Catering for a large group takes a lot of organisation and planning to get right.

Dietary requirements can defiantly be a headache for catering businesses. Gluten free is taking over by storm, whether the requirement is choice, an intolerance or medical condition, such as coeliac disease. It is very important to for fill these requests and make sure your kitchen does not carry the risk of cross contamination. Using separate utensils, and spreads such as butter for bread rolls. This type of simple mistake can cause serious illness to someone suffering with coeliac disease.

Label gluten free items clearly, even colour co-ordinate your kitchen tools and pots to indicate gluten free use only.

If catering in a buffet style event, labels on cocktail sticks work really well for help yourself style food. Another great tip is to place gluten free foods together, to help minimise the risk of cross contamination.