Planning

Once data is acquired and analysed, and always in collaboration with the heads of the institution, a proposal for a monthly menu is defined, including diversified dishes from the wide variety and potential of the RistoSano® system, which combines the needs identified by the analysis and the common nutritional plan.

The menu is accompanied by the prediction and planning of both the nutritional intakes and the overall economic costs, so as to constitute a comprehensive and structured proposal and a work tool for the further stages of testing, implementation and monitoring.

The project of the proposed menu is realised in conjunction with the design of the format of the dispensers (dish doses and Gastronom, repartition of the range of products over each equipment, layout of products, etc..). Based on the actual organisation of the kitchen and the common purposes, this represents the focus of the project as far as service implementation is concerned.