Good dietary-requirements handling starts with a clear question at registration. Ask specifically: vegetarian, vegan, gluten-free, lactose-free, halal, kosher, pregnancy, allergies. For allergies, provide an open text field so people can explain severity and detail. Collect final dietary requirements 2 weeks in advance. Rule of thumb for procurement: 30 per cent vegetarian, 5 per cent vegan, 5 per cent gluten-free. Scale to suit if your audience is different. Work with the caterer from the quote stage. Discuss cross-contamination for serious allergies: separate plates, separate serving spoons, separate prep space. Make dishes recognisable with name labels and allergen icons. A small icon legend on the table or at the buffet works for everyone. Designate one lead on the service team as point of contact for dietary questions. Plan a backup portion for guests who only mention something on the day itself. Avoid 'special dietary plates' served separately: that sets people apart. Make them part of the main offering instead. Live Impact makes sure everyone at the table has equal fun.