Session Title: Planning for Dietary Restrictions and Cultural Cuisine
Tuesday, July 18th, 2017
1:00 PM - 2:00 PM: Educational Breakout Sessions in the Marketplace
Track: Catering Services and Cuisine
With an ever-growing global customer base requesting special menus and representing a variety of dietary restrictions, catering professionals need to have an understanding of the potential requests and how to work with their culinary teams to support the success of an event. This session will discuss menu planning considerations for vegan/vegetarian, other dietary restrictions including cultural considerations and how to work with their culinary teams to meet these needs. This session will also review opportunities to partner with local specialty caterers to enhance menu options and add to the bottom line.
Differentiate types of dietary restrictions that may be requested
Create successful menus with culinary teams to meet these needs
Partner with ethnic restaurants to support a diverse clientele