Catering to Dietary Restrictions: Creating a Diverse and Inclusive Food Menu

I'm working on expanding my restaurant's menu to cater to customers with various dietary restrictions, such as gluten-free, dairy-free, and vegan options. What are some key considerations and tips for creating a diverse and inclusive menu that accommodates these dietary needs?

I'm particularly interested in innovative recipes and ingredient substitutions that maintain flavor and quality while meeting these requirements. Any advice from chefs or restaurant owners who have successfully implemented inclusive menus would be highly valuable!