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Introduction
Areas of growth
Regulatory compliance
•Use a menu program that 1) allows you to pick recipes and ingredients
that optimize your dollar and 2) provides real food costs on the items
you are purchasing.
•Work with a dietitian for ideas to enhance and optimize your menu
based on your food cost goals.
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“ 4. EQUIPMENT
Consider your equipment when writing your menu.
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Plan to use recipes and ingredients that work with your equipment.
For instance, don’t plan for an entrée, potato side dish and dessert that all need to be in
the oven at the same time if you don’t have enough oven space.
Or, for example, don’t plan for too many ingredients that will need to come in frozen if
you are limited on freezer space.
Inventory and replenish small equipment as needed.
Make sure staff have what they need to do their job effectively, i.e. sharp knives, un-
pitted sheet pans, enough scoops of varying sizes and pans without carbon build-up
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5. STAFFING LEVEL & ABILITY
•Pick recipes and ingredients that work with your staffing levels and abilities.
• If your evening cooks are all high school students, you may need to avoid
entrées where a meat slicer is needed,
•for example. Or, for instance, if you are tightly staffed on weekends, you may
want to plan the menu to include more convenience items instead of scratch.
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6. REGULATORY COMPLIANCE
•Know the local, state and federal menu regulations for your type of
establishment.
•Use a menu program that allows you to generate the reporting
information needed for regulatory compliance.
•Train your staff to prepare and follow the menus within compliance.
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7. PLATE PRESENTATION
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Identifying all patients’ dietary requirements before writing your
menu
• Creating a specific menu for hospitals or nursing homes may require complex planning:
• In addition to the classic menus, the health facilities or nursing homes deal with the diversification
of menus that involve the analysis of the many types of diets needed in relation to the pathologies
of patients.
• Some operations and particular therapies will require removal, addition or separation of specific
ingredients;
• alternative preparations may also be taken into account.
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Specific patient groups require additional considerations
during menu planning. Commonly, these groups are:
•Vegetarian and Vegan
•Ethnic diets
•Diabetes
•Renal Diet
•Hight fibre and Low Fibre
•High Protein and energy
•Oral Nutritional Supplements
•Gluten-free and Wheat-Free
•Lactose-free and Low lactose
•Reduced Salt, Potassium, Phosphate ...
It is therefore useful that a meal plan is structured considering the above factors.
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Food Allergies
Patients with food allergies rely on the provision of consistently accurate
information about ingredients used to prepare meals:
The automatic detection of allergens and translations simplifies the
declaration of allergens so that the patient can make informed decisions
on what to eat.
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