Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences.

At one event where I was speaking about inclusive dining, everyone at the table was served sake at dinner that night. One guest quietly pulled me aside and said, "This is exactly what you were talking about." He doesn't drink. Neither do I. And in that moment, we were both left out of the toast.

The same thing happens when wine is part of the experience.
So the question becomes: what happens when a guest isn't drinking alcohol?

This week on Eating at a Meeting Podcast LIVE, I'm joined by Rachel M., a second-generation wine producer and the co-founder and author of AFNA Wine Certified™—the world's first professional certification dedicated to alcohol-free and non-alcoholic wine.

Rachel brings more than 20 years of experience spanning vineyard development, winemaking, distribution, hospitality, and education. She's also the Founder & CEO of Oceano Wines | Oceano Zero and its luxury non-alcoholic line—showing that non-alcoholic wine can (and should) be treated with the same care, intention, and credibility as traditional wine.

We're talking about what safe, sustainable, and inclusive beverage programs really look like in hotels, convention centers, restaurants, and even meetings and events—especially when alcohol isn't a given.

We'll cover:
▶ Why non-alcoholic wine is often misunderstood or mis-served
▶ How labeling, alcohol transparency, and staff education directly impact guest safety
▶ What it looks like when NA wine is integrated into pairings, receptions, and banquet programs—without feeling like an afterthought
▶ Why this conversation isn't about removing alcohol, but expanding choice, loyalty, and revenue

If you're planning events, managing beverage programs, or serving guests during Dry January (and beyond), this conversation will change how you think about what's in the glass.

Join us LIVE. Bring your questions. Share what you're seeing in your own programs. Let's raise the bar—without needing alcohol to do it.

If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk.

I'm sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through Hilton from front desk agent to brand leadership. Kevin also helped lead Hilton's global CleanStay response—so when he talks about safety, execution, and systems, he's lived it at scale.

We're talking about Tempo's Free-Spirited beverage program—a non-alcoholic strategy that gives NA cocktails equal billing, thoughtful design, and operational clarity. Not a mocktail menu. Not a compromise. A deliberate approach to inclusion, guest experience, and risk management.

Here's why this matters for planners and suppliers:
▶︎ Bars are social hubs at events—but alcohol-centric design excludes more guests than you think

▶︎ Inclusive beverage programs reduce pressure, improve guest confidence, and expand revenue opportunities

▶︎ Small operational details (like how drinks are marked and served) can prevent costly mistakes

▶︎ Fresh ingredients, reduced waste, and intentional partnerships can support sustainability without adding complexity

Kevin will share how guest data—not personal preference—drives brand decisions, why inclusion is a baseline expectation, and how Tempo's beverage strategy connects safety, sustainability, and belonging in real, executable ways for hotels, venues, and events.

If you plan events, design menus, manage food & beverage, or work with hospitality brands, this conversation will change how you think about what's in the glass—and who feels welcome holding it.

When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn't leave town without sitting down with one of the catering chefs doing exactly that.

This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what's on the plate.

Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn't a "nice to have" for him—it's the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility.

We talk about what it really means to build safe, sustainable, and inclusive food experiences into events so seamlessly that guests simply feel cared for. Adam shares the story of creating a carbon-neutral menu before the industry was ready—and why that moment still shapes how he approaches innovation today.

We also dig into 12th Street's Meals With a Mission philosophy and partnerships with Trellis for Tomorrow and Philabundance, showing how catering can nourish communities, not just attendees.

If you plan events, this matters. Food is where trust, risk, inclusion, and brand values all collide—and Adam offers a real-world look at how thoughtful leadership turns those moments into WOW experiences.

Because when food is done with care and creativity, it doesn't just feed people.

It brings them together.

What does "every guest feels welcome" look like at your events?