Convela helps considered restaurants and hotels turn dietary restriction into a quiet mark of distinction, working with what the kitchen already holds.
One in three guests now arrives with a dietary need. Most kitchens see a constraint. We see the most overlooked asset on the menu.
No wholesale rebuild, no new suppliers, no disruption to service. The advantage is almost always already in the kitchen, a single modification from an entire segment.
Allergen documentation and protocol are not boxes to tick. They are the ground a premium position is built upon, and the moat few competitors trouble to dig.
Done with care, dietary fluency is not an apology in small print. It is a mark of quality the right guests notice, pay for, and return to.
Every dish mapped against twelve dietary frameworks, surfacing the compliant plates and the near misses you did not know you held.
A quiet accounting of what is left on the table: which dietary guests visit your class of venue, and what their custom is worth.
From cross contamination protocol to supplier documentation, systems a team will actually keep, adding nothing to the weight of service.
Menu language, presence and pricing composed so dietary fluency reads as a premium signal, never a footnote.
Audit and restructuring to surface compliant dishes, near miss modifications, and new positions drawn from inventory you already carry.
Documented matrices, kitchen protocol and supplier records built to EU and UK food information standards and their international equivalents.
Bespoke programmes for front of house and kitchen, from allergen awareness to the confident welcome of the dietary guest.
Menu language, digital presence and press angles that render your dietary offer a competitive signal rather than quiet small print.
We accept a small number of engagements each season, to keep the work considered. The simplest beginning is fifteen minutes, no pitch, no slides.