If it involves an EPI-pen then it goes to a single (trained) cook, in a pristine environment, ideally cooked in another room. Increase the rate for the event, issue solved for the extra staffing.

Navigating diverse dietary needs in a group booking requires proactive planning and clear communication. I would start by collecting dietary information from all guests well in advance to understand their requirements. With this information, I would create a tailored menu that accommodates various preferences, ensuring clear labeling for each dish. During service, I’d train the team to be aware of these needs and encourage them to ask guests directly if they have any additional concerns. This organized approach minimizes confusion and ensures all guests feel cared for, enhancing their overall dining experience.

Build a meals board matrix. When building a meal plan, start with a core Protein and keep it simple. Break down your plate design into components. focus on the top 7 allergies and make sure that you have at least two sides that don't include two of each of those. Always establish a vegan protein not incorporating nuts or gluten I recommend legumes. Bean and Gluten allergies rarely overlap so having those as two alternative protein options helps allot. Label and prep in order of allergies using best practice in haccp or sqf process. If you have an MRSP system creating classes for these allergies will also help with automation.

How to Handle Food Allergies and Special Dietary Requirements in Your Restaurant or Coffee Shop Educate Your Staff. ... Transparent Menu Labeling. ... Customize Dishes Whenever Possible. ... Establish Clear Communication Channels. ... Separate Preparation Areas. ... Collaborate with Customers. ... Stay Informed and Updated.

As someone with a strict gluten-free diet, I understand the importance of this. Here’s my approach: Communicate Early: Gather dietary restrictions in advance, including gluten-free, halal, kosher, shellfish, peanuts, and keto. Educate Staff: Ensure both front-of-house and back-of-house teams understand these restrictions and cross-contamination risks. Create a Flexible Menu: Design a menu that accommodates various needs with clear labels and alternative preparations. Coordinate During Service: Maintain clear communication with the kitchen and attentive service to prevent mix-ups. With preparation and team education, we can effectively manage diverse dietary requirements and create a welcoming dining experience for all.