How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design
About this episode
This episode discusses how to create inclusive and sustainable food and beverage experiences through smarter menu design.
Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the 'Shirley Temple standard' and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time." From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City explore what it takes to create menus that welcome everyone—regardless of food preference, restriction, or choice to skip the alcohol. They reveal how their programs eliminate outcasts at the table, use innovative bar techniques like super juicing and aquafaba powders, and maximize local sourcing, all while cutting costs and keeping flavor and experience front and center. Take away concrete tips for allergen management, sustainability in large-scale dining, and building bar programs that let everyone—kids, non-drinkers, food allergy guests—join in the celebration.
People in this episode
Host: Tracy Stuckrath
Guests: Evan Askey, Colby Poulin
Topics covered
- food waste
- menu design
- sustainability
- inclusivity
- cocktails
- allergen management
Mentioned in this episode
Organizations: Vast
Places: Oklahoma City
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- How Event Planners Can Save Lives: A Food-Allergic Guest's Perspective
- Off-Premise Catering and Food Allergies: Why Event Safety Requires More Than Menu Labels
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