Dietary limitations and requirements are becoming an ever more prominent factor in the food industry. As I am working in a Melbourne wedding events venue, with many guests a weekend, it’s very important for me to understand these factors and what can be done to ensure that every guest leaves happy at the end of the night. Red Scooter unique events uses a few strategies to make sure of this, first and fore most it is important for each member of staff, from kitchen, front of house to management, to know exactly what is in each of the dishes served and which guests it would or wouldn’t be appropriate for. Being an events venue with set guest lists gives us the advantage of knowing exactly who these guests with special dietary needs may be before they even walk in the building. These guests are given coloured wristbands according to their requirements to ensure that the staff know who these guests are, but more importantly in my opinion, that the guest feels as though their needs are acknowledged and they are being looked after accordingly.
There was a case recently on the news where a lady fined another function venue in Melbourne after a floor staff member had given her lactose intolerant son ice cream which he had ensured the boy was dairy free. The boy went into anaphylactic shock and was taken to the hospital, fortunately he was okay, but rightfully so the lady ended up suing for a total of $55,000aud. For venues, cases like these not only take a toll financially but on reputation also. For me it was a reconfirmation of how important it is for a whole business to work as a team, as one unsure member of staff can ultimately bring down a whole venue.
Check out some of my other recent blogs about working as an apprentice chef in a Melbourne Events Venue.
Written by Jackary Tildesley