The Dietary-Friendly
Catering Guide

Modern New Zealand workplaces are wonderfully diverse — and that diversity extends to what people eat. Gluten-free colleagues, vegan teammates, keto followers, and those with serious allergens all deserve to feel included at a team lunch. Getting this right isn't complicated, but it does require a little planning.

Here's everything you need to know about ordering dietary-friendly catering for your Auckland team.

Why Dietary Inclusion Matters

Ordering catering that doesn't account for your team's dietary needs sends a subtle but real message: we didn't think about you. For someone with coeliac disease, a severe nut allergy, or a deeply held ethical conviction about what they eat, that feeling is more than inconvenient — it's exclusionary.

The good news is that getting dietary catering right is easier than it sounds, especially when you work with a caterer who takes it seriously from the start.

The Most Common Dietary Requirements in NZ Offices

Gluten-Free (GF)

Coeliac disease affects approximately 1 in 70 New Zealanders, and many more follow a gluten-free diet by preference. When ordering GF options, ensure they're prepared separately and clearly labelled — cross-contamination is a real concern for those with coeliac disease, not just a preference issue.

Vegetarian (VG)

Vegetarian options should be substantial and satisfying, not an afterthought. A garden salad alone won't cut it. Our vegetarian lunch boxes include protein-rich options like frittata, legume-based dishes, and well-seasoned grain salads that leave people genuinely full.

Vegan

Vegan catering excludes all animal products — including dairy, eggs, and honey. It's becoming increasingly common in Auckland workplaces and should be easy to accommodate with a caterer who plans for it. We always include clearly labelled vegan options in our platters and boxes.

Keto and Low-Carb

Keto diets focus on high fat and protein, low carbohydrates. This rules out bread, rice, pasta, and most grains. Our keto-friendly options typically feature quality proteins, leafy greens, cheese, and healthy fats — satisfying without the carb-heavy fillers.

Allergens

The most common allergens in NZ are nuts, dairy, gluten, eggs, soy, shellfish, and sesame. Always ask your team to flag serious allergens separately from preferences — a nut allergy is not the same as "I'd prefer not to have nuts." Label food clearly and, where possible, keep allergen-free items physically separated.

How to Collect Dietary Information

The easiest approach is a simple email or Slack message to your team before placing your order. Include a form or ask people to reply directly. Something like:

"We're ordering team lunch for [date]. Please let me know if you have any dietary requirements — GF, vegetarian, vegan, keto, allergens, or anything else — by [deadline]."

• Set a clear deadline (at least 48 hours before your order)
• Follow up with anyone who hasn't responded
• Keep a running record for future orders

Working with Crispy Catering

When you order with us, simply include your dietary breakdown in your enquiry. Tell us how many GF, vegetarian, vegan, and keto portions you need, and flag any allergens. We'll prepare and clearly label every item accordingly — so distribution is easy and no one ends up with the wrong box.

We take dietary requirements seriously because we understand that for many people, it's not a preference — it's a necessity. Our kitchen is thoughtful about cross-contamination, and we're always happy to discuss specific requirements before your order.

Final Tips

• Always order a few extra dietary-specific portions as a buffer
• Label catering clearly at point of service, not just on the box
• Keep allergen-free items physically separated from the main spread
• Store dietary requirements for your team so future orders are faster

Great catering is inclusive catering. With a bit of planning, every person on your team can feel genuinely looked after — and that's worth every bit of effort.