What Criteria Must an Industrial Catering Menu Meet?

To run an industrial kitchen properly and efficiently, every step of the production process must be done meticulously. Among these, planning the kitchen menu is an extremely important step that must be carried out regularly. So what criteria are needed to plan an industrial catering menu?

With nearly 10 years of experience in the industrial catering field, STAVI is one of the leading pioneers with professional service and diverse menus. STAVI has a team of highly experienced chefs with an open-minded attitude, ready to listen to and take on customers' feedback in order to improve and adjust menus to suit customers' tastes. Accordingly, every month the kitchen control board meets and sets a fixed menu for the following months – with 41 days of no repeated dishes.

In this article, STAVI would like to reveal some of the criteria needed to plan an industrial catering menu so that customers can understand them.

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STAVI's diverse, delicious industrial catering menu

The importance of the industrial catering menu

An industrial catering menu covers end-of-shift or mid-shift meals for workers and office staff at companies, or for pupils and students at schools. Every meal provides all the necessary nutrients through rice, a main dish, a side dish, soup and dessert. However, the portion size of each meal depends on the price agreed in the contract between the two parties.

Industrial catering brings many conveniences to factories, giving staff and workers quality meals and peace of mind at work. Today, the trend of choosing an industrial catering provider instead of the company setting up its own kitchen is growing. Professional catering providers usually have well-organized management processes, with menus prepared in advance according to the company's wishes.

Planning an industrial catering menu has the following significance:

• The menu changes daily and weekly without repeating dishes, so diners do not get bored
• Head chefs at each kitchen have a specific plan for each day and the time needed to prepare the dishes
• The company can track the menu and the portion size of each meal in order to make adjustments in the following months
• The nutrition needed for staff can be managed and dishes changed accordingly

Criteria for building an industrial catering menu

Every time an industrial catering menu is planned, the following criteria must be met:

Ensuring food safety

Recently, food safety has always been a top priority due to a series of food poisoning incidents in factories, affecting the health and morale of customers. Therefore, the top criterion for planning an industrial catering menu is to always choose fresh, hygienic food and to minimize the use of frozen or long-stored food.

Priority is given to shrimp, fish, chicken, duck, pork, beef, eggs, etc., delivered fresh to the kitchen before each meal shift. The kitchen manager receives the food and strictly checks its quality before it goes into preparation. Goods that do not meet specifications are rejected and replaced with new goods that meet the kitchen's requirements. This is the most important criterion in planning the menu for each meal.

STAVI industrial catering menus are always fresh and tasty

Ensuring nutrition

Workers, pupils and students and office staff are all highly active people who expend a great deal of physical and mental energy. Therefore, they need complete nutrition so that the body performs at its best for a productive working day.

A diet that provides the nutrition each person needs includes 4 nutrient groups: fat, protein, carbohydrates, and vitamins and minerals. These essential groups are supplied through rice, a main dish, a side dish, vegetable soup and fruit for dessert. Industrial meals rotate dishes made from meat, fish, eggs, dairy and green vegetables.

Note that the diet for workers should follow the food pyramid developed by the WHO, which means reducing the amount of salt in food, as salt is a leading cause of kidney-related diseases and worsens the symptoms of high blood pressure, headaches, dry skin, water retention and so on. Monosodium glutamate should also be limited for the best health. Meals also limit fried dishes, alternate stir-fried and roasted dishes, and increase boiled and steamed dishes for the good of workers' health, thereby improving productivity and helping companies retain their workforce.

See more articles:

• STAVI's delicious, nutritious 25K industrial catering menu
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A diverse menu with adequate portions

For workers to be impressed by and enjoy every meal at the company, the daily meal menu must also be diverse and flexibly changed. This keeps diners from getting bored and stimulates the appetite at every meal. When they eat their fill, workers have the energy to work and maintain a comfortable frame of mind throughout the long day at the company, which boosts productivity.

In addition, the portion size must be reviewed to see whether it is enough to satisfy workers and whether it guarantees nutrition. If the meal is not appropriate, a meeting should be held to adjust the menu and portions accordingly.

STAVI's industrial catering menu is diverse with adequate portions

Suited to taste

Another important criterion is that the dishes must always taste good and be suited to diners' palates. No matter how good the ingredients are, without proper cooking skills they will not produce a quality dish. That is why industrial kitchens must select chefs carefully, with many years of experience running a kitchen.

At STAVI industrial catering, all chefs have many years of experience and thorough training, and are highly rated by customers. If there is feedback from customers, the kitchens immediately compile and take on the comments to make adjustments in the very next cooking session.

Competitive prices

The criteria for planning an industrial catering menu must give priority to dishes that are both delicious and reasonably priced. Today, large-scale catering companies can provide low-cost industrial meals while maintaining quality thanks to their large, well-organized service capacity, proximity to customer locations and the application of information technology in their quality management systems....

STAVI industrial catering services

STAVI industrial catering is one of the leading reputable, professional industrial catering companies in Hanoi. With nearly 10 years of experience and a current partner of major enterprises such as Canon, Toyota, Hoa Phat, Esoft, Nissei, Cocacola, Taisei, Arion, Fujikura and more, we are committed to quality meals, diverse dishes, professional service, flavors suited to every taste and absolute food safety and hygiene at the lowest cost for businesses and workers in every province and city.

STAVI is currently a partner of domestic and foreign enterprises from Japan, South Korea, the United States, Taiwan and elsewhere, and is highly rated and fully trusted by its partners. Every day, STAVI provides tens of thousands of delicious, quality meals to customers.

STAVI's reputable, professional industrial catering services

STAVI is always ready to serve customers, from industrial catering for factories and plants to office catering and school kitchens. We are confident of satisfying even the most demanding customers with our commitment to:

• Ensuring food safety and hygiene
• Portions with complete essential nutrition
• Flexible menus, changed daily/every shift
• Professional service, meals delivered on time
• Competitive pricing policy

Our company offers several catering arrangements, such as delivery to your site or cooking in your kitchen, bringing fast, quality, on-time service on site at organizations, factories, offices, plants, schools and more. STAVI offers 20k industrial catering menus, 25k industrial catering menus, 30k industrial catering menus and more, depending on the partner's needs.

Contact us via hotline 0917325858 or visit our website https://stavi.com.vn/ for advice on industrial catering and to make the best use of our services. We guarantee to plan the most suitable and best industrial catering menu for your business.