Allergy Safe Catering Dubai

01 · Planning with myCHEF

Give every guest a considered option

Collect dietary requirements before the final menu is agreed. Record how many guests each requirement applies to and distinguish preferences from allergies or other essential restrictions. A clear list helps the culinary team assess suitable dishes and the preparation arrangements they would need.

A vegetarian or vegan choice should feel like a complete part of the menu. Consider its portion, accompaniments and presentation alongside the other dishes, rather than removing an ingredient and assuming the result will be satisfying. Sauces, garnishes, breads and desserts also need attention.

Allergy requests require a specific discussion of ingredients and kitchen conditions. Labels and separate serving utensils can support a plan, but they do not by themselves guarantee the absence of cross-contact. Share the details early so the team can assess the request honestly and confirm what can be accommodated before you book.

For a gluten-free brief, our guide to comparing gluten-free caterers lists the ingredient and cross-contact questions to discuss directly with each provider.

02 · Planning with myCHEF

A clear brief gives the menu a better starting point

Start with the date, venue and number of guests, then describe how you want the occasion to feel. A working lunch, an evening reception and a family celebration need different menus and service rhythms. Tell us when people will eat, whether they will be seated or standing and which parts of the event you would like myCHEF to handle.

Include essential dietary requirements and the facilities available at the venue. A brief does not need to be long, but it should distinguish what is essential from what would simply be nice to have. If you have a spending range, share it alongside the scope so the proposal can prioritise the right elements.

We can then discuss a suitable format, food selection and staffing plan. Your written proposal brings those decisions together, giving you a clear reference for what is included before you confirm the booking.

03 · Planning with myCHEF

Choose the support that makes hosting easier

Decide who will do the work after the food arrives. If your own team will lay out platters, replenish drinks and clear the space, a delivery arrangement may be suitable. If you want to stay with your guests, discuss setup, service staff, equipment and clear-down as part of the proposal.

Different formats create different demands. A buffet needs attention to presentation and replenishment; a plated meal requires coordination between the kitchen and table; passed food needs staff who can circulate comfortably through the room. The number of guests matters, but so do the layout and pace of service.

Ask for included roles and hours to be clearly identified. Additional items such as table linen, crockery, glassware, bar support or styling should be confirmed explicitly. A well-defined scope lets you understand the service you are buying and helps the team prepare for the work you expect.