• IACC partners with industry experts to create dietary requirements guide

     
    POSTED November 28, 2018
     

IACC, in collaboration with the World Obesity Foundation and other industry partners, has created a "Guide to Managing Conference Delegate Dietary Requirements" to help planners meet the growing needs of guests and conference delegates with dietary and allergen requirements. 

“Last year, when I asked a room of 200 meeting planners if managing dietary needs was a challenge and 75% or more raised their hands, I knew immediately that we needed to do more as an association and industry,” says Mark Cooper, the CEO of the IACC.

Additionally, in previous studies, the IACC team found that 79 percent of meeting planners felt they receive more dietary requests now than they did two years ago, only 75 percent of venues offer staff training on serving people with allergies, and only 33 percent of venues include basic nutritional information on their menus. This guide, which explains various allergens and diets and provides tips on how to accommodate guests’ needs, aims to combat this problem. The guide can also help planners manage partnerships and coordinate with venues on the topic of dietary needs and requirements. 

"It is vital that we embrace the concept of understanding and managing delegate dietary requirements effectively. There is so much we can do both as planners and venues to make this a totally manageable process and reduce the risks of getting something wrong. I was excited to work with such a passionate group of IACC and industry experts in the development of this guide,” says Anna Hess, IACC Americas board associate and guide project leader. 

A team of hospitality students from Kansas State University in Kansas won PCMA’s inaugural Business Events Industry Student Challenge for proposing how to protect personal data of people attending business events.

Members of the winning team included Brooks Hetle, Bailey Brown, Andie Contreras, Tia Gamble and Cameryn Rasmussen. The students were advised by Kristin Malek, an assistant professor of hospitality management. The team competed against nearly two dozen collegiate teams from across the United States.

 

The Graduate Hotel Minneapolis’ partnership with Topgolf took off this October with the opening of its Swing Suite, the third Topgolf partnership with the Graduate Hotels brand since implementing the Swing Suite in the Graduate Lincoln and the Graduate Iowa City.

 

Event attendees at the George R. Brown Convention Center (GRB) will now be able to enjoy coffee from the first robotic, connected coffee service in Houston—the Coffee Haus, located across from the Marriott Marquis Houston’s skywalk. Houston First, which owns and operates the GRB, and its hospitality team powered by Levy, Houston Inspired Catering, have partnered with Austin-based Briggo to implement this service.