3 Steps to Accommodate Dietary Restrictions

By Ali McQueen, December 16, 2016

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 that will help 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; it’s also important to 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.

(Visited 156 times, 1 visits today)

No one would argue that the diversity of Christian films has come a long way since the original “Ben-Hur” and “The Ten Commandments.” Planners

Gatlinburg, Tennessee’s arts community offers a chance to discover an artistic tradition full of skill, spirit and history.

Deion Sanders, the NFL Network analyst who will keynote Connect Faith this year, credits faith for saving his life.

“The Come Back Effect,” hospitality guru Jason Young’s new book on guest experience, became available on July 31.

Read More