Nothing can make a meeting planner want to pull out their hair more than dealing with the ever-growing lists of attendees’ dietary restrictions. However, accommodating these restrictions doesn’t have to be as complicated or expensive as you think. Here are three simple tips I’ve learned in my planning career that will help you keep everyone happy.
1. Label Everything
Whether you’re doing a plated dinner with a printed menu or a lunch buffet, make sure your catering team identifies common food allergens in every dish. Common ingredients to label are gluten (found in wheat, barley and rye), fish, eggs, dairy, tree nuts, shellfish, peanuts and soy. Simply naming your dishes isn’t enough; label the allergens. People with a gluten sensitivity can’t even count the number of times the “simple grilled chicken” has been dredged in white flour, rendering it a no-go.