Dietary planning for pizza catering
Find out what can be agreed before deciding who the pizza service will feed. A menu name is not an ingredient guarantee.
Use the right category
Ask guests to distinguish a preference from a food intolerance, a food allergy or coeliac disease. These are not interchangeable requests. A vegetarian or vegan menu choice does not make food suitable for an allergy. The service caters for expressly agreed food intolerances only and does not cater for food allergies.
Have the discussion before booking
Explain the requirement early enough for the catering team to consider whether it can be accommodated. A request written in a planning note is not acceptance. Suitability and arrangements need express confirmation. Coeliac disease requires separate consideration and must not be treated as an ordinary intolerance request; do not assume the food is suitable.
Understand the working environment
The kitchens and mobile units handle allergens, and cross-contact can occur. Ingredient and allergen information can support a discussion, but there is no allergen-free guarantee. Do not describe any pizza as safe for a guest on the basis of a topping name, a photograph or the absence of an obvious ingredient.
Make an accurate final record
Once arrangements have been expressly agreed, confirm the relevant requirements and portion numbers in the final booking information. Keep guests’ names and medical histories out of the website planner and download. If a requirement cannot be accommodated, discuss how that affects the event food plan rather than counting that guest within an unconfirmed provision. Tell the catering team about changes before the event.
Dietary planning: your checklist
- Separate preferences, intolerances, allergies and coeliac disease.
- Get express agreement rather than relying on a form entry.
- Confirm relevant portion numbers without personal medical details.
- Discuss changes before finalising the food plan.
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