Feeding the Flocks

[bjarvis]

We have a very pressing deadline to tell our convention hotel how many kosher meals we'll need for the banquet and brunch in April. Apparently, local suppliers have been closing due to the recession and the remaining suppliers are over-stressed, especially since our convention lands on passover.

While totalling up the necessary kosher meals (about 10), I looked into the various other dietary requirements for our registered attendees. Fully 10% of the registrants have dietary issues of some kind, about double what I would have predicted.


Allergic to bell peppers, cucumbers
allergic to dairy, caffeine
Allergic to mushrooms
Allergic to seafood
Allergic to shellfish
Allergic to tomatoes
gluten and dairy free
Gluten intolerant, sugar free
Gluten intolerant
Gluten intolerant
Gluten intolerant
lactose intolerant
lactose intolerant
lactose intolerant
lactose intolerant
lactose intolerant
low carb
low carb
low cholesterol
Low Fat
Low salt
Low Sodium
low sugar
No cashews, dairy
No cheese
No cheese
No cilantro
No coconut
No mushrooms
No mushrooms
no onion
no tuna
Non-dairy, no mammal, no fish
Not attending banquet
Organic, non-genetically altered, produce, grains, fish, fowl and meats.
Raw, living organic vegan
Sugar free dessert
Sugar free dessert
Sugar free dessert
Uncooked vegetarian/kosher
Vegan
vegan
Vegan
Vegan
Vegan


I would never make it in event management. I work in a commodity world: having to develop so many different customized meals for so many people would drive me nuts. I would have thrown up my arms long ago and let everyone fend for themselves as best they can because I can barely keep up with my own issues that I resist inheriting everyone else's. It's a good thing for everyone I work in another field.

Comments

[urbear]

Wouldn't it be interesting if those making special requests were required to follow through? Yeah, I know, there's no practical way to regulate that. Still, I think that anyone who makes a special food request and then ignores it should be called on it, and made to understand that they will not be accommodated a second time (or at least be billed for the extra meal).

It's a little easier to deal with this sort of thing if you stick to buffet service; you can make several dishes that are suitable as sides for the mainstream and main courses for those with special needs, using your eggplant ravioli as an example. A little forethought and appropriate signage (including warnings for common allergens) is all you need. That doesn't help with strictly kosher requirements, though, since even the dishes and utensils must be specially certified, and the mere proximity of non-kosher foods is enough to screw things up. Fortunately those who are serious about keeping kosher are well aware of these problems, and they'll almost always accept a sealed certified kosher plate or make do without.