115: Safety + Inclusion = Revenue

What do you get when you provide a safe dining experience for someone with food allergies? An inclusive experience in which everyone can enjoy a meal with together without anyone going hungry.

If you are a #foodservice outlet or an #event, adding those two types of experiences together — safety + inclusion — you gain potential for increasing your revenue. You see, individuals with #foodallergies and other dietary needs are VERY loyal.

Debbie Bruce, founding member and current Director of the Canadian Anaphylaxis Initiative (CAI), can attest to that herself. For the past 30+ years she has collaborated with community partners, businesses, all levels of government and advocacy groups to draw attention to anaphylaxis issues and to improve the everyday safety, inclusion and quality of life for the 3 million Canadians living with Anaphylaxis.

Her background in the packaged goods industry (production, purchasing and marketing), collaboration with community partners, and as the mother of two boys with multiple food allergies, she has seen how being improved safety measures, menus that offer options for everyone and can lead to higher profits.

Join Tracy and Debbie on Wednesday, December 15 at 12PM on #EatingAtAMeeting LIVE as they discuss how creating safe and inclusive dining experiences can improve the bottom line.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Like what you heard? Subscribe to our newsletter for more episodes and insider content delivered right to your inbox!