How I handle dietary requirements without compromising on flavour
Gluten-free, vegan, nut allergy, low-FODMAP — I've cooked for them all at the same table. The key is building a menu where the dietary versions are just as good as the standard ones. Nobody should feel like an afterthought at a dinner table.
Edited 6d ago
3 comments
3 Comments
Yes! And don't underestimate the power of word of mouth. My best clients came from referrals.
How do you handle clients who push back on your rates? That's my biggest challenge right now.
One thing I'd add — always follow up within 24 hours. It makes a huge difference.
Join the conversation
Sign in to leave a comment.