nace san diego presentation - april 9, 2013

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

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

Understanding and Planning for Guests with Special Dietary Needs

Guess Who’s Coming to

Dinner?


Who is making the requests

What are the different dietary needs

Why we need to be concerned about them

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

When & Where we need to take care

How to meet these needs while managing costs

Essential Learning Components

u

v

w

x

z

y


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

“Food is the only thing

you're going to buy that

becomes you.” Carlo Petrini

ReceptionSnacksDinner

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







15 MillionO

besit

y 27m

25.8M11.2

Food Allergies

7:10⅔1:133Celiac

Diabetes

vegetarianVegan

35%

Chronic Disease


food allergiesmedical conditionspersonal preferencesreligious beliefs

Dietary Needs

v


Food AllergyPotentially Life-threatening Immune System Response

.15

.25

90

170

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


Gluten Sensitivity & Celiac Disease

• Genetic autoimmune disorder

• 1 in 133

• Malabsorption

• Avoid Gluten

• No cure

• Other conditions

WheatRye

BarleyOats

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

.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

tarian


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” x xSeventh Day Adventist x x x ?Sikh

in some sectsHalal 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


The Legalities of F&B

ADA

Food Codes

Gluten-Free

FALCPA

Canadian

x

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

Glu

ten-

free

Labe

ling

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


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

Meeting the Needs

VegetarianVeganGluten-FreeKosherAllergic To:

PP

zy


Things to ConsiderFryers l Buffets l Prep Areas l Storage l Hot Boxes

Decor l Action Stations l Green Rooms l Bars l MenusInvitations l Amenities l Pre-con l Place Cards

Man

agin

g N

eeds

Caterer &

Hotel

• Ask for more information

• Vendors• Take it seriously• Effort, Ability,

Promises & Delivery• Menu Planning• Use your Talent• Label• Cross Contamination• Communicate

VegetarianVeganGluten-FreeKosherAllergic To:

Other

P

P


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


What’s Wrong?Lobster Macaroni & Cheese


What’s Wrong?Stuffing


What’s Wrong?


What’s Wrong?Gluten & diary-free buffet


What’s

Wrong?


Banquet Event Order

21 ofPage:BEO #:

Created: 4/7/2013

Crowne Plaza San Diego2270 Hotel Circle North San Diego, CA 92108

Phone: 619-297-1101 - Fax: 619-297-0555

52,251

REVISED Account #

Post As: National Association of Catering Executives (NACE)

Contact:Phone:On-Site:

Address:San Diego, CA

Booked By:Catering Src:

Deposit Rec'd:

619-725-8816

Diana RogerDiana Roger

San Diego ChapterAccount: National Association of Catering Executives (NACE)

Payment Type: Check

Tuesday, April 9, 2013Room: Kona Coast Foyer

Jackie Campbell

Self-Pay $3.00/vehicle

Event Date:

Parking:

The Final Guarantee of the number of guests in attendance must be specified three (3) working days prior to the event. The hotel will charge for the guaranteed number of guests or the actual number of guests in attendance, (whichever is greater).




Date Time Room Function Set-up RentalEXP GTD SET

REC RECP6:30 PM5:30 PM -Apr 9, 2013 Kona Coast Foyer 90DIN RDS8:30 PM6:20 PM -Apr 9, 2013 Kona Coast 90

Foyer Setup

to 6:30 PM5:30 PMEvent: Door Signage

(2) 6' Registration Tables w/4 Chairs & Wastebasket (1) 6' Raffle Table

Scattered Belly Bars

Room Setup

to 8:30 PM6:20 PMEvent: Podium on Riser along East Wall

(72) Rounds of 10 per table Ivory Cloths

Green Napkins Artistic Floral providing Centerpieces

Food Stations ( ) Reserved Rounds

Audio Visual

to 8:30 PM6:20 PMEvent:1 Wired Microphone @$50.00 Each

Microphone A&P

Additional AV TBA

Special Requirements

Schedule:

5:30PM Reception6:20 PM Doors Open

6:40 PM Program7:00 PM Stations8:15 PM Raffles

8:30 PM Adjournment

Menu Selection

Tray Passed Hors d'Oeuvres5:30 PM 6:20 PMtoServe:

Ahi Poke Fig & Gorgonzola Wrapped in Prosciutto

Chicken Samosas, Mango Chutney

Reception Stations7:00 PM 8:15 PMtoServe:

BRAZILIAN CHURRASCARIA STATIONMarinated Grilled Tri-Tip

Citrus Marinated Shrimp**Smoked Sausages

Petite RollsCreamy Horseradish & Ancho Chile Sauce

BAJA STREET TACO STATION

Carne Asada Tacos with Pico De GalloMahi Mahi Tacos with Mexican Lime Crema

Veg. Zucchini, Corn & Poblano Pepper Tacos**Flour & Corn** Tortillas

FRY BAR STATIONPortobello Mushroom Steak Fries

Crispy Green Bean FriesCurry Spiced Sweet Potato Fries**

Specialty Salts Display

GOURMET SALAD STATION (All items with Noted Dietary Reqs)Baby Spinach Salad with Strawberries & Toasted Almonds**

Citrus Herb Vinaigrette** Quinoa Salad with Roasted Vegetables**Spicy Thai Mango & Vegetable Salad**

Artisan Breads

SERVED DESSERT & COFFEE Alternate Individual Strawberry Mango Mousse Cake & Kahlua

Chocolate Mousse Cake Fresh Fruit Dessert**

Brewed Coffee, Tea & Decaf

Use Dinner Plates at Stations

** Marked Items conform to separate Dietary List Submitted - Catering to provide signage at stations.

Wine with Dinner Pending

Food, Beverage, Audio Visual, and Room Rental are all subject to 20% Service Charge and applicable sales tax. A $50.00 Labor Charge will be added to Plated Meal Functions of Less than 20 Guests. A $100.00 Labor Charge will be added to Buffet Meal Functions of Less

than 25 Guests. If any changes to the meeting room set up occurs after the room has been set, a labor fee of $100.00 will be assessed. If a meeting requires excess cleaning, additional fees may apply. For Audio Visual needs; a $50.00 delivery fee may be added to all charges for equipment and services requested for immediate delivery the day of the event. If outside audio visual is used in the hotel and hooked

up to our sound system a $35.00 patch fee will be charged.

Organization Authorized Signature Hotel Representative SignatureDate Date

Seafood

DairyWheat/Gluten

Wheat/GlutenDairy

Dairy

Wheat/Gluten

Wheat/Gluten

DairyWheat/Gluten

Gelatin

Wheat/Gluten

What’s in the marinade? Some sausage have

flour in casings

Are they served in same dish? Is the same fryer

used for floured items?

Are the veggies roasted on same grill as meats/ poultry? Was a gluten-sauce on the meats/poultry?

Vegan/Vegetarian Option?}Vegan/Vegetarian Option?

Were they dipped in egg?

Seafood

DairyWheat/Gluten

Wheat/GlutenDairy

Dairy

Wheat/Gluten

Wheat/Gluten

DairyWheat/Gluten

Gelatin

Wheat/Gluten

What’s in the marinade? Some sausage have

flour in casings

Are they served in same dish? Is the same fryer

used for floured items?

Are the veggies roasted on same grill as meats/ poultry? Was a gluten-sauce on the meats/poultry?


Increased revenuesExperience levels

Word of mouth

Positive Impact

w

“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

.15

.25Host/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

Do not return to

events

Do notattendevents50%

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

Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%

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.

Guests 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:

• 46% of guests

• The law• New

clientele• Customers

come back • Increase

Revenue

“We can never forgetthat we are in the

hospitality business,

and that serving less than nourishing, fresh,

healthy food is no way to be

hospitable.”

Bonni Scepkowski

Stellar Meetings


San DiegoSaturday, June 29

NTC Park at Liberty StationSponsored by Sea World Entertainment

500+ Walkers500+ members of SD Food Allergy Support Group

www.foodallergywalk.org

http://www.foodallergywalk.org

http://www.foodallergywalk.org


Tracy Stuckrath, CSEP, CMM, CHCThrive! Meetings & [email protected]

www.thrivemeetings.comthrivemeetings

thrivemeetingsevents

www.slideshare.net/tstuckrath

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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

nace san diego presentation - april 9, 2013

Entertainment & Humor