Institutional catering is undergoing a transformation driven by changing client expectations and consumer preferences. This industry,...

Workplace dynamics are evolving rapidly, and employee expectations for office pantry and cafeteria offerings are shifting alongside them....

W hen it comes to organising food catering for your employees, one of the most pressing challenges is accommodating diverse dietary needs. In Singapore, where a diverse range of cultures and backgrounds come together, people bring various dietary preferences and restrictions to the table. A survey  conducted on the various diets of Singaporeans found that the majority of respondents (51%) are meat eaters, while 18% considered themselves flexitarians, who primarily ate a plant-based diet but...