As general manager at Al & Almas Supper Club and Charter Cruises, Jay Soule knows what it means to cater to people’s special dietary needs. For the guests of the supper club or any of Al & Alma’s many cruises on Lake Minnetonka, Jay is committed to meeting their dietary needs in a way that makes them feel happy and satisfied. So whether meals need to be gluten free, dairy free or vegan, Jay is more than happy to oblige. He’s also generously consented to sharing some inside tips about the topic.
Q. Briefly describe what you and your staff do at Al & Alma’s?
A. As general manager, I do whatever needs to be done. I work with a lot of really gifted planners on our staff who are passionate about their work. Our planners have a long history with us and they’re really good at what they do.
Q. Are you finding that guests with special dietary needs and requests are more common these days?
A. Yes, we are. Sometimes they’re medically-related and sometimes just lifestyle choices, but food is important to these people and their expectations are high. They have a heightened awareness of what they’re putting into their bodies and a concern over how their food is prepared. We’ve learned the best thing we can do is set expectations at the beginning by telling them exactly what they will receive. Most importantly, we don’t make promises we can’t keep.
Q. How hard is it to accommodate these needs when you’re trying to plan a dinner or banquet for many, many people?
A. We can and do accommodate them. It’s just that simple. All our food is prepared by our chef and staff and so we can take care of special dietary requirements in house. Most of our events are buffet, but most of the food can be enjoyed by people with special dietary needs, and of course, we do provide options. It can be a challenge though, because we’re usually not working with the guest who has the request, but with a planner. For example, we’ll be told that there will be one guest who needs gluten free, and then at the event itself, we’ll find out there are actually five. But we do plan ahead and have additional gluten free or vegetarian meals available should this occur. A savvy event coordinator will make sure to tell us ahead of time, but an office coordinator who typically doesn’t do this for a living may not even know to ask. That’s why our planners make sure we have the correct information up front.
Q. Does it cost significantly more to make these special meals?
A. In general, no. But the cost to someone’s health, and subsequently your reputation and business is high if you mess it up. Our goal is to keep people smiling and happy, so whatever the cost, it’s worth it for us.
Q. What the most important advice you can offer planners about this topic?
A. The most important thing is to assure the client’s expectations are set. Don’t make promises you can’t keep. Tell them exactly what you’re preparing and what they’ll receive. People with special dietary needs just want their needs met. Simple is better. Even if the food for the rest of the guests is fancy and complex, you can still make sure your special meal is garnished and has nice presentation. Just make sure that it’s well prepared that it complies with their dietary restrictions.
