With changing dietary preferences and growing awareness of food intolerances, Auckland restaurants continue to adapt, remaining highly mindful of allergies, and most venues appreciate advance notice so they can tailor dishes where possible. But while genuine dietary needs are always considered, many hospitality professionals express frustration over diners who are simply fussy for the sake of it. At least 22% of industry workers report regularly encountering guests who demand changes that compromise a dish’s integrity. Showing respect for the creativity that’s gone into creating the dish is paramount.
Vegan and vegetarian requests ranked lower than general fussiness, suggesting that plant-based dining has become so well integrated into menus that it’s no longer seen as a significant challenge. Most restaurants now offer thoughtful, plant-based options as standard, meaning requests for meat-free modifications have naturally declined.
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We have created a specialty menu full of gluten-free options, so no one needs to miss out on our chef’s delicious food.
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Emma Rogan, Co-Owner, Hello Beasty
85%
of eateries cite gluten-free as the most common dietary request
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Pacific cuisine typically emphasises meat and seafood. However, Chef Michael Meredith and I have just collaborated to develop a new vegetarian and vegan menu, available for both à la carte and tasting menus, that showcase the flavours of Pacific cuisine.
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Arinut Sachdeva, Head Chef, Metita
22%
encounter guests demanding changes to a dish out of pure fussiness. If you don’t like mushrooms, don’t order the fungi risotto
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I’ve been at Bivacco since day one, and seeing our guests regularly return to our venue warms my heart the most. I appreciate their support and love for us, it means a lot! A must for our team is making our guests leave with a bigger smile and a memorable experience.
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Anna Di Candia, Duty Manager, Bivacco
