Feeding the Masses, Part 1

Any planner who has ever coordinated a food and beverage event understands the complexities of accommodating the many dietary restrictions some people live with. There will almost never be a one-size-fits-all meal but let me provide you with some tidbits to help you navigate this process. Keep in mind there is a difference between a medical dietary requirement and personal preference.

First, understand that there are far more identified dietary restrictions than you will be able to accommodate. When working with the chef, select the top few that impact your group and make sure you publish the menu so attendees can educate themselves. Also, let the attendees know if their dietary needs are so strict they have concerns with what you’ve selected, they can contact you to be connected with the chef to have a more in-depth conversation. They may require a personal meal. I have only experienced 1-2 people per large event ever ask to speak to the chef and it is a simple way to serve them well.

Some of the most common dietary considerations include:

• Vegetarian – they don’t eat meat products
• Vegan – they don’t eat meat products or animal byproducts (these first two categories can be accommodated by selecting a Vegan menu option)
• Pescatarian – they don’t eat meat products but they will eat seafood
• Gluten-Free – this diet is most often for people with Celiac disease; they don’t eat foods containing gluten which is a protein found in wheat, rye, barley, and others
• Dairy-Free – this diet is most often for people who are lactose intolerant; they don’t eat foods made from the milk of mammals
• Paleo – also called the “caveman” diet; they don’t eat processed foods but do eat meats, fish, fruits, vegetables, seeds, nuts, and healthy fats
• Keto – this is a low-carb, high-fat diet
• Kosher – this diet is for the Jewish community. It’s a cultural or religious dietary restriction rather than a medical one. It includes some meats being acceptable to eat and others, if eaten, needing to be very carefully prepared. It also dictates a strict separation of dairy from meat products.*
• Halal – this diet is for the Islamic community. They don’t eat pork products and other meats need to be carefully prepared with prayer. There are careful restrictions on the utensils used in food prep and includes seasons of fasting.*

Second, make sure to properly label food on the buffet table and inform your banquet waitstaff of the different options available and how the special meals will be distributed. When serving a plated meal, ensure those with dietary restrictions receive a special name tag or place card for their table setting to indicate their meal preference without having to make a spectacle of themselves with the waitstaff. This will provide these attendees with an uninterrupted dining experience.

Third, when in doubt, rely on the chef. They are trained to know and understand the intricacies of dietary restrictions, food options, preparations, and how best to accommodate a guests special needs. This is also not an area of the budget to be stingy. Sometimes, ensuring the health and safety of attendees during a meal will cost a little more.

Hopefully you are a little less intimidated by dietary constraints when planning your next F&B event. Stay tuned for more tidbits in “Feeding the Masses Part 2.”

Have you had an unusual food and beverage experience? I’d love to hear about it! You can share it here or send me an email.

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*When working with a cultural or religious request, please partner with an experienced caterer or consult a religious leader from their community.