Our Services



We offer a range of services:


       Economic appraisal of systems options incorporating capital and recurrent costs


       Development of strategic operational plans


       Transition planning and commissioning to enable staged, operational change


       Food service equipment specification and selection


       Menu design with a focus on nutrition, food safety and food quality


       Menu reviews and analysis against national  and state benchmarks and best practice


       Development of HACCP / Food safety plans that demonstrate due diligence and, if required, meet certification requirements to CODEX HACCP and ISO22000:2005


       Facility-specific training programs including food safety training


       Problem-solving for health care and associated services focusing on standards, including menu standards and environmental sustainability, systems and operations.