Leading Meeting Professionals

Professional Convention Management Association

Heartland Chapter Food Allergies & Dietary Restrictions: The Real Costs

Presented By PCMA Heartland Chapter

Harrah's North Kansas City Casino & Hotel
1 Riverboat Drive
North Kansas City, Missouri 64116

August 20, 2015 8:30 PM UTC until August 20, 2015 11:30 PM UTC

For more info or to register click here

Please Join Us!
"Food Allergies & Dietary Restrictions:
Will They Cost You More Money or Attendees?"

Thursday, August 20th
Registration: 3:30pm - 4:00pm 

Program: 4:00pm - 5:15pm
Reception: 5:15pm - 6:30pm

Harrah's North Kansas City Hotel & Casino
1 Riverboat Drive
North Kansas City, MO  64116
(816) 472-7777


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Hey Planners! Want to attend, but this program isn't in your August budget? Let us help you find a supplier who will sponsor your registration. Click here to contact Janice McClain, CMP, our Chapter Administrator, to advise of your interest.

More than 15 million Americans have food allergies and that number is on the rise.  An estimated 9 million or 4% of adults have food allergies.  There are eight foods that account for 90% of all food-allergic reactions:  milk, eggs, peanuts, tree nuts (e.g. walnuts, almonds, cashews, pistachios and pecans), wheat soy, fish and shellfish.
These combined statistics present a real challenge to meeting planners to create menus for meetings and conventions that will accommodate a wide variety of special dietary requests. 

This session will look at this trending issue and will provide attendees with information on the following:
•    What is the difference between a food intolerance vs. allergy vs. dietary choice?
•    What is the cost to an organization to build in special meal requests to a program?
•    How can a planner work with a venue chef to create menus that won’t break the bank while accommodating the most dietary special requests and still be delicious for everyone?
•    Ideas on how better to identify attendees with special dietary requests so their needs are identified and met during meal functions?
•    Gain information on resources available to learn more about food allergies, dietary restrictions and special meal requests.



Serving as Moderator, Heiidi Edinger Smith, CHHC, CMP, CASE is a certified holistic health coach and a 25-year professional in the meetings industry.  Heidi is also currently manager, global accounts for HelmsBriscoe and has served in a variety of roles from hotel director of sales & marketing, regional director for convention and visitors bureaus and as a meeting planner.


Chef Billy Dworzan is the Executive Chef at Harrah's Entertainment, Inc. in Kansas City. His numerous culinary rolls at Harrah's include Banquet Chef, Moby’s Fish Tails, Range Steak House and Toby Keith’s I Love This Bar and Grill. In this endeavor he has won numerous awards, and is most proud of  the very prestige’s Chairman’s Award for Best Management Team. Chef Billy has been featured in numerous newspaper and magazine articles, and has made several television appearances


Matt Jackson, Complex Director of Food and Beverage for the Sheraton and The Westin Kansas City at Crown Center.  Jackson has over 20 years of experience in hospitality industry operations and sales.  After graduating from Johnson County Community College’s Culinary program and The Westin Apprenticeship program, he worked abroad as a chef in Finland, Switzerland, Germany and for Seaborne Cruise lines.  


Our Community Service Committee is requesting donations for Unleashed Pet Rescue! Please bring  your check or items to the event, or send them to our chapter office. This is a non-profit animal rescue organization which helps facilitate care and adoptions for our furry friends! Below is a list of their much-needed items:


We wish to thank our program sponsors for their generous support! For more information, click on the logo to visit their respective web sites.

And our continued appreciation goes out to our

2015 Platinum Sponsors!
 Pinstripes Overland Park, Hilton KCI
and the Marriott Downtown Kansas City



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Event Type: Chapter Event

Continuing Education Credit

0.00 Credits