11. Tree Nuts
• Seldom to allergic to • Coconut
just one type
• Extracts
• Not a legume or a seed
• Life-long • 3.3 Million
• #s have tripled • Legume
since 1997
• International dishes
Peanuts
12. Shellfish • Salmon, tuna, halibut
• Life-long
• Fish flesh, gelatin, oil
• Crustacean • Flavoring base
• Mollusks
• Salad dressing,
Fish
worcestershire
sauce, stock,
bouillabaisse,
barbecue
sauce
13. Wheat •
•
Legume
Processed
• Asian
foods
foods • Soy Oil
• Four proteins
• Not Gluten
Soy
intolerance
• Reactions
mild to severe
• Couscous,
soy sauce,
pasta, bread
crumbs
14. Milk
• White & yolk
• Whey & casein
• ALL dairy
• Hidden products
• Raw vs. cooked • Sheep & goat’s
• Manufactured
products
Eggs
• Lactose
16. Epidemic
of 21st Century
• 1:3 Americans
• Blood sugar
• Low in salt, fat
and sugar
• High in fiber
• What, when Girl From Paris
and how much Tumblr
17. ge
Lacto-ovo Pescetarian Lacto
Vegetarian Eggs Vegetarian
Egg Dairy Dairy
Dairy Fish
Raw Rave
Ve ian
Unprocessed Whole fruits,
Uncooked vegetables,
grains, nuts
and seeds
tar
Flexitarian Vegan Macrobiotic
Occasionally No use or Unprocessed
.15
eats meat consumption vegan.25
of animal No sugar or
products refined oils
26. P
Vegetarian
Needs
Vegan
• Ask for more
Managing information
Gluten-Free
Kosher
• Vendors P
Allergic To:
• Take it seriously
Other
• Effort, Ability,
Promises & Delivery
• Menu Planning
• Use your Talent
• Label
• Cross Contamination Caterer
• Communicate
&
Hotel
36. “If you treat the
customer how they
Aaron
should be treated and Magness
Zappos.com
form personal
connections with
them, they’ll want to
tell others about it.”
37. Don’t Perceived lack
want to
be a of empathy to
burden your need
Low
Expectations
of Products &
Services
Embarrassed Host/event
.15
would not
Asking is impolite .25
be able to
meet need
Unsure how/whom to tell
38. Do not
When asked about return to
eating at events, events
people with
dietary needs:
50 %
Do not
attend
events
39. Once guests
feel safe &
80%
satisfied
with their
eating
experience,
they become
a loyal &
repeat
customers.
40. Attendees shouldn’t be punished
for having a dietary need.
Food & service are a
reflection of the event, the
property and the chef.
Guests are entitled to the same
quality of cuisine while
accommodating their need. When
serving
guests with
Guests should be provided special
the same culinary dietary
experience. needs,
Chefs said:
41. • 46% of
“We can never forget guests
• The law
that we are in the • New
hospitality business, clientele
• Customers
come back
and that serving less • Increase
Revenue
than nourishing, fresh, Bonni
healthy food is no
Scepkowski
Stellar Meetings
way to be
hospitable.”