Corporate teams are diverse—regions, preferences, dietary needs.
What inclusive menu design looks like
- Regional balance (South + North comfort rotation)
- Light options without being "diet food"
- Spice control via add-on stations
- Veg and non-veg parity
- Predictable rotation
Operational guardrails
- Keep core items stable - Introduce variety with controlled complexity - Standard recipes and training
Variety is valuable—when delivered with consistency.