Free tool

Dietary counts,
the way a kitchen wants them.

Q: How do I give a caterer dietary requirements?

Two things, not one: counts by category for planning (how many vegetarian, how many gluten-free) and named individuals for allergies, in the guest's own words. Collapsing allergies into a category count is the dangerous mistake — "nut allergy" and "anaphylactic to peanuts, tree nuts fine" require different kitchens.

Caterers need a number per category for planning and a named list for the allergies. This produces both — and never summarises an allergy.

How do I give a caterer dietary requirements?

Two things, not one: counts by category for planning (how many vegetarian, how many gluten-free) and named individuals for allergies, in the guest's own words. Collapsing allergies into a category count is the dangerous mistake — "nut allergy" and "anaphylactic to peanuts, tree nuts fine" require different kitchens.

Paste your guests.

One per line: a name, then any requirement. It reads them however you have written them.

Guests and requirementse.g. "Marion Whitfield — vegetarian" or "Sam Okonkwo — nut allergy, anaphylactic"

Nothing you paste leaves your device. This handles real names and medical information and runs entirely in your browser — there is no upload and no server involved.

The distinction that matters. An allergy has a medical consequence and needs separate preparation and cross-contamination control. A preference needs a different dish from the same kitchen. Recording them in one field is what causes the dangerous mistakes — which is why this tool separates them and passes allergies through verbatim.

Common questions

When should I collect this?

At the reply stage, per person rather than per household — the kitchen needs to know which seat, because the plate has to reach the right person.

What if someone's requirement is complicated?

Pass it to the caterer verbatim and let them come back on what is possible. Do not translate it yourself and do not promise the guest anything first.

Should it go on the place card?

A discreet mark is common and genuinely useful for the staff serving. Legible to them, invisible to other guests — a small symbol on the reverse, not the word on the front.

Dietary notes that stay attached to the guest.

Evorrah records requirements on the person, so they survive table changes and re-runs of the seating plan — and come out as counts a caterer can use.

See how guest details are held

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