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SPIN:Lab - Tips & Tricks on Feeding Guests with Dietary Needs

  • 26 Sep 2013
  • 3:00 PM - 4:00 PM
  • Log-In details will be emailed after registration is complete
  • 20


Registration is closed
Part of the SPIN:Lab - Back to School Series

Presented by Tracy Stuckrath, CSEP, CMM, CHC - President & Chief Connecting Officer - Thrive! Meetings & Events

If you’ve done your due diligence and asked your guests if they have dietary needs, great job! – but that’s only half the battle. Allergens are often disguised even in well-labeled banquet menus, food prep methods can affect the safety of guests and some service styles breed opportunity for cross contact. At the conclusion of the SPIN:Lab, participants will be able to:
  • Evaluate a hotel/catering menu for dietary needs
  • Guide foodservice providers on what they need and how they want the needs fulfilled.
  • Work with participants in meeting their needs and provide a better customer experience

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