Catering in all its forms has changed over the years. Our clients are more discerning. They want to be thrilled and they also want to be pandered to. If you want to keep up with trends, i think you also need to keep up with the hype. Ok so many gluten free's are just playing on a bit of wheat intolerence but if it makes them feel good that you made an effort for them, well thats the business we're in... Keeping the customer satisfied.In a corporate buffet lunch for 15 i had a gluten free/ gluten free vegetarian/ vegan /and a dairy free... I was gob-smacked... Gave them all the same Thai beancurd spicy salad with lentil pupodoms.
To end. I would challenge any of you to complain/refuse to serve/ make less than a supreme effort to keep client safe/ or generally be pissed off at a customer ordering a mega- allergy meal, if you were a high end head chef trying to keep a reputation for excellence to a high profile customer.
Let me put it another way. If your most highly respected person in the world walked into your establishment tomorrow, asking far all the above, would you really show them the door...
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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