At SAIA we know that catering services want to provide more and better services every day, that is why we offer collegiate dietitians and nutritionists that perform menu evaluation and design varied menus, balanced and adapted to the nutritional needs of each group.
Evaluation and validation of existing preparations to ensure nutritional balance and diner satisfaction
Design and creation of menus that are healthy, balanced, and tailored to the needs of each group
Consultancy on food processing and cooking to preserve their nutritional properties
Development of personalized nutritional plans to promote healthy eating habits
In general, the decision to offer a nutritional assessment service in collective catering depends on each company or institution. However, there are cases where it is regulated by law, and in this regard, SAIA supports companies in regulatory compliance. Some examples include:
Current demands of legislation and consumers, who seek increasingly healthier and higher quality products, lead companies in all types of collective catering (school or company canteens, student or elderly residences, catering companies, restaurant chains, etc.) to seek added value services to make their business more competitive, such as nutritional assessment of the products they offer: this way, they differentiate themselves in the market and positively contribute to their brand image, which will be associated with transparency and healthy eating.
Company canteens. Improve productivity and employee well-being through balanced nutrition.
School canteens. Promote physical and intellectual development of children with nutritionally adequate menus.
Airlines. Enhance passengers' travel experience by offering them healthy options tailored to their needs during the flight.
Hospitals and clinics. Providing personalized and suitable nutrition promotes recovery and overall health of patients.
Hotels and other accommodations. Offering varied and nutritionally conscious menus provides a better experience for guests.
Event caterings. Host companies enhance their image and stand out by offering personalized menus that cater to attendees' preferences and dietary needs.
Public services. Public canteens should lead in promoting public health and combating obesity with healthy menus.
Nutritional assessment in menus is particularly necessary for companies that want to cater to the personalized needs of different groups, such as children, the elderly, those seeking light options, diabetics, vegetarians, vegans, kosher, halal, gluten-free, individuals with allergies, those requiring soft diets, among others, so that everyone can have a healthy, balanced diet in accordance with current regulations.
