Hospitality and Menu Analysis
Need help with your menus? We don’t just nutritionally analyse dishes, we can design menus and recipes for you too.
Managing dietary needs such as allergens, gluten free, vegan dishes, or other free from dishes across all courses, which will fulfil the diners requirements, adds layers to the complexity of planning a menu. Hopefully, as we have now become better educated, we know more about our diners and what they require, providing them with those delicious, exciting dishes.
We have extensive experience across the hospitality sector, including bistros, restaurants, national and international hotels, schools, universities, care settings, and NHS facilities. Our work also spans contract caterers and collaborations with organisations such as The School Food Trust and The Soil Association.
Our team of qualified, Registered Nutritionists provides in-depth nutritional menu analysis, along with training in food safety, HACCP, and nutrition. Contact us for further information or to discuss how we can support your food provision.
Balanced nutrition in later life is key to good health, just as it is in younger years. We work on menus, conduct nutritional analysis and and provide recommendations for both the active residents in their own accommodation and also the nursing home for more frail individuals. Working with and advising the food outlets in the village from cafes and restaurants to specialised chefs with modified diets in the care home, we transform the menus and the dining experience. Follow on food safety audits and nutrition audits enable residents to feel confident in the food produced on site and allows further development of the food offering.
Our team brings a depth of experience from national and international hospitality operations, NHS catering, school meal services, contract caterers, universities, The School Food Trust, The Soil Association, and more. From strategic consultancy to on-the-ground training and audits, we provide the support you need to elevate your food offering and meet evolving standards.