What it really means to accommodate dietary requirements in hospitality
With nearly 3% of the global population living with food allergies (that’s over 200 million people) and around 50% of UK consumers reporting the need to consider dietary restrictions when grocery shopping, it’s no longer enough for hospitality venues to simply “try their best.” Inclusive hospitality is essential.
So, what does it truly mean to accommodate dietary needs, and how can you make a lasting impression before a guest even books?
Menu transparency
Clear labelling, happy guests.
Accurate ingredient listings and visible allergen information help guests make safe, confident choices. A UK Food Standards Agency survey (2022) found that 74% of consumers with food allergies or intolerances feel anxious when eating out, primarily due to unclear menus.
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Staff training
Trained staff for trusted service.
Well informed staff are essential, not just for food safety, but for a truly inclusive experience. Studies have shown that allergen trained staff significantly reduce the risk to customers and increase their confidence when dining out.
As an employer, it’s your responsibility to provide regular training on allergens, cross-contamination, and cultural or religious diets (e.g. halal, kosher, vegan).
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Inclusive menu design
Don’t just cater - include.
Having vegan, gluten-free, and allergen-free options by default ensures everyone feels welcome, not just accommodated. A 2019 study in the Journal of Foodservice Business Research found that menus with clearly labelled inclusive options led to higher customer satisfaction and increased sales.
As a consumer myself, I can back this up: when a menu is well-labelled and full of exciting options, I’ll come back just to try the rest. I’ll also be more likely to enjoy a full 2–3 course meal, instead of cautiously sticking to one dish.
This is my specialty - helping you adapt your existing menu to suit common dietary needs, without adding costly ingredients or complicating your kitchen.
Get in touch to see if I’d be a good fit for your business.
Safe prep protocols
Prevent cross-contamination.
For guests with coeliac disease or severe allergies, even trace contamination can be dangerous. According to Coeliac UK and the Anaphylaxis Campaign, cross-contact is one of the leading causes of avoidable allergic reactions in restaurants.
Most professional kitchens already have the bones of this in place—so take it further. What else can you do? Colour-coded utensils, dedicated prep stations, and clearly documented kitchen protocols to safely handle allergen-free orders.
Guest communication
Ask early, ask clearly.
Proactively asking about dietary needs builds trust and allows your team to plan ahead. Including a dietary requirements field in your online booking form, and having a process to gather further details when required, significantly improves the guest experience.
Guests with allergies or preferences want to share this info with you. Make it easy for them to do so, and they’ll remember the effort.
Supplier transparency
Know your sources.
Understanding where your ingredients come from helps manage both allergens and ethical considerations (e.g. vegan, halal). A 2021 study found that 75% of consumers expect food businesses to know the full sourcing and composition of their products.
Not sure where your ingredients are coming from? Might be time to arrange a call with your suppliers.
Cultural competence
Respect dietary diversity.
Being mindful of global dietary practices makes your business more welcoming to international and religious guests. Include dishes that respect traditions such as Jain, kosher, halal, and vegetarian diets—and use clear, consistent icons to communicate suitability.
Catering well to dietary needs isn’t just a safety protocol, it’s a hospitality standard. When done properly, it increases guest satisfaction, strengthens your brand, encourages repeat custom, and supports public health.
Want help making your venue more inclusive?
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