Feeling Othered at the Association Breakfast Table

|October 25, 2024|

Enhancing Food & Beverage Inclusivity at Association Events

In today’s fast-paced, diverse world, creating inclusive and memorable experiences at association events requires an eye for detail and a commitment to meeting everyone’s needs.

Our latest episode, previously titled, “Creating Inclusive F&B Experiences in Association Events,” but now called, “Feeling Othered at the Association Breakfast Table” takes a look at the often ignored yet critically important aspect of event planning—food and beverage inclusivity.

This conversation is led by host, KiKi L’Italien, with special guest Tracy Stuckrath, an expert in F&B inclusiveness and host of the Eating at a Meeting Podcast.

Key Takeaways from the Episode:

  1. Strategic Food and Beverage Planning: Tracy emphasizes the need to integrate dietary need considerations early in the event planning process. Food and beverage often represent the largest expense at events. It’s essential to allocate significant focus and resources to ensure everyone’s dietary requirements are met.
  2. Legal and Safety Concerns: Look at the serious implications of mismanaging food allergies and dietary restrictions. Tracy shares real-world examples, including a tragic incident at a Disney restaurant that led to legal actions and changes in allergen signage. Such cases underscore the importance of accurate and clear communication regarding allergens and ingredients.
  3. Accurate Menu Descriptions: Inaccurate menu descriptions can pose severe health risks. Tracy talks about instances where misleading descriptions led to potentially dangerous situations, highlighting the critical need for precise communication between chefs and event planners.
  4. Inclusive Menu Development: Hospitality professionals affirm that creating inclusive menus is both feasible and necessary. Tracy discusses strategies like “build your own” food stations and starting meal planning with gluten and dairy-free options to accommodate diverse dietary needs.
  5. Challenges and Innovations: The episode explores the tension between the rising demand for dietary customization and the logistical challenges it presents. Tracy proposes innovative solutions, from leveraging historical data for more accurate food orders to offering non-alcoholic options to curb excessive alcohol consumption while still meeting beverage minimums.
  6. Physical Accessibility: It’s not just about the food, either. Physical accessibility is also crucial. Tracy highlights how buffet setups might not cater to individuals using wheelchairs or scooters and offers practical solutions to ensure inclusivity in all aspects of food service.

Upcoming AC Insider Recap

Join us every Thursday for the “AC Insider” recap. KiKi and industry experts will discuss the latest developments and current trends, fostering an environment of ongoing learning and collaboration.

Stay Connected

For more insights on ensuring dietary inclusiveness at your events, tune into Tracy’s Eating at a Meeting Podcast and join her Facebook group for the new “Table Talks” initiative. It’s a fantastic platform for sharing ideas and solutions with like-minded professionals.

Thank you for being an integral part of our Association Chat community. Together, we can make our events more inclusive, safe, and enjoyable for everyone.

P.S. Don’t forget to subscribe to our podcast for more enriching discussions on making your association events better and more inclusive!

https://www.linkedin.com/events/creatinginclusivef-bexperiences7255228021714907137/theater/