With more and more Australians being medically diagnosed with food intolerances and allergies than ever before, there’s a greater need than ever to cater to these dietary requirements in your customers. Add to that the growing number of consumers who are simply choosing to modify their diet, for example by going gluten free or by eating more plant-based proteins in place of meat – without any medical reason for doing so – and it’s obvious that your menu needs to contain meals which meet their preferences, or they’ll take their business elsewhere.