Placemaking NSW brought us back to The Rocks this week, and the order was built around a working lunch that needed to cover a lot of ground without making things complicated. The bulk of it came down to the Sandwich, Wrap and Baguettes Platters, ordered in quantity across the team. Twenty-four platters in total, which tells you this was a room full of people who needed to eat and get back to it.
Alongside those, four individual orders came through for people with specific dietary needs. A gluten free egg and cress, a gluten free chicken avocado, a crunchy salad for the vegan contingent, and a hummus and veggie to round things out. Those individual portions meant nobody had to pick through a shared platter hoping something suited them.
For a team the size of Placemaking NSW, that mix of bulk catering and individual dietary orders is what keeps a lunch moving without anyone feeling like an afterthought at the table.
