Convela helps restaurants and hotels turn dietary restrictions from operational friction into a strategic advantage, working with what your kitchen already has rather than reinventing it.
The dietary-conscious guest is the fastest-growing and most loyal segment in hospitality. Yet the majority of operators still handle it reactively, improvising at the pass, losing revenue and reputation in the process. We approach it as architecture, not accommodation.
No wholesale menu overhaul, no new suppliers, no disruption to service. The leverage is almost always already in your kitchen, hidden in dishes one modification away from capturing an entire segment.
Allergen documentation, supplier vetting, and protocols are not boxes to tick. They are the foundation a premium dietary positioning is built upon, and the moat competitors won't bother to dig.
Done well, dietary fluency is not an apology printed at the bottom of a menu. It is a signal of quality and care that the right guests pay a premium for, and return for.
Every dish on your current menu mapped against twelve dietary frameworks (gluten-free, vegan, Halal, Kosher, low-FODMAP and more), surfacing compliant dishes and near-misses you didn't know you held.
We size what you're leaving on the table. Which dietary segments visit your category of venue, what they spend, and what it would cost to capture them against what they'd generate.
From cross-contamination protocols to supplier documentation, we build systems your team will actually follow, designed to add zero complexity to live service.
The final layer: menu language, digital presence, staff scripts and pricing built to make dietary fluency a premium signal rather than a footnote.
Most clients unlock two to four new dietary-compliant menu positions from existing inventory within the first thirty days.
Audit and restructuring of your existing menu to surface compliant dishes, near-miss modifications, and new positions built from inventory you already carry.
Documented allergen matrices, kitchen protocols, and supplier documentation built to EU/UK Food Information Regulations and international equivalents.
Bespoke programmes for front-of-house and kitchen teams, from allergen awareness through to confident upselling of dietary guests.
Menu language, digital presence and PR angles that make your dietary offer a competitive signal rather than a quiet line of small print.
Fifteen minutes, founder to operator. No pitch, no slides, just a direct conversation about where the opportunity sits in your venue and whether we're the right partner to find it. Most operators leave with one idea they can act on the same week.
We keep these deliberately short and useful. Come with your menu in mind and one frustration you'd like solved.
Booking calendar connects here. Until your scheduler is linked, requests route by email.
Request a TimeWe take on a limited number of clients each quarter to protect the quality of the work. The simplest place to start is a short call.