Thanks for posting but most innkeepers on this forum are very aware of guest dietary restrictions, allergies, etc. Those who aren't quickly get initiated by guests who do have problems. 
About bed and breakfast guests who require special diets
Submitted by nanhinchliff on Thu, 03/05/2009 - 2:48pm
Saved......... by the gluten-free flour
A guest of mine just checked into my Inn about an hour ago. I showed him around the first floor, as I always do. As we were discussing what time he wanted to eat breakfast and I was telling him about my wonderful Belgium waffles, he interrupted me and announced that he had Celiac's disease and was allergic to wheat, rye, corn and oats. Needless to say, I wasn't prepared for that one. I had no non-gluten bread or muffins of any kind on hand. He had not mentioned it when he made his reservation a week ago, nor since then, so I hadn't gone to the health food store and it was Sunday, late!
When my assistant took my guests up to their rooms, I ran to the kitchen and scrambled through two baskets of miscellaneous flours and mixes, I keep for emergencies. Sure enough, I had 1/2 package of Quinona flour, 1/2 package of Amaranth, and an unopened package of non-gluten flour with recipes on the back. I frantically began making gluten-free muffins. Breakfast would be Mushroom/Spinach/cheese omelets, fresh fruit cup, bacon, and gluten-free Cinnamon-spice muffins with raisins.
I have many guests who are on special diets, and like to make things they can eat and enjoy. Some are Vegans or vegetarians, some are allergic to dairy products, and other to certain fruits or vegetables, like bananas, pineapple, tomatoes, corn, and green peppers. And then there's sugar, caffeine, grapefruit and,who knows what else! Actually, preparing breakfast for people on special diets is challenging and something that every person who runs an Inn really needs to know how to do. We, as innkeepers, are forever grateful to those guests who call ahead and let us know.
Nancy Hinchliff
www.InnNotes.blogspot.com [edited by swirt to fix the link]
Special diet needs have been one of my niches for years. I always have the gluten-free flours on hand. And my breakfasts are automatically low-fat and low-cholesterol.