your top 12 f&b questions answered

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?Your Top Food & Beverage Questions ANSWERED

12

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath

CommonGround

Universal Experience

WHAT IS FOOD?

James Beard

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?How can meeting planners

ensure the food being

served is real and what it is

supposed to be?

1


FOOD FRAUD

The collective term used to encompass the deliberate and

intentional substitution, addition, tampering, or

misrepresentation of food, food ingredients or food

packaging; or false or misleading statements made

about a product, for economic gain.

• Substitution • Tampering • Counterfeiting • Dilution

• Mislabeling • Contaminant • Overruns

• Gray Market/Theft/Diversion

• Unapproved Enhancement


FOOD FRAUD

• Ask caterers from whom they buy their food

• Ask if the keep the labels on food products

• Avoid “to good to be true” prices

• Buy products from short, visible supply chains

• Order minimally processed

Ways to Protect Your Event

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?How can meeting

planners get chefs to be

creative with vegetables

and add more overall

color on plates?

2


• Seasonality • 3 colors • Preparation level • Premium pricing

&Adding Vegetables Color

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?How can planners work

with chefs to create

better vegetarian and

vegan meals throughout

an event?

3


x

Vegetarian (lacto-ovo)

Vegan PescetarianVegetarian

(lacto)Vegetarian

(ovo)Flexitarian Pegan

Grains ✔ ✔ ✔ ✔ ✔ ✔Nuts/Seeds ✔ ✔ ✔ ✔ ✔ ✔ ✔

Legumes ✔ ✔ ✔ ✔ ✔ ✔ ✔Fruits ✔ ✔ ✔ ✔ ✔ ✔ ✔

Vegetables ✔ ✔ ✔ ✔ ✔ ✔ ✔Soy ✔ ✔ ✔ ✔ ✔ ✔Milk ✔ ✔ ✔ ✔Egg ✔ ✔ ✔ ✔

Honey ✔ ✔ ✔ ✔ ✔Beef/Pork ✔

Poultry ✔Seafood ✔ ✔

VEGETARIAN lifestyles


VEGETARIAN & VEGAN menu ideas

• Quinoa Porridge • Tofu Omelets • Toast w/ refried beans or

hummus & avocado • Smoothies • Granola w/ coconut yogurt • Oatmeal

w/ berries • Coconut

Tapioca Porridge

breakfast• Chickpea Quiche • Burrito Bowl • Quinoa Salad • Spicy Lentil Wraps • Coucous w/ Chickpeas,

Fennel & Citrus

lunch• Hot Pots • Linguine with Capers & Green

Olive Sauce • Swiss Chard with Chickpeas

and Couscous • Curried Coconut Quinoa and

Greens with Roasted Cauliflower

dinner

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http://www.thekitchn.com

http://www.realsimple.com

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?How can hotels and groups

work better together to

decrease waste & increase

reuse of food?

4


food waste• 33% Globally

• 40% United States

• $21.6 Billion




• $21.6 Billion

15 tons of food waste was sourced from Expo Milano exposition’s

pavilions and ultimately was turned into more than 10,000 meals

Italian Chef Massimo Bottura




• $21.6 Billion

15 tons of food waste was sourced from Expo Milano exposition’s

pavilions and ultimately was turned into more than 10,000 meals

Italian Chef Massimo Bottura

Rio Olympics: feeding the athletes over 16 days is expected to produce 12 tons of food waste. RefettoRio can feed

108 in each setting and hopes to serve up 19,000 dinners during the games.


DONATE RECYCLE | REUSE | REPURPOSE

• Canadian Food Donation Act, 1994

• Forgotten Harvest Canada

• Bill Emerson Good Samaritan Act

• US Food Donation Act of 2008

• USDA Food Waste Challenge

• Rock & Wrap It Up

• Find A Composter

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?Where does the F&B

service charge go and why does it exist?

Is it taxable?

5


F&B CHARGES• Service charge — taxable in many states

• Income line in the P&L statements

• Produces a percentage of profit after payroll to the employees

• Food, beverage, alcohol and service charges all taxed individually at different tax percentages

+$$+

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?How can planners

successfully manage

requests for special dietary

meals? What are planners

obligated to provide?

6


Check the food functions you plan to attend

REGISTRATION

© April 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath



Pursuant to the ADA, do you have any disabilities?

REGISTRATION


ADA Disabilities Mobile Vision Auditory Medically-necessary Dietary Need Other




REGISTRATION


Medically-necessary Dietary Need Food Allergy Diabetes Celiac Disease / Non-celiac gluten-sensitivity Other




Eggs Wheat Milk Soy Crustaceans Fish Tree Nuts Peanuts Mollusks Gluten Mustard Sesame

Lupin Celery Sulfites Tomatoes Buckwheat Peaches Pork Barley Bee Pollens Royal Jelly Other _______________

REGISTRATION





REGISTRATIONIs there treatment or accommodation you want us to be aware of to ensure your health and safety at the event?

Please complete this emergency action plan for yourself





Indicate Your Dietary Preferences

REGISTRATIONVegetarian Vegan Halal Kosher Gluten-free Other________ None






REGISTRATIONI require a CERTIFIED Kosher meal. I require a CERTIFIED Halal meal? I require a meal without pork, shellfish and meat and dairy together. Only finned fish. A vegetarian meal is acceptable. A vegan meal is acceptable.






Disclaimers

REGISTRATIONDietary restrictions must be indicated here to receive a special meal for the food functions. Special requests cannot be provided at meal functions without a ticket.

We strive to work with our food service vendors to provide safe and delicious meals for those with dietary restrictions. Despite taking every precaution, we cannot guarantee that menu items are free of trace amounts of allergens or other ingredients.



Dietary Need “Locations”

• RFPs • Contracts • Registration • Reports

• BEOs • Meal Tickets • Menus • Apps

• Labels • Surveys

©December 2015 | Thrive! Meetings & Events | @tstuckrath

Methods of Communication






CONTRACT CLAUSES

Hotel agrees to use reasonable efforts to work with its food and beverage vendors and staff to procure, prepare and serve a large selection of food products for Group’s event participants, vendors, volunteers and staff who have certain food allergies, follow special diets or prefer special ingredients. In the event of negligence by Hotel or any of Hotel's representatives, Hotel shall be responsible for all expenses reasonably incurred by the attendee in the defense of such liability or claim of liability.









Methods of CommunicationCONTRACT CLAUSES

Group and Hotel acknowledge that the Hotel is not an allergen-free environment, alas, Hotel agrees to initiate due diligence both in the back and front of the house to ensure the safe production and service of acceptable meals.

Hotel currently maintains: ____ Health inspection score ____ Culinary staff with a ServSafe Food Protection Manager Certification ____ Certified Food Handlers. ____ Staff members who have taken and passed the ServSafe Food Allergen training program

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?Who owns the

responsibility for

managing attendee’s

dietary needs?

7

Meeting Planner

LineCooks

Executive Chef

Sous ChefsBanquet

Chef

Catering Services Manager

Banquet Captain

Banquet Server

Sales Manager

Attendee


EVERYONE! in the Event Food Chain

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?How do we reduce our

carbon footprint with

smaller portions of meat,

more vegetables/grains

while meeting attendee

(chef) expections?

8


FLOSS• Fresh • Local • Organic • Seasonal • Sustainable

© June 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath

Beef 106.28 gal/oz

Agriculture Production 92% Globally 80% California 8% Canada

Meat Production 30% United States

Chicken 16.61 gal/oz

Lamb 84.68 gal/oz

Pork 41.25 gal/oz

Lentils 71.28 gal/oz

Chickpeas 76.07 gal/oz

Goat 41.35 gal/oz

Soy Burger 21.84 gal/oz

Egg 11.73 gal/oz

Peas 44.53 gal/oz

Sources: Water Footprint Network via LA Times and Huffington Post

Water


Vegetarianism

MEATLESS MONDAY

Grains

Legumes

Soy

Fruits

Vegetables

Milk

Egg

Honey

Beef/Game

Seafood

Poultry

Pork

✗

✗

✗

✗

✓

✓

✓

✓✓

✓

✓✓

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?What are ways that

meeting planners

can save on F&B?

9


WAYS TO SAVE• Know your F&B history

• Ask about dietary needs

• Notice attendee eating patterns

• Know arrival/departure schedules

• Clearly communicate with chefs

• Determine service levels

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?10How does the same

gallon of coffee cost

$30 in one city and

$145 in another?


COFFEE COSTS• Market & Demand

• Tight supplies

• Labor

• Brands

• Competition

• Surroundings

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?What are meeting planners

NOT asking for (and should

receive) as part of food and

beverage pricing?

11


SERVICE levels


• Room Refreshes

• Lemons

• Facility Standards

• Waste Control

• Menu Cards

© August 2015 | Proprietary and Confidential | Thrive! Meetings & Events | @tstuckrath ?Caring about food servers'

lives, how can meeting

planners protect their jobs

and avoid robots?

12


• Planner interaction

• Set expectations

• Recognize & praise

• Communicate intel

• Smile, appreciate

Staffing


“A meal is the whole experience of getting together and sharing with friends. It is more than food.”

Jinny Fleischman


(404) 242-0530 [email protected] www.thrivemeetings.com

@tstuckrath thrivemeetingsevents

Tracy StuckrathCSEP CMM CFPM CHC

mailto:[email protected]?subject=

http://www.thrivemeetings.com