Tips for feeding guests with special diets
by Lindsey Tomas Specialty Meals
People with special diets have to retain tight control of their diet since a trigger food could make them extremely ill. For many of these guests, they have to pack their own food any- time they want to be away from home. Tis can make it difficult to come to camp for a week. Here are several tips to help your kitchen effec- tively address the dietary needs of your guests.
1. Do your research. Te top eight food aller- gens are gluten, lactose, eggs, fish, shellfish, tree nuts, peanuts and soy. Look up the hid- den names of allergens that may be listed on ingredients labels, and seek out recipes to satisfy a variety of special diets. You can always ask for advice from guests that have a food allergy or intolerance. Tere are also many preference diets: vegan, vegetarian, paleo, whole30, low carb and so on. Research these diets online if you are unfa- miliar with them, and determine how your menu options may accommodate them.
2. Determine feasibility. Your facility needs to decide to what extent you can accommodate special diets — whether medically-necessary diets or food preference. Do your kitchen and staff have capabilities to integrate new procedures and recipes? Are these food items you’d have to purchase or could you make them from scratch?
3. Be transparent. Not only should you read every food label before serving food so you are prepared to answer questions, but you should also retain these labels for guests to
Lindsey Tomas is the foodservice director at Inspiration Point Christian Camp (Clitherall, Minnesota) and teaches a class on biblical hospitality there. She received her bachelor’s degree in culinary arts and has worked at restaurants, camps and a boys’ boarding school. She loves reading and watching sci-fi movies in her time off.
February/March 2020
www.ccca.org 57
read themselves if they ask. Offer your recipe binders for inspection as well. Letting guests know that your facility is “friendly” toward a special diet informs them that while you have been careful with their food prepara- tion, there is a risk of cross-contamination.
4. Plan ahead. Send a form letter to every person who registers with a special diet. Let them know your policies and procedures, and ask for clarification of their diet. Make sure that everyone on staff knows the spe- cial diet policy and can answer questions.
done in good taste
5. Be prepared. Some guests do not indicate their dietary needs before arriving on site. Terefore, it is important to serve food with a variety of options. Have lots of fresh fruit and veggies without dressings or season- ings, offer grilled and crispy options and provide a protein option when serving sweet breakfasts. Keep a few special diet items frozen that can be quickly reheated if a guest informs the kitchen of a dietary need at the last minute.
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