Ask early
Add one line to the invitation or the reply form: "Please tell us about any allergies or dietary needs." Keep a list as answers arrive, with each guest's name and what they avoid. That list decides which dishes need adjusting and which need labels.
If a guest mentions a serious allergy, talk to them directly. People with severe allergies know which foods and which kinds of contact cause problems for them, and many are happy to explain what they need.
Food allergies can be life-threatening. This page offers general planning ideas only. Guests with allergies, and parents of children with allergies, should make their own decisions about what is safe to eat. For allergen information, see the FDA.
The major food allergens
US food labeling law names nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Sesame was added most recently, in 2023. These are a sensible set to track for any party table, though people can be allergic to other foods too.
Common diets and what they mean for the menu
| Diet | Usually avoids | Easy to include |
|---|---|---|
| Vegetarian | Meat, poultry and fish. Some also avoid eggs or dairy. | Grain salads, roasted vegetables, bean dishes, cheese |
| Vegan | All animal foods, including dairy, eggs and often honey | Bean chili, vegetable curries, hummus, fruit |
| Gluten-free | Wheat, barley, rye and anything made with them | Rice dishes, potatoes, roasted meats, salads with a separate dressing |
| Dairy-free | Milk, butter, cream, cheese and yogurt | Oil-based dressings, grilled meats, fruit |
| Halal or kosher | Pork, and meat not prepared under the guest's rules | Vegetarian dishes, fish, or certified food; ask the guest |
Religious food practices differ between people and families, so ask what the guest needs instead of guessing.
Plan dishes that cover several needs
You don't need a separate dish for every guest. A few well-chosen dishes can cover most needs at once. A rice and bean salad with an oil-based dressing, for example, suits vegetarian, vegan, gluten-free and dairy-free guests. Serve dressings, cheese, nuts and croutons on the side so guests can add them.
For guests with serious allergies, keep their dishes simple, make them first in a clean kitchen, and cover and label them before anything else is cooked. Put them at the start of the buffet line, before other dishes can drip or crumble into them.
Cross-contact
Small amounts of an allergen can be enough to cause a reaction. Use clean utensils, boards and pans for allergy-friendly dishes, give every dish its own serving spoon, and keep crumbly or nut-topped dishes away from the rest. If a dish has any doubt about it, say so on the label.
Label the table
Once the menu is set, a label card for every dish answers most questions before guests have to ask. See the food labels guide for a simple format.