It is important to keep in mind certain diets when planning a food menu for an event. It is very difficult to cater to all of them while staying within a budget. People are taking an interest in certain aspects of food, from the locavore movement where food is only grown or produced within a certain mileage range of where they live to the movement of organic and natural, the slow food movement or the raw food movement.
About 10 percent of the population feels strongly about buying organic and natural. Another 10 percent buy organic and natural occasionally and the other 80 percent are conventional food consumers.
With that information in mind, a food menu can be easily designed to match the 80% consumer level and know that you are satisfying most consumers. At DCCH, we can accommodate a special dietary need if we are given some notice to plan and prepare the dish. And we can make adjustments to our menu items for a vegetarian.
It is always best to put together a group menu that accommodates those who want a vegetarian menu. According to the Food and Health Survey, 89% surveyed said taste was the most important, 71% price of the menu item, 64% healthfulness and 56% for convenience and 36% said sustainability was important when they made a decision to buy foods and beverages at a hotel.