Guests' food restrictions, allergies, or preferences that must be accommodated in the catering order.
Collecting and managing dietary requirements is a critical catering task. Allergies (especially to nuts, shellfish, gluten, and dairy) can be life-threatening if not managed correctly. Dietary preferences such as vegetarian, vegan, halal, and kosher require specific menu planning and kitchen segregation. Requirements are typically collected at registration and communicated to the caterer in the BEO with seat-specific labelling for plated service.
BEO
Banquet Event Order — the definitive catering document listing every food, beverage, setup, and service detail for an event.
Canapé
Small bite-sized food items served during a cocktail reception or pre-dinner drinks period.
Cocktail Reception
A standing food and drink service, typically held before a formal dinner or as a standalone social event.
Plated Service
A formal meal service where each guest's dish is individually plated in the kitchen and served by waitstaff at the table.
Buffet
A self-service meal format where food is laid out on a table or station and guests serve themselves.
Family Style
A meal format where shared dishes are placed on the table and guests serve themselves and each other.