A balanced diet is the key to good health. It is essential that food services be based on balanced eating patterns for all ages and that they respond to different needs. We advise you on Mediterranean-based nutrition and dietetics, taking into account the seasonality and proximity of the product.
a. Study of the offer, the physical space, the staff, the working methods ... to identify the pros and cons cons of the current service model. b. Development of a specific strategy to achieve certain goals.
a. Design of an annual menu guideline adapted to the needs of the group. Implementation of weekly menu wheels.
b. Design of derivations and nutritional assessments that adapt to the different needs of the user.
a. Preparation of a manual with the recipe of all the dishes that will configure the previously established menu and that will facilitate its implementation in the day to day of the organization.
b. Preparation of a nutrition manual that considers the nutritional framework previously established according to the needs of the group