The Nutrifare System
Key Aspects of the Nutrifare Systems
Your menu schedule is entered into our computer system along with the receipes required, our office staff will then enter the number of meals or units required based on your orders. Orders can be sent via email / fax or EDI methods, order updates are cut off prior to the sceduled preparation time for your menu. |
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Nutrifare employ a variety of commercially proven and popular technologies usually the sole domain of the larger food manufacturers. However, we are small enough to make the smaller quantities necessary for daily food services.
Our cook-chill food service system includes the following technologies
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Cook-Chill Pan systems - Where prepared food is shipped to your venue within a dual microwavable / ovenable gastronorme size pan, labelled and ready to retherm and portion from. ... more info |
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Cook-Chill Bagged Products - Where the prepared food like soup, sauces and casseroles are shipped in vacuum pouched bags ready to either bulk heat in bain marie or steamer or decant to smaller vessels for retherm and portion from. ... more info |
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Vacuum Retort systems - Where the prepared food is shipped in vaccuum pouched bags ready to either bulk heat in bain marie or steamer or decant to smaller vessels for retherm and portion from. |
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Modified Atmosphere Packaging - Where the prepared food is shipped in vaccuum sealed bags ready to decant to smaller vessels or portion from. ... more info |
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Individually Portioned Foods - Where prepared foods are containerised in dual microwavable / ovenable trays, labelled and ready to retherm and plate or eat direct from. |
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Individually Portioned Meals - Where prepared meals are plated in attractive "TV Dinner " style dual microwavable / ovenable trays, labelled and ready to retherm and plate or eat direct from. |
Your food is delivered based on the agreed delivery schedule for your food service to then complete.
Cost Plus
Your menu and recipes are costed monthly and a base cost for the month period determined
Labour required to prepare your menu is extracted from the timesheets and allocated to your base cost.
Delivery is then calculated and added to the base cost.
Nutrifare production facility overheads are then allocated at the current recovery rateor
Fixed Price
Calculated on a per Person basis using your portion standards
Includes a contingency cost component for seasonal cost fluctuations
Nutrifare production facility overheads are then allocated at the current recovery rate
Delivery is then calculated and added to the base cost.or
Standard Order
Standard Product Order forms x Quantity x Unit Price
Delivery is then calculated and added per Invoice