The Nutrifare "Pan System" is a joint undertaking with a food service outlet, where Nutrifare prepares and cooks both hot and cold foods for a menu designed with our client. This method of catering allows the food service owner to control costs, quality, menu planning, nutrition, and meet food regulation guidelines within a simple and effective joint undertaking with Nutrifare. Nutrfare delivers directly to the food outlet in advance of your service the ready prepared foods. The food outlet simply "heat and eat" or for cold foods just serve. Customers not wanting the "full service" may be interested in our cook-chill bagged products

 

Menu planning "specialists" are allocated to your project and "receipes designed for your requirements by our nutritional technology team.

If required food service training and portioning guidelines can be simply established for your service staff to follow.

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 rate

or

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.