i can't eat that! understanding the dietary needs of your guests & how it impacts your...

Gluten Free

Food Allergies

RAW

Organic LocalVEGAN

Vegetarian

PescitarianH

alal

Kos

her

Tree Nuts

Celiac

Corn Clean EatingMacrobiotic

PaleoRave

Buddhism

Crohn’s

Menu Labeling

Food Safety

AD

A

FALC

PA

Tuesday, January 22, 13

Understanding the Needs of Your Guests & How They Impact Your Business

I Can’tEat That!


The Special Event 2013 I Can’t Eat That!: Understanding the Dietary Needs of Your Guests & How it Impacts Your Business January 16, 2013

Tracy Stuckrath

• Certified event professional and strategic meetings manager

• One of 15 million+ Americans with food allergies

• Studied at Institute of Integrative Nutrition

• Founded Thrive! in 2010 to combine those two

• Not a doctor, nutritionist or lawyer

CSEP, CMM, CHC


G = wheat, rye, oats, spelt, barley GFG = quinoa, amaranth, millet, rice D = milk, cheese, butter GFF = artichoke, bean, corn, flax, nut, potato V = All but mushrooms, cucumbers potato starch, rice, sorgham, tapioca, teff

Tracy Stuckrath’s Special Dietary Needs Please call with questions: 404-242-0530

Can NOT Have CAN Have

• Yeast • Sugar • Vinegar • GlutenG • DairyD • Buckwheat • Pork • Mushrooms • Cucumbers

• Soy • Alcohol

(vodka OK) • Molasses • Agave • Coffee

• Beef • Poultry • Seafood • VegetablesV • GF GrainsGFg • GF FlourGFf • Fresh Fruit • Eggs • Brown Rice

• Potatoes • Corn • Stevia • Fresh Herbs • Spices • Beans • Legumes • Nuts



Who are the people making the requests and why they are increasing

What are the different dietary needs

Why we need to be concerned legally about meeting these needs

When can these “pesky” guests positively impact your business

How to meet these needs while managing cost

Essential Learning Components

u

v

w

x

y


“Food is our common

ground, a universal

experience.”

James Beard



Food: A Fact of LifeEmotional, Physical, Familial, Cultural & Psychological


ReceptionSnacks

Dinner

AM Break

PM B

reak

Banquets

Lunch

BreakfastF&B

staf

f mea

ls

Green Rooms

meals

entrée

main course

salad

soup

dessert hors

d'œ

uvre

s cocktails

brunchPotluck cooking demos

chef stations

catering VIP amenitiesseated&

served

entremet

Supper

buffet

plat

ed

seated

served


http://en.wikipedia.org/wiki/Entr%C3%A9e

http://en.wikipedia.org/wiki/Entr%C3%A9e

http://en.wikipedia.org/wiki/Hors_d%27%C5%93uvre







ELC #1

By The Numbers

Who are the people making the requests and why they are increasing?

uTuesday, January 22, 13


1.8 Million

$54.5 Billion205 Million

Meetings

People attended those Meetings

spent on Food & Beverage

The Event Industry


.15

.25

4,931events

23,190food functions

day


9,374

$7.1US Catering

Firms

Annual Revenues

Catering Industry



Kody

Shelly Vega

Dietary Needs

Celyn

15 Million - Food Allergies 27 Million - Vegetarian1 Million - Vegan

25.8 million - Diabetes1:133 - Celiac disease⅔ Americans Obese7:10 deaths - Chronic diseases

11.2 million - Kosher20% - devoutly15% - practice casually



So What?Dietary Need % of Guests # Guests

Celiac Disease (3m) 1.46% 2

Diabetes (25.8m) 12.59% 14

Food Allergies (15m) 5.85% 7

Gluten Intolerance (18m) 8.78% 10

Vegetarian (27m) 11.12% 13

Vegan (1m) 0.49% 1

Kosher 5.46% 6

53 people 46%


food allergies

medical conditions

personal preferences

religious beliefs

Dietary Needs

vTuesday, January 22, 13


Food AllergyPotentially Life-threatening Immune Response Response


.15

.25

90

120

8150


Peanuts

Tree Nuts

• Life-long• #s have tripled

since 1997

• 3.3 Million• Legume • International dishes

• Seldom to allergic to just one type

• Not a legume or a seed

• Coconut• Extracts


Fish

Shellfish• Salmon, tuna, halibut• Life-long• Fish flesh, gelatin, oil• Flavoring base

• Crustacean• Mollusks• Salad dressing,

worcestershire sauce, stock, bouillabaisse, barbecue sauce


• Legume• Processed

foods

• Asian foods

• Soy Oil

Soy

Wheat• Four proteins • Not Gluten

intolerance• Reactions

mild to severe• Couscous,

soy sauce, pasta, bread crumbs


Milk

Eggs

• White & yolk• Hidden • Raw vs. cooked

• Whey & casein• ALL dairy

products• Sheep & goat’s • Manufactured

products• Lactose

Intolerance



Q: What two foods are included in the eight most common responsible for 90% percent of allergic reactions today?



B fish, lupin

C garlic, chicken

D wheat, barley

peanuts, shellfishA peanuts, shellfishAA:


“All I ask of food is that it doesn't harm

me.”

Michael Palin

(Monty Python’s Flying Circus)


Medical Conditions

Chronic Diseases

Obesity

Diabetes

Crohn’s & Colitis

Celiac Disease


Leading cause of

death worldwide

“Chronic disease is a foodborne

illness. We ate our way into

this mess, and we must eat

our way out.”Mark Hyman



Behavioral Risk Factors

• Tobacco Use

• Physical Activity

• Unhealthy Diet

• Harmful use of Alcohol

• High blood pressure

• High blood glucose

• Physical Inactivity

• Overweight & obesity

• High cholesterol

• Low fruit & vegetable intake

}



Celiac Disease

• Genetic autoimmune disorder

• 1 in 133

• Malabsorption

• Avoid Gluten

• No cure

• Other conditions

WheatRye

BarleyOats


World’s population

lives in countries

where being overweight

or obesity kills more

people than malnutrition65%Tuesday, January 22, 13


• Chronic inflammatory disease affecting gastrointestinal tract

• 500,000 Americans

• Inflammatory bowel disease (IBD)

• Cause unknown

• Managed through individualized diet

Crohn’s & Colitis


http://www.webmd.com/ibd-crohns-disease/default.htm

http://www.webmd.com/ibd-crohns-disease/default.htm

Epid

emic

• 1:3 Americans

• Blood sugar

• Low in salt, fat and sugar

• High in fiber

• What, when and how much

of 2

1st C

entu

ry

Girl From ParisTumblr



If a guest tells you they have celiac disease, what should you NOT feed them?

Q:



B wheat, rye, barley, oats

C barley, sugar, rye, oats

D barley, nuts, peanuts

sugar, dairy, ice creamAA: B wheat, rye, barley, oats


Lifestyles

Personal Preferences

Religious Beliefs


Grains

Vegetables Fruits

Proteins

Dairy

Fats & Oils

Vege

taria

n


.15

.25

Lacto-ovo VegetarianEggDairy

LactoVegetarianDairy

RawUnprocessedUncooked

RaveWhole fruits, vegetables, grains, nuts

and seeds

PescetarianEggsDairyFish

FlexitarianOccasionally eats meat

VeganNo use or

consumptionof animal products

MacrobioticUnprocessed veganNo sugar or refined oils

Vege

tariian


“Food is an important part of my religion and the way I live my life.”

ArleneMathes-Scharf

Kashrut.com


http://www.kashrut.com/

http://www.kashrut.com/


Religious-based Diets

Judaism Kosher x Kosher x Kosher Not with meat

Buddhism x x some P P

Hinduism x x Restricted/Avoided

Restricted/Avoided ? x

Islam Halal x Halal x xRastafarianism x x no fish

over 12” xSeventh Day Adventist x x x ?Sikh in some sects

Halal or Kosherin some sects

Halal or Kosherin some sects

Halal or Kosher x



Religious-based Diets

Protestants Few RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew Restrictions

Roman Catholicism Restricted on certain daysRestricted on certain daysRestricted on certain days

Eastern Orthodox Restrictions Restrictions

Jainism x x x x x x

Mormonism x

Baha’i some are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarians x



Sunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday!! ! 1! 2! 3! 4!

! ! ! ! ! !

6! 7! 8! 9! 10! 11!! ! ! ! ! !

13! 14! 15! 16! 17! 18!! ! ! ! ! !

20! 21! 22! 23! 24! 25!! ! ! ! ! !

27! 28! 29! 30! 31! !! ! ! ! ! !

! ! ! ! ! !! ! ! ! ! !

June/July Ramadan (Islamic)

February Ash Wednesday (Christian)Lent (Christian)

April Good Friday (Christian)Easter (Christian)Shavuot (Jewish)Passover (Jewish)

July/August Eid al-Fitr (Islamic)Krishna Janmashtami (Hindu)

September/October Sukkot (Jewish)Rosh Hashanah (Jewish)

October Navratri (Hindu)Shemini (Jewish)Yom Kippur (Jewish)Simchat Torah (Jewish)Eid al-Adha (Islamic)

November Diwali (Hindu/Buddist/Sikhism/Jainism)Thanksgiving

DecemberHanukkah (Jewish) Christmas (Christian)

January Chinese New Year (Confucian/Taoist/Buddhist)

Religious Holidays



Why are non-practicing Jewish diners electing to eat Kosher?

Q:



Dietary reasonsB:C: Healthier, safer, quality

D: All of the aboveD: All of the above

Religious beliefsA:A:


The Legalities of F&B

ADA

Food Codes

Gluten-Free

FALCPA

Canadian

wTuesday, January 22, 13

Limits 1+ major life activities

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

Immune system, digestive, bowel, brain, respiratory,

cardiovascular


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

enriched flour

lecithinwhey


Glu

ten-

free

La

belin

g

• <20 ppm• FDA vs. USDA• Internationally


“I said, “Look sir, my son has these

food allergies.’ The manager looked

right at me and my son and said, ‘We’d rather not

serve you.’ That infuriated me.”

Ming TsaiChef & Owner,

Blue Ginger Restaurant


Most Common Food Allergens

Food Allergieswhat you need to know

Tree nutsPeanuts Fish Shellfish

MilkEggs Wheat Soy

Millions of people have food allergies thatcan range from mild to life-threatening.

If a guest has an allergic reaction, call 911 and notify management.

When a guest informs you that someone in theirparty has a food allergy, follow the four R's below:Refer the food allergy concern to the department manager, or person in charge.

Review the food allergy with the customer and check ingredient labels.

Remember to check the preparation procedure for potential cross-contact.

Respond to the customer and inform them of your findings.

Cooking oils, splatter, and steam from cooking foods.

© 2009 The Food Allergy & Anaphylaxis Network

Always let the guest make their own informed decision.

Sources of Cross-Contact:

Any food equipment used for the processing of allergy-free foods mustbe thoroughly cleaned and sanitized prior to use.

All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls, pots, food pans, sheet pans, preparation surfaces.

Allergen-containing foods touching or coming into contact with allergy-free foods (i.e. a nut-containing muffin touching a nut-free muffin).

Fryers and grills.Wash hands and change gloves after handling potential food allergens.

State & National Laws

• ServSafe

• FARE

• Food Allergy Awareness Act

• Massachusetts, St. Paul, New York

• Training, posters, menus



What major life activity does the ADAAA 2008 now cover under the law?

Q:



CardiovascularB:C: Immune system

D: EatingEatingD:

DigestiveA:A:


Learn how the different dietary practices offer great tasting food that every guest would enjoy.

Positive Impact

xTuesday, January 22, 13

Sandra Beasley

author“One of the biggest misconceptions is that

people with food allergies want the

whole event to accommodate their

allergies.”


Do not return to

events

Do notattendevents

50%

When asked about eating at events, people with dietary needs:


.15

.25

Host/event would not be able to meet need

EmbarrassedAsking is impolite

Unsure how/whom to tell

Perceived lack of empathy to

your need

Don’t want to

be a burden

Low Expectations of Products & Services


Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%Tuesday, January 22, 13

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.

Participants should be provided the same culinary

experience.

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

When serving

guests with special dietary needs,

Chefs said:Tuesday, January 22, 13


Wasted Money & FoodMeal Price/Person # Cost Potential Loss

Breakfast $18 - $25 114 $2,052 - $2,850 $821 - $1,140

AM Break $12 114 $1,368 $547

Lunch $25 - $50 114 $2,850 - $5,700 $1,140 - $2,280

PM Break $12 114 $1,368 $547

Reception/Dinner $30 - $100 114 $3,420 - $11,400 $1,368 - $4,560

TOTAL 570 $11,058 - $24,054 $4,423 - $9,621



• Bringing back customers

• More WoM referrals

• Increased incremental spending

• Demonstrating professionalism

• Increase client base

• Improve liking

• Gain trust

• Fine-tune customer service

Benefits of Good Service


How to meet these needs while managing cost

Meeting the Needs

xTuesday, January 22, 13


Things to ConsiderDecor l Action Stations l Green Rooms l Bars l Menus

Invitations l Amenities l Pre-con l Place Cards Tuesday, January 22, 13

Man

agin

g N

eeds

Caterer &

Hotel• Ask for more

information

• Take it seriously

• Effort, Ability, Promises & Delivery

• Menu Planning

• Use your Talent

• Label

• Seating

• Communicate


Man

agin

g N

eeds

Planner

• Ask on invites

• Know your audience

• Use Resources

• Menu Planning

• Vendors

• Seating

• Communicate



FOOD ALLERGY CONCERNSWe strive to provide a large selection of products for shoppers who have food allergies, follow special dietary or prefer specific ingredients. Despite

taking every precaution, we cannon guarantee that our items are free of trace

amounts of nuts, tree nuts, wheat, dairy, eggs,

soy, fish, shellfish, sesame seeds* or other allergens.

Risk Management

✤ Follow applicable federal, state and district laws

✤ Standard Operating Procedures

✤ Legal Disclaimer

✤ Designate a person to manage

✤ Food Allergy Action Plans

✤ Be prepared for reactions


“If you treat the customer how they

should be treated and form personal

connections with them, they’ll want to tell others about it.”

Aaron Magness

Zappos.com


Image from Mobile Productions

• Use whole, local foods• Special gift baskets

• Prix fixe


• Menu Options• Ingredients

• Educate your staff• Become certified

KnowYour

Product


KnowYour

Product

Alternative Meal Options (Optional) If you would prefer vegetarian or vegan meal options, please select your preference below. If you have other special dietary needs, we ask that you make your own accommodations.

Choose only one: vegetarian vegan

Ask

& A

skA

gain


“The host loudly asked, ‘Where's

the vegan?’”

Resident of South

Dakota


“I was at a wedding I was given a card by the waiter that read ‘One who is not eating.’”

Wedding Guest


From: Jo Cooper <[email protected]>Subject: Special dietary needs for Food As Medicine

Date: June 2, 2010 2:34:48 PM EDTTo: [email protected]: Alex Fiman <[email protected]>

Hi, Tracy-

I discussed your special dietary concerns with our Executive Chef Rebecca Katz, and you will in our opinion be finewith the buffet, with the exception of the japonica rice salad on Friday, June 11, in which Chef Katz uses a little vinegarin the dressing. We will have the kitchen set aside a portion for you that does not have vinegar. Otherwise, we thinkyou are good to go.

For your further information:

Every dish is accompanied by a label listing all ingredients, so you can make careful selections basedon your needs.We have AMPLE selections that are gluten-free, dairy-free, vegan and vegetarian, and that suit yourdietary guidelines.Any nuts, cheese or fish are served as condiments / separately.

Specifically with regard to Celiac disease: the Hilton chef is aware we have participants with Celiac, and all food forour event is being prepared away from everything else, so we do not anticipate cross-contamination. You are ofcourse advised to read the list of ingredients for each dish-- but there will be no hidden hidden thickeners, no hiddenanything. Everything is being prepared from scratch according to Chef Katz's recipes.

Many of us with dietary restrictions find the FAM buffet to be heavenly! But only you know your body. Please dospeak directly with Chef Katz while on site if you have any additional concerns.

I'm cc'ing my colleague Alex Fiman so she will know you need a dot on your name tag so we will be sure to know whoneeds the special rice salad on Friday. And we'll both look forward to seeing you next week!

Regards-

Jo

Jo CooperSenior Program ManagerDirector of Nutrition Programs / Director of MarketingThe Center for Mind-Body Medicine Science. Training. Community. Outreach202.966.7338, x [email protected]://www.cmbm.org/blog: http://foodasmedicine.cmbm.org/twitter: http://twitter.com/JoCooper_cmbm

Celiac disease...All food for our event is being prepared away from everything else, so we do not anticipate cross-contamination.

You are of course advised to read the list of ingredients for each dish...

AMPLE selections that are GF, DF, Vegan, VegetarianAny nuts, cheese or fish are served as condiments

I discussed your special dietary concerns with our Executive Chef


“A customer is the most important visitor on our premises. He is not dependent on us.

We are dependent on him. He is not an interruption in our work -

he is the purpose of it.

We are not doing him a favor by serving him.

He is doing us a favor by giving us the opportunity

to serve him.”

Mahatma Gandhi


Roasted Chicken breastSteamed Broccoli and Roasted Red Potatoes



Gluten & Diary Free

AVOIDAVOID SUGGESTIONSSUGGESTIONS

• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk

Breakfast

• Quinoa porridge• Gluten-free Buckwheat

Pancakes• Vegetable Omelets


Entrée

• Sliders on portobello or GF bun• Veggie Wraps on corn tortillas• Portobello Fillets w/ Béarnaise & Mashed

potatoes made w/ cashew cream


Side• Roasted Brussels Sprouts with Refried

Butter Beans and Rice


Break • Soy Yogurts• Zucchini chips w/ Lime mint dipping sauce


Dessert • Gluten Free Apple Pie Parfait



Gluten, Diary & Egg Free

Avoid SuggestionsSuggestions

• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage

Breakfast • Savory vegetable pancakes• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage

Entrée

• Baked Halibut w/ Asparagus,Leeks & dill

• Chicken Lettuce Wraps• Roasted Lamb Chops


Sides• Kale salad w/ quinoa, tangerines &

toasted almonds• Mac & “Cheese”


Breaks • Kale chips• Guacamole & Corn chips


Desserts • Blondies



Vegan & Gluten-free

Avoid Suggestions Suggestions

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk

Breakfast • Chewy Granola Bars• Fruit Parfaits w/ GF granola


Entrée

• Garden Gazpacho• Vegetable & Bean Chili• Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes

made w/ cashew cream


Sides • Pan-roasted Summer Vegetables• Red and Blue Herbed Potatoes


Breaks • Avocado and Mango Lime Salad

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk Desserts • Fresh Berry Crumble



Roasted Beet Saladwith Arugula, Spicy Acacia Honey & Marcona Almonds


Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette

Roasted Lamb ChopOver Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint Puree


Gluten Free

Food Allergies

RAW

Organic LocalVEGAN

Vegetarian

PescitarianH

alal

Kos

her

Tree Nuts

Celiac

Corn Clean EatingMacrobiotic

PaleoRave

Buddhism

Crohn’s

Menu Labeling

Food Safety

AD

A

FALC

PA


i can't eat that! understanding the dietary needs of your guests & how it impacts your...

Health & Medicine