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Wednesday, March 27 • 12:00pm - 12:50pm
How Your Bar & Restaurant Can Handle Special Dietary Requests

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Can you ignore the ever-increasing special dietary requests and questions about food and bar ingredients? What is gluten free, vegan, organic, local, dairy-free, and low in carbs? Learn how to design your bar menu to meet these special requests and preferences that can impact the health and pleasure of your guests. This session discusses food and drink menu ideas and how to educate your staff on this growing segment of your guests.

avatar for Carol Costello

Carol Costello

Professor, University of Tennessee Conferences
Carol Costello, Ph.D. is Professor Emeritus at the University of Tennessee. She has degrees in Nutrition and Food Science and is the Director of the Wine and Beer program at the University. Carol taught food service and event management for 27 years and received over $1.5 million... Read More →
avatar for Tyler White

Tyler White

Culinary Program Manager, University of Tennessee Culinary Institute
Tyler White has been in the culinary industry for over 18 years working in North Carolina and Tennessee. His career began at small resort outside of Asheville NC with his father, where he worked through high school and learned how a professional kitchen operated, and how to harvest... Read More →

Wednesday March 27, 2019 12:00pm - 12:50pm PDT
Room S227