When planning a menu, how important is it to be mindful of individual dietary concerns?
JT: If it is a big event it is difficult to plan a menu around food allergies, ethnic prohibitions, vegetarian/veganism and the low-carb trend. Traditionally, a vegetarian option should always be available. A pasta dish with lots of veggies covers most food allergies, ethnic prohibitions and veganism. Make sure that the dish is prepared with the same care as your regular menu items. And make sure you always have free pop or coffee for designated drivers. How soon should I start planning for my event? SJ: Ideally, start planning one year in advance. If the venue is popular, you may need longer. For a conference being held over several days, I recommend planning two years ahead in order to secure the spaces required. Work backwards from the event date when planning your timeline. Most of the leg work starts six months before and then things get busier as the day approaches.
