Food related disorders and allergies have increased significantly over the past ten years placing increasing pressure on restaurants, hotels, clubs and catering companies to provide quality alternatives on their menus.
Requests from guests and event attendees with dietary restrictions have steadily increased and prompted a need to evaluate the food offering at Healesville Country Club to ensure all members have a similar dining experience without fear of an allergic reaction.
A key frustration for Club guests, conferences attendees and event organisers has been low levels of understanding by service staff and chefs regarding restrictions for certain food allergies or disorders, therefore hindering the ability of staff to deliver a consistent level of service to all guests and event attendees.
Executive Chef David Martin from RACV Healesville Country Club is passionate about giving guests real options when it come to food preferences, which is why he created the 'mymenu' concept - a dietary alternative that allows guests with dietary concerns to eat with as much choice and freedom as possible without complication.
Mymenu is an exciting dining concept created for guests of the Club, conference and event delegates who have dietary challenges or preferences including but not limited to; lactose intolerance, fructose malabsoprion, coeliac disease, vegetarianism, prescaterian, raw, paleo and veganism - a refereshing shift from rigid menus with footers stating that dietary requirements will be catered for on request.
Event organisers can breathe a sigh of relief when planning their next conference or event knowing that all delegates are catered for with ease.
See the RACV Healesville Country Club website for more information and mymenu offerings.