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We are tailoring content specific to your business.

You serve a lot of people all with their own set of religious or health needs and general food preferences. Let’s look at how you can help meet them.


RELIGIOUS

A factory workforce is usually made up of people from many different religions. This means you may have to offer Halaal and Kosher food as well as pork-free dishes.

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NUTRITION

A large portion of your customers will spend their days doing manual work. They need high-energy filling foods that will keep them going for their whole shift.


ALLERGIES

Many people have allergies to wheat, gluten, dairy and nuts. You’ll need to offer meals that take this into consideration. Make sure your team knows EXACTLY what potential allergens each dish contains so they can inform your customers.


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You want your canteen to run at a profit, but you need to balance this with the need to create high-energy, delicious meals that keep your customers satisfied over a long shift.

HERE ARE A FEW WAYS TO KEEP COSTS LOW AND YOUR CUSTOMERS HAPPY.


MORE STARCH

Starches are low-cost sources of long-lasting energy to fuel the body, and they’re a staple ingredient in many of your customers’ favourite dishes. Familiar starch-based dishes will sell well and allow you to serve a larger, more filling portion size at a lower cost. Win-win!


RECIPE NAVIGATION AND PREP

Paying close attention to recipe structure and yields will allow you to plan and cost your portions accurately. Prepping for your menu (mise en place) will help you minimise wastage in the kitchen, you’ll have exactly the quantities you need for every meal.

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SEASONAL INGREDIENTS

Seasonal ingredients are easily available and abundant, so they’re much more cost effective.

Running a canteen means you serve the same people every day. You’ve got to keep your dishes exciting for them, while still meeting their health and religious needs.

A WINNING MENU IS KEY TO YOUR SUCCESS!

Here are 3 points to consider when planning your canteen menu:

  • BUDGET
    You’re trying to keep costs down in your kitchen, but you also need to remember that your customers have a budget too. So, keep your menu in line with what they can afford. Your customer is usually cash-strapped at the beginning of the year and at month-end, adjust your menu for those times when they have less to spend.
  • CUSTOMER NEEDS
    Your customer needs hearty nutrition to get them through their working day. They also may have specific health or religious dietary needs you need to plan for. They also want to eat what they know, so make sure your menu features some familiar favourites too.
  • DAILY VARIETY
    Nobody likes eating the same thing, on the same day, week in week out. So, keep things exciting for your customers with a menu change every 2 weeks. Offer specific breakfast, lunch and dinner meals too.