Sometimes there is a challenge to balance the needs of individual clients with the needs of an organisation that is trying to provide a good service to a range of clients with varying sets of needs and wants.

For example, the Aged Care residence at Biggscote has a wide variety of clients. They are from many different cultures $$ there are Italians, Greeks, Indians, Aboriginals, English, Australians and three Asians.

The facility runs on quite a small budget as they wish to remain affordable for the small community of Biggscote.

With so many nationalities, there are many demands for different foods. But on their budget they are unable to cater for everyone$$s preferences. There is always two choices of food, but the menu is mainly Western type food.

The Board of Directors would like to try to cater more for individuals without blowing the budget and meet to discuss options.

Can you suggest three low$-$cost ways the Facility could introduce to assist with this challenge?