While cognizant of my own rose-colored glasses, I still recall that no one back in the day seemed to have any food allergies or restrictions order what you want was the name of the game. Today, however, those who dine unrestricted are in the minority. A dinner amongst friends may include the following: vegan, vegetarian, Jain (no products that end a life cycle including root vegetables), kosher, halal, pescatarian, pollo-pescatarian, ketogenic, lactose intolerance, gluten intolerance, nut allergies, no carb, shellfish allergies and so on.
Everyone eats, yes, but the peculiarities of our own dietary codes have become a constant topic of conversation, as well as a consternation for audacious chefs who must know appease all parties. Nevertheless, as hoteliers who invite and accept all persons of all dispositions into our homes, we must do our best to satisfy our guests. So, what can you do?
Its our legal obligation to protect our guests from harm. Its our code as hospitality professionals to make patrons dining with us as comfortable as possible. As our patrons behaviors change, so too must we adapt to meet their expectations. That pertains to dietary habits as well as most every other aspect of operating a hotel.
Hotel Mogel Consulting Limited
3600 Yonge Street, PH 36
Toronto, ON M4N 3R8
The world’s most published writers in hospitality, Larry Mogelonsky is the managing director of Hotel Mogel Consulting Limited. His experience encompasses hotel properties around the world, both branded and independent, and ranging from luxury and boutique to select-service. Larry also sits on several boards for companies focused on hotel technology. He is a much sought after public speaker. His published work includes five books: “Are You an Ostrich or a Llama?” (2012), “Llamas Rule” (2013), “Hotel Llama” (2015) and “The Llama is Inn” (2017)..and “The Hotel Mogel” (2019).