soggy
Associate member
Posts: 4
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Post by soggy on Aug 11, 2020 20:29:23 GMT
One cannot possibly expect that events planners should include all kinds of food restrictions in their preparations for parties, congresses etc, but these 7 should be on top of their list:
1. Lactose
2. Vegan
3. Peanut
4. Diabetic
5. Celiac disease
6. Kosher
7. Halal
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window
Associate member
Posts: 5
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Post by window on Aug 30, 2020 22:07:18 GMT
Lactose intolerant
Make sure to offer a range of milks at your coffee bar - including soy and nut replacements to cater for most preferences - and offer dairy-free desert options! Many people that are lactose intolerant can tolerate products of goats and sheep, so consider a dairy-free cheese option too!
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soggy
Associate member
Posts: 4
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Post by soggy on Sept 5, 2020 22:27:15 GMT
What kinds of questions should meeting and event professionals ask their venue chefs when it comes to special dietary requests, specifically vegetarian/vegan?
I would suggest they ask the following:
Ask for sample menus, along with some of the dishes and buffets offerings they have previously served.
Request that these items are included in all meal tastings.
Ask how special meals are handled prior to the event, as well as the day of the event.
Ask the venue to provide specific production numbers. For example, if the venue typically makes 2 percent of the guaranteed meals vegetarian, does this come off the top of your totals? Or is this gratis from the venue to ensure smoother service? Or will this be added to your bill depending on final service counts?
Ask your venue about the volume of planted-based or plant-centric meals they are serving. Ask if they have vegetarian menus available, and what is their most popular vegetarian signature dish. These will give you a good measure of their fluency in vegetarian cookery and knowledge/experience.
What are some challenges in providing what vegetarian/vegan meeting attendees want and/or need?
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window
Associate member
Posts: 5
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Post by window on Nov 4, 2020 23:16:48 GMT
Vegans don't eat any meat, seafood, poultry or any foods derived from animals, such as eggs, dairy and gelatin. Honey consumption is controversial among vegans, with many vegans avoiding it because bees produce it. Vegan menus should therefore exclude honey as a rule, unless explicitly requested by a client.
Suggested menu:
Tomato & red onion salad with balsamic vinaigrette
Grilled tofu and vegetable stir-fry
Cauliflower & lemon picatta
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soggy
Associate member
Posts: 4
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Post by soggy on Nov 8, 2020 23:24:58 GMT
With so many dietary restrictions, modern etiquette for culinary services has changed dramatically in a surprisingly short time. Any invitation to dine or drink at your client's home or special venue is an invitation to be cared for and treated like family.
Today, that personalized care has to take into consideration a host of dietary restrictions and allergies people deal with, from vegetarians to gluten-free or soy-free and paleo-diets. For event and catering professionals, there may be a minefield of things to avoid and be aware of when planning a menu.
But catering effectively for customers with food intolerances and special requests can help set your business apart, potentially increasing your bottom line. It will also reinforce the high level of customer service you provide, which is always a win in a competitive industry.
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