Clinical, low-sodium, diabetic and soft-food menus.
210–330 TRY per meal
Hospital canteens must produce different menus for patients, staff and visitors. Working with the clinic's dietitian we prepare the menu from a patient-based diet chart: normal, low-sodium, diabetic, renal diet, soft/puréed and liquid foods. Every tray goes out with the patient card and allergen information.
Process
- A daily diet list integrated with the admission system (HIS data transfer)
- Tray service at the bedside and temperature checks
- A separate menu and cafeteria for staff and visitors
- Coordination of special enteral nutrition for intensive care and post-surgery (following physician orders)
Safety and compliance
The whole process runs under HACCP and ISO 22000; a monthly report is given to the hospital infection control committee. Diet information in menus is for information only; therapeutic nutrition decisions are under the control of the physician and clinical dietitian.
Scope of service
- Patient-based diet list
- HIS data transfer
- Infection committee report
- Separate staff menu
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Frequently asked questions
What is the minimum number of people you serve?
The minimum is 100 people for canteen operation, 40 for cocktails, 20 boxes for lunch box and 100 for an open buffet. For smaller groups please contact us.
How are prices updated?
By the formula written in the contract, quarterly: the weighted average of the PPI food, minimum wage and fuel indices is used. The formula is stated clearly in every quote.
Where is the food prepared?
In our 6,400 m² central kitchen in Gebze; carried to the customer's canteen by hot chain (≥ 65 °C). Where the customer has a kitchen, on-site cooking is also possible.
How do you manage allergy and diet requests?
Every menu card states the 14 allergen groups; employees who request it receive a personal card. A separate preparation line is used for cases such as coeliac disease, lactose intolerance and peanut allergy.
How far ahead should an event be booked?
We suggest contacting us 7 days ahead for cocktails and small receptions, and 3–4 weeks ahead for events above 500. In the year-end season (November–December) dates may fill 8 weeks ahead.