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SoupedUp Tag

06 Aug Posted at 13:05h in News

Tracy Sutherland, our UK General Manager, spoke with the editor at the Care Home Environment about how SoupedUp is breaking the mould, empowering chefs, and lifting industry standards. When Belinda Adams founded SoupedUp over a decade ago, she had one goal in mind – to connect catering and care, everywhere. Working in the hospitality and care sectors, she knew all too well the complexities and pressures on care providers to deliver nutritious, wholesome food on strict budgets. This, at the…

21 Jul Posted at 13:20h in News

Ah, paperwork! Something that must be done; however, no one likes doing it. Filling out form after form, day after day, can be extremely laborious and costly both in time and money, and now in the age of COVID-19, it can also be deadly. An average 50 bed residential care home spends up to 2 hours per day per resident completing manual paperwork. General administration, medication management, clinical care, training, managing purchasing, meal planning, catering, dietary requirements and evidencing everything…

21 Jul Posted at 12:43h in News, SoupedUp Recipes posted

Stay healthy and strong with our protein-rich, longevity-promoting, vegetable and lentil curry. By combining lentils with the vitamin C from the whole tomatoes in this recipe, those eating this curry will absorb double the amount of iron than in a standard dish. Straight from the SoupedUp kitchen, this mouth watering winter warming recipe will make up to 30 servings. Made it?  Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook! Method Heat…

21 Jul Posted at 12:16h in News, SoupedUp Recipes posted

You’d be forgiven for thinking it feels like an extra long winter this year. With Covid-19, cold weather (for those down south) and other nasty cold and flu bugs, it’s important to eat foods that not only taste good, but also provide the best nutrients to keep you healthy. Our Pearl Barley, Ginger and Cauliflower Soup is straight from the SoupedUp kitchen and offers a range of health benefits to strengthen your immune system this winter. Made it? Snap a photo…

18 Dec Posted at 15:54h in News, SoupedUp Recipes posted

  Veganism is on the rise An Oxford University study has found that if the all world went vegan, it could save 8 million human lives by 2050, reduce greenhouse gas emissions by two thirds and lead to healthcare-related savings and avoid climate damages of $1.5 trillion. Interest in veganism has increased seven fold between 2014 and 2019, according to Google trends. It now gets almost four times more interest than vegetarian and gluten free searches. With more and more…

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SoupedUp Catering

SoupedUp Catering Software supports the catering management of your care facility (care home) to deliver clinically appropriate, nutritious, safe, cost effective, resident focused restaurant-quality food to every resident simultaneously. It mitigates risk while meeting legislative and regulatory compliance.

Utilising the latest web development to ensure your set up costs are minimal, SoupedUp Catering provides the complete dietary and menu management of your residents. SoupedUp Catering allows management to control staff member access to different facilities (care homes), ideal for area or regional managers. The reports minimise administration time, improve efficiency, are iPad/tablet adaptable and ensure kitchens are accreditation and audit ready.

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SoupedUp Catering Software supports the catering management of your care facility (care home) to deliver clinically appropriate, nutritious, safe, cost effective, resident focused restaurant-quality food to every resident simultaneously. It mitigates risk while meeting legislative and regulatory compliance.

Utilising the latest web development to ensure your set up costs are minimal, SoupedUp Catering provides the complete dietary and menu management of your residents. SoupedUp Catering allows management to control staff member access to different facilities (care homes), ideal for area or regional managers. The reports minimise administration time, improve efficiency, are iPad/tablet adaptable and ensure kitchens are accreditation and audit ready.

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FACILITY DETAILS

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