Start with the meal split
Confirm how many of the 100 guests need vegetarian or chicken meals. Identify dietary requirements separately, without assuming that a vegetarian preparation meets every restriction. Ask for an ingredient discussion before approving special meals.
An everyday sample menu
Consider steamed rice or phulka, tomato dal, a seasonal vegetable preparation and curd. Add a separately identified chicken curry for non-vegetarian guests. Another day can use chana masala, jeera rice and mixed vegetables. These are sample combinations to review with the team, not fixed inclusions.
Check portions and distribution
Taste the proposed serving portions instead of only small samples. For boxes, agree counts and labels by floor. For a buffet, inspect counter space and how many people arrive during the busiest part of the lunch break. Specify who serves and who clears.
Review after the trial
Collect feedback separately for flavour, portions and variety. Record meals ordered, meals collected and leftovers so attendance errors are not confused with menu problems. Agree substitutions before publishing the weekly menu to employees.
Browse the four-week menu or plan daily office meals.
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