How Food Tech Prevents Allergen Risk at Event Venues

Episode Summary:

Food allergies can turn a small communication gap into a serious safety risk, especially in event catering where planners, culinary teams, servers, and suppliers all play a role. In this episode of Food Tech Talk: Supply Chain Insights from Farm to Fork, host Katy Jones, CEO of Trustwell, sits down with Tracy Stuckrath, founder of thrive! meetings & events, to discuss how venues and event professionals can better serve guests with food allergies and dietary needs.

Tracy shares examples of where communication can break down between the kitchen and front-of-house teams, from incorrectly labeled creamers to ingredient changes that never reach service staff. She explains why accurate allergen information, clear menu labeling, and consistent communication are essential for managing the Top 9 allergens and reducing cross-contact risk.

Katy and Tracy also explore how better access to recipe and ingredient data can help hospitality teams manage dietary requirements with greater confidence. Digital food technology can support more consistent information across teams, while direct communication between planners, chefs, and service staff helps put that information into practice.

The conversation also looks at the broader guest experience, including the growing demand for thoughtful non-alcoholic beverage options. By planning for dietary needs early and giving teams the information they need, venues can create safer, more inclusive events while strengthening guest trust and uncovering new revenue opportunities.