Inclusive catering is about clarity and care. We design our process so your guests can build a plate confidently—and you can relax.
Gluten-free:
- Baked on dedicated trays and stored separately.
- Packed in sealed boxes with “GF” labels, a dedicated knife, and parchment liner.
- On-site tip: place GF on a separate plate with its own tongs; announce its location at the start.
Vegan:
- Dairy-free schmears (lemon-herb, scallion) and hummus labeled “Vegan.”
- Marinated tofu and lots of colorful veggies (tomato, cucumber, pickled onions, sprouts, dill).
- On-site tip: cluster vegan items together with a “Vegan Friendly” tent card.
Seed-sensitive:
- We can prepare seed-free bagels on request; keep them away from topping bars with open sesame.
- Add a “Contains Sesame” card near seeded bases.
Menu ideas:
- Vegan Board: everything + lemon-herb + cucumber + sprouts + pickled onion.
- GF Bright Bite: GF sesame + hummus + avocado + chili flake + lemon.
- Classic Flex: sesame + chive + tomato + capers (vegetarian).
Communication that helps:
- Tell us headcounts for vegan/GF in your order notes.
- Share any toasting preferences; GF guests often prefer no shared-surface toasting.
Pickup that works:
- We’ll stage separate boxes and label everything clearly for a smooth, confident handoff. Need extra labels or utensils? Just ask in notes.
Everyone deserves an easy, joyful plate. We’ll help you make it happen.
