Dietary requirements are now a standard part of workplace catering, not an exception. Handling them well is a mark of professionalism.
Clear processes matter. Allergen information must be accurate, preparation areas controlled, and labelling unambiguous. Vegan, gluten-free, halal, dairy-free, and nut-free options should be treated with the same care as standard items.
Good catering doesn’t make a spectacle of dietary needs – it quietly accommodates them. When done properly, everyone eats confidently, and organisers don’t spend the day worrying about mistakes.