199: Understanding Who's at the Table

Having just planned a multi-day event where 80% of her attendees had dietary restrictions, award-winning entrepreneur and sales coach, Shannon DeSouza shares her challenges with planning the menus.
Using her sales experience as well as this recent personal experience, Shannon will share strategies on how she thinks caterers and other food service providers can help their clients provide safe, inclusive and delish dining experiences.

Join the conversation to kick-off Food Allergy Awareness Month AND Celiac Disease Awareness month to learn how challenging it can be to plan event menus while also learning strategies to make it easier.

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

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