School, leisure and corporate groups often include travellers with different dietary requirements. Clear planning makes it possible to respect the information provided while reducing mistakes during distribution. The key is to collect accurate details early and send the caterer one simple, consolidated list.
Collect requirements before ordering
The group leader should ideally gather each participant’s choice in advance. Use precise categories rather than broad descriptions. A practical list might include standard, vegetarian, vegan, halal, pork-free and gluten-free meals.
Allergies should be recorded separately and in detail. A dietary preference and an allergy do not involve the same level of risk. If information is unclear, ask the participant for clarification before confirming the order.
Create a clear final summary
Before sending the request, check that the total number of every meal type matches the number of travellers. A simple table can show quantities by category together with the group leader’s name, delivery date and location.
For a large party, it can also help to mention whether certain meals need to be handed out first. This is useful when boarding a coach, managing several classes or working with a very short lunch break.
Make special meals easy to identify
Special meals should be recognisable without opening the packaging. Clear identification helps teachers and tour leaders give each traveller the correct lunch quickly. One person should supervise distribution and keep the final meal list available.
When several coaches travel together, orders can also be organised by vehicle or subgroup. This reduces unnecessary movement and lowers the likelihood of mistakes.
Choose food that travels well
Baguette sandwiches, individual salads and breakfast packs are practical options for group travel. They can be delivered to a hotel, coach meeting point or another agreed location.
To maintain quality, the delivery place and time should be confirmed in advance. The group leader should also plan a suitable area for holding the meals during the short period before distribution.
Plan ahead without making the process complicated
Booking several weeks in advance provides time to confirm quantities and special requests. A final summary should still be sent before preparation, particularly if the number of participants has changed.
To avoid repeated amendments, set an internal deadline for travellers to report dietary requirements. The organiser can then send one consolidated and verified list to the caterer.
Ti-dej’s approach to group meals
Ti-dej prepares packed meals for groups from a minimum of 15 people. Vegetarian, vegan, halal, pork-free and gluten-free requests can be considered when provided at the time of booking. Special meals are organised to make identification and distribution easier.
Planning a school trip, sightseeing tour or corporate day? View our delivery areas and request a personalised quotation, including the number of meals and the group’s dietary requirements.