cost of ev

Beef Prices Are at Record Highs—Should It Stay on Your Event Menu?

Why does the beef entrée on your banquet menu cost so much more than it did two years ago—and what should you expect next when deciding whether beef belongs on your event

How Global Uncertainty Drives Up the Cost of Every Meal at Your Meeting

Why does the same banquet menu cost more this year than last — and why can't anyone tell you what it will cost next quarter? Global uncertainty drives up the cost of ev

The Communal Table: Why Shared Meals Build Connection at Events

When you travel somewhere new, you often don't know a single soul. So how do you actually understand the place you're standing in? Kenny Dunn's answer: eat. This week o

California's Food Allergy Law has Arrived. Is Your Event Safe?

July 1, 2026, was a historic day for food allergy safety in America. California's ADDE Act — the Allergen Disclosure for Dining Experiences Act — officially takes effec

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

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. Th

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 A

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 Aware

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 Aller

How THE UK Events Industry Is Standardizing Dietary Needs Management

Here's something that doesn't get said enough: the biggest food allergy risk at your event doesn't start in the kitchen. It starts the moment your registration form goes

Food Allergy & Celiac Awareness: Raising the Bar for Safer, Inclusive Events

May is extra special for me—it's not only Food Allergy Awareness Month and Celiac Disease Awareness Month, but it also marks the 16th anniversary of thrive! meetings & ev

Food Allergies are No Joke

If you think serving one gluten-free vegan dish covers all your guests' needs—or that "nut-free" labeling is enough to keep diners safe—think again. This episode dives de