| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Starter (bruschetta with sunflower seed pesto, nut-free) | kg | — | ||
| Main (grilled chicken with herb butter sauce) | kg | — | ||
| Safe Starch (roast potatoes, rice or nut-free pasta) | kg | — | ||
| Seasonal Vegetables (steamed, nut-free dressing) | kg | — | ||
| Dessert (chocolate mousse — check chocolate source) | kg | — |
Professional Tips for Accurate Costing
- Audit every pre-made sauce, marinade, oil and condiment for tree nuts and peanuts — many Asian sauces and pestos contain them.
- Sunflower seeds and pumpkin seeds are excellent, safe garnishes that replace pine nuts in many dishes.
- Coconut is classified as a tree nut in some jurisdictions — verify with the guest whether coconut is included in their restriction.
- Alert pastry suppliers to the nut-free requirement — many share equipment with nut-containing products.
- Designate nut-free prep zones with dedicated chopping boards, utensils and fryer oil.
Frequently Asked Questions
A nut allergy triggers an immune response that can range from hives to anaphylaxis. A nut intolerance causes digestive discomfort but is not life-threatening. For catering, treat all nut restrictions as potentially allergic and apply full cross-contamination protocols.
Pine nuts are botanically seeds, not true nuts, but they are classified as tree nuts for allergen purposes under EU Regulation 1169/2011. Guests with tree nut allergies should avoid pine nuts unless they have specifically confirmed tolerance.
Rapeseed (canola), sunflower, olive and vegetable oil are all nut-free. Avoid peanut oil and any blended oils — always check labels. Refined peanut oil may be safe for some peanut-allergic individuals, but avoid it in professional catering to be safe.
Label the dish clearly as "Nut-Free" with a list of the main ingredients. Provide separate serving utensils for nut-free dishes and position them away from any nut-containing items to prevent cross-contamination at the buffet.