At most events today a good number of guests have a dietary need: vegetarian, vegan, gluten-free, dairy-free, religious diets or a food allergy. With a little planning, every guest can enjoy the same meal as everyone else.
Collect the information early
- Ask about dietary needs and allergies on the invitation, RSVP form or registration page.
- Ask for the name of each guest, not just a number, so plates can be served to the right person.
- Set a deadline a few weeks before the event and send the full list to your caterer when you confirm numbers.
Allergies are different from preferences
A preference (for example not eating red meat) changes what a guest would like to eat. A food allergy can be serious. Tell your caterer which is which, and ask them to explain how they handle allergens in their kitchen. Most catering kitchens handle common allergens such as nuts, gluten, dairy and eggs, so ask what they can and cannot promise.
Make the alternatives as good as the main menu
- Choose a vegetarian or vegan main course that everyone would be happy to eat, so nobody feels left out.
- For buffets, ask for every dish to be labelled with its name and main allergens.
- For plated dinners, agree how plates for guests with allergies will be marked and served.
On the day
Give the caterer’s event lead the final list and a seating plan, and make sure guests know who to ask if they have a question about the food. Guests with serious allergies should always check with the serving staff before eating, and carry their own medication if they need it.