Catering Support
Food and nutrition
Standard 6:
We've got you covered!
On-Site Consultancy –
Get Standard 6 Ready!
SoupedUp's Chef Lee and his team come on-site to review kitchen processes and provide a hands-on practical assessment of your hospitality operations.
Anything from food storage & preparation, processes & service, food safety, the dining room experience, meal presentation, technology – you tell us your pain points, and we can help with a solution!
Menu Refresh
Menu not cutting the mustard? Time for a refresh? We can review your menu template and improve your menu design to provide more variety and choice for residents, including individual diet & texture modification options, and cultural considerations, in line with Standard 6 recommendations.
Our team can optimise your existing menu or start from scratch to create a balanced, varied, and resident-focused menu to boost satisfaction.
Dining Experience
A hands-on review of the dining room experience including atmosphere, menu options, meal delivery and more; with practical recommendations to help create a supportive and fulfilling environment for residents and staff alike.
Auditing
A comprehensive evaluation of your hospitality operations, ensuring efficiency, compliance, and quality across all aspects of your site.
By reviewing kitchen processes, food preparation, safety, and storage practices, our team can help identify areas for improvement to minimise risks and ensure compliance with industry standards.
Training
Boost service quality and team performance with on-site or remote training for catering operations.
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With topics including kitchen processes, food preparation, food safety, food storage, dining room experience and software implementation, your team will be empowered with the latest knowledge and skills to meet Standard 6.
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Software
Effectively and transparently manage all aspects of food, nutrition, menus, resident requirements, surveys, budgets, events, training, plus more, with SoupedUp software.
SoupedUp will streamline your entire operational process from procurement to plate and beyond, while improving communication between your care and catering teams. ​
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