video1.0<iframe src="https://www.loom.com/embed/ee45df25bf5b499aad282e486b8a8c2a" frameborder="0" width="1888" height="1416" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>14161888Loomhttps://www.loom.com14161888https://cdn.loom.com/sessions/thumbnails/ee45df25bf5b499aad282e486b8a8c2a-a415bd7b6bcfb715.gif387.414This Loom explains how to collect catering dietary requirements and ensure they flow through to floor plan exports. It uses the RSVP Catering section, where default questions for starter, main meal, dessert, food allergies, and dietary requirements are automatically connected to the floor plan, and notes that adding new questions will not be connected unless they are part of the defaults. The speaker demonstrates updating the starter and main meal options and shows how allergy details become mandatory input. In the floor plan export, you can choose whether the PDF includes starter, main meal, or dessert info while allergy, dietary, and accessibility data are carried through and shown on the exported table.