Catering

The focus should be on creating a situation for dining and conversation with which all participants are comfortable.

Buffets are the most frequently used form of catering. They allow event participants a free choice in terms of food and combinations.

• The buffet should be well lit
• Labelling of the food should be clearly visible and legible
• The buffet table should be wheelchair-accessible
• There should be sufficient space in front of and around the buffet tables

• Tables should be set with tablecloths and crockery with as much contrast as possible
• In the choice of crockery, emphasis should be placed on ease of handling and grip
• Table surfaces should be sufficiently lit
• There should be sufficient contrast in menu design (Further tips for accessible printed matter)

For better planning purposes, special requirements can be asked about as part of the registration process. It can then be decided together with catering teams to what extent intolerances or allergies of individual participants are accounted for in the planned menus. It could be the case that not all needs can be catered for. In such cases it’s important that event organisers communicate this with participants.