Why inclusive F&B is more important than ever
Offering a meal is, of course, a time-honored ritual of inclusion. And in this moment when inclusion, as a pillar of DEI, is under threat, isn’t it more important than ever that we make all guests at our tables feel welcome?
Or, as Tracy Stuckrath, CSEP, CMM, CHC, asks, “How would you feel if your event left you or another guest feeling like an afterthought?”
An afterthought. The very opposite of a sense of belonging.
Stuckrath, president of Thrive! Meetings & Events, host of the podcast Eating at a Meeting and a Smart Women in Meetings All-Time Hall of Famer, heard that description voiced not long ago from an attendee who had a physical restriction at an event.
This man added, “I mean, whatever relationship you’re trying to build, it’s pretty much done at that point because you’re not treating people with the same level of respect everywhere.”
In other words, as Stuckrath observes, “Creating inclusive dining experiences is not just what’s on the plate—it’s about respect, dignity and ensuring that every guest feels valued.”
Read More: Is Your Event Inclusive? Why Non-Alcoholic Drinks Matter Year-Round
She says another reminder of this reality happened at a recent conference where she was the F&B director. Two days before the event, an attendee emailed, asking if halal meals would be available. His registration had no dietary info—someone else had signed him up. “I checked with the chef, who immediately confirmed they had certified halal chicken and sent me a copy of the Halal Certificate of Poultry Plant,” Stuckrath recounts.
She continues: “Chef met with him after his first meal to talk about what he wanted for the week. After the final meal, the attendee asked to meet with the chef again. I asked him if something was wrong. He smiled and said, ‘No—out of respect, I want to thank him face to face. I’ve never had a better halal hotel meal.’ And the chef replied, ‘That’s why I’m here—to feed you and make you feel welcome.’”
Tips for Inclusion
Here are Stuckrath’s tips for avoiding F&B afterthoughts.
- Ask attendees about dietary needs in advance and follow through on what they request.
- Follow up with attendees about their dietary needs. Don’t go by just what they check off on registration.
- Be diligent in talking with the kitchen about the meals.
- Design as many meals as possible without the primary allergens to allow everyone to go through the buffet or not have to request a personalized plate.
- When offering personalized plates, ensure they are of the same quality as everyone else’s. This means outlining those meals on the BEO before they are served to the guest.
- Pay attention to attendees during the event.
Read More: Essential F&B: Beyond the Ick Factor
At that same recent event, she saw two different women in the buffet line looking hesitant. Asking if they were finding everything OK, they told her they were vegan. “I was able to offer them a personalized plate we had in the back,” Stuckrath says. “One woman was so awestruck that I noticed her, she thanked me for seeing her and meeting her need.”
Needless to say, those two attendees didn’t feel like afterthoughts.
