Cater+Event Schedule 2027

Food allergies and special dietary requests have become an everyday reality in catering, yet many operations still manage them one request at a time. In a fast-paced catering environment, with multiple events, last-minute changes, off-site service, numerous handoffs, and both front- and back-of-house teams, that approach can quickly create gaps in communication and increase the risk of cross-contact.

Beyond the Allergy List takes allergen safety beyond individual accommodations and looks at it as a complete catering operating system, and an opportunity to create a more inclusive guest experience.

This session will walk attendees through the full lifecycle of an allergen or special dietary request, from the initial client inquiry and menu development through purchasing, production, labeling, packaging, transportation, setup, service, and final guest interaction. Attendees will learn practical ways to reduce cross-contact risk, improve communication between sales, culinary, and service teams, and establish procedures that don't depend on one person remembering every detail.

The session will also challenge the industry's tendency to solve dietary needs with one generic "allergen-friendly" option. A gluten-free vegan entrée may technically accommodate several restrictions, but true inclusivity means providing guests with food allergies and dietary restrictions the same consideration, quality, variety, and choice as every other guest.

We'll explore how clear menu labeling, thoughtful menu development, employee training, communication, and emergency preparedness can work together to build guest confidence. Allergen-aware menu design can also become a business advantage by demonstrating expertise to prospective clients and positioning a catering operation as one that understands and welcomes guests with dietary needs.

Ultimately, this session is about moving from accommodation to inclusion, taking allergen safety beyond the kitchen and embedding it throughout the entire catering and dining experience.

Using real-world examples from high-volume university catering and dining operations, attendees will leave with strategies they can immediately apply to independent catering companies, venues, universities, hotels, restaurants, and multi-unit operations.