How to Make Your Company Meals Palatable to All Dietary Needs

If you employ a large enough workforce in your own facilities, something you need to think about is your employees’ meals. While you could allow them to take a lunch break and leave your premises, it may be better from a logistics standpoint to keep them on site. If that’s the case, it may be best to provide them with lunch. However, feeding a workforce presents its own unique challenges. How do you make your company meals palatable to all dietary needs? Here are some tips.

Have Multiple Options Every Day

Much like schools used to, the workplaces of many decades ago that served lunch to workers tended to serve one thing for the day. If it was chili dog day, you should certainly expect to be eating chili dogs. Today, however, people’s dietary requirements are taken a bit more seriously. You need options to address those needs.

Consider Religious Dietary Regulations

As an employer, you are demanded to respect employees’ religious beliefs. You should try to extend this general policy to the food provided. Try to accommodate your employee’s religious dietary regulations. You could, for example, serve all beef hot dogs for employees who are Jewish or Muslim and can’t consume pork. On Fridays during Lent, you should probably have a fish option for Catholics.

Use Specialized Food Ordering

Many companies have valued employees they want to keep with them for the long term. Some of those employees have very specific diets. You may want to consider taking special orders for such employees so they don’t have to bring their own meals or leave the worksite. If you have an employee on a ketogenic diet, for example, consider using a keto meal delivery service.

Account for Allergies and Food Intolerances

Some people also can’t eat certain foods because their bodies won’t let them. In certain cases, doing so can even be deadly. If you have a peanut allergy, for example, ingesting peanuts can send you to the emergency room. Other people can’t ingest things due to intolerances in their metabolism. Certain people can’t eat gluten, and others can’t eat dairy. Keep this in mind and at least warn employees about the ingredients for different food items on your menu. Not doing so can be dangerous.

Overall, if you need to keep full time employees on site, you need to feed them. This can be more difficult than you would first assume especially if you are doing so on a large scale. Consider your employees’ different dietary needs when creating and implementing company dining.

Guest author, Lizzie Weakley is a freelance writer from Columbus, Ohio. She went to college at The Ohio State University where she studied communications. In her free time, she enjoys the outdoors and long walks in the park with her 3-year-old husky Snowball.  @LizzieWeakley