Employee Development Co-ordinator, Contemporary Catering
13th August, 2015
Gone are the days when chefs would simply have to cater the occasional vegetarian walking through their door. There is a literal plethora of dietary requirements these days that almost require them to have a degree in dietetics!
When you stop and think about you have those with food intolerances and allergies along with those with specific dietary requirements such as gluten-free, fructose-free and lactose-free to name just a few. It is important for business' to offer inventive meals that cater to this diverse range of needs.
Many restaurants, particularly when catering for large groups such as birthday parties and weddings, have even taken to hiring an additional staff member for the event to ensure that the service remains streamlined and that all parties receive their meals at the same time.
A hospitality business that underestimates or does not take this seriously will do so at their own peril.
Andrew Blake, founder of Melbourne based catering company Blake's feast, says that there aren't any allergens/dietary requests that he would steer away from altogether or not cater for.
It certainly may present a challenge for many kitchens but, if handled appropriately, the business will reap the rewards. After all, at the end of the day, what the customer wants the customer gets!
Source : Hospitality Magazine, 15 July 2015