Catering teams within care homes face many challenges - managing nutritional and dietary requirements, working to set budgets, a reduced workforce and keeping waste to a minimum, all while balancing residents’ preferences and ensuring the food being served entices finished plates and full bellies – no mean feat by any standard! While we promote the use of a Three Week Menu rotation, the importance of introducing themed events should not be overlooked.
When developing menus for those in care, cost and nutrition are at the top of the list. It is not only important to ensure that the food you are serving is of the best quality and freshness, but also contains a high nutritional value.
Have you seen us in the news lately? Well in case you missed it, we’ve recently conducted a survey that looked into what care homes need to consider when it comes to catering for the next generation – Baby Boomers.
