We assume that your operation has in place skilled Food Service / Catering Management, failing which a project manager from Nutrifare could be assigned.

Food Service / Catering Management are required to co-ordinate with Nutrifare in the areas of menu planning, cost control and quality assurance.

Measures need put into place to assist the management of the menus and food products, equally to monitor food safety and control quality through to the end consumer.

Portion control and budgeting also need measures put into place.

The success of your food service operation is reliant on the effective communication and efforts of both Nutrifare and your service management.

Project resources required of Nutrifare are charged at our standard commercial rates.

When benchmarked against other organisations, NutriFare is exceptionally cost effective, reducing your labour, ingredient cost and meal cost.

Nutrifare can assist with menu planning and costings and provide additional food technology development where required.

Quality Assurance Program

As the Nutrifare "Cook-Chill Pan System" is a joint undertaking with a Food Service Operator, where Nutrifare prepares and cooks both hot and cold foods for a menu designed with our client.

Operators are encouraged to participate in our quality assurance program.

How it works -

Nutrifare provides a quality assurance reporting function on this website for our client operators to report and assist in the development of a recipe / prepared food item. (click here)

Consumers are also provided with quality assurance reporting facility on this website (click here)

Information received from both our client operators and the consumers are collated by our Food Tech staff and used to effect the product development cycle.

e.g the product recipe may specify 10mg of fresh basil herb, where reports indicate that the basil flavour is too light, hence a formula change to increase the basil quanitity.