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Best Practices in Trade Shows and Events
Conference: March 29 - April 2, 2020       Exhibit Hall: March 30 - April 1, 2020       Mandalay Bay, Las Vegas
REGISTER
TODAY!
 SUNDAY  1:00 PM - 4:30 PM
Track: Planning & Execution
NEW!     
S2025 Half-Day Workshop:
Serve This, Not That! Everything You Need to Know about Smart Menu Planning
Between the wide array of special meal requests and the huge amount of food wasted, figuring out what to serve event attendees can be a challenging task for any planner. The good news is that behind every egg croissant, turkey sandwich, and build-your-own ice cream bar, there are simple decisions you can make up front that will help your attendees feel better and safer - as well as reduce the number of special requests. This interactive session puts menu selection under the spotlight, and arms meeting planners with savvy tricks and better knowledge. Learn to:
 •  Understand attendees' dietary need requests - and accommodate them
 •  Know the roles each person plays in the event food chain
 •  Navigate a catering menu
 •  Ask your food and beverage partners the right questions
 •  Treat dietary needs not as a nuisance or financial cost, but as a benefit and new business opportunity
CTSM Candidates with 5 or more years of experience may take this session in place of certain five-digit required sessions, with prior approval.


FACULTY:
Tracy Stuckrath, CSEP, CMM, CFPM, CHC, president/chief connecting officer, thrive! meetings & events
Founder and president of thrive! meetings & events, Tracy Stuckrath has had a 29-year career in corporate, association and social event planning. In 2009, her personal health journey changed the trajectory of her career. She works with organizations worldwide to understand how food and beverage (F&B) affects risk, employee/guest experience, company culture, and the bottom line and how to create safe and inclusive food experiences that deliver unrivaled participant experiences so everyone feels valued.

Connect with Tracy Stuckrath:
       

Additional sessions presented by Tracy Stuckrath:
S2030 Sustainable Food and Beverage: Make the Right Selections