The reduction of costs

It is important to emphasize how an informed and careful use of the RistoSano® system can produce significant cost savings for your company.

The analysis of the costs of preparation, cooking, homogenization and distribution of food for special diets requires careful consideration, as these processes involve a wide range of costs and they vary according to the organisation and the context.

The reduction of working hours, which can be possibly used for other functions and objectives aiming at improving the service and creating a new value, can be certainly highlighted as a qualifying element to be taken into consideration, especially in the design phase of the service.

Food waste and the amortization of equipment represent additional costs which RistoSano service can eliminate or drastically reduce.

In general terms, we can say that the introduction of this service allows significant and evident savings, in comparison with both traditional food preparation and the use of pre-packaged single portion products.

The monitoring of costs, with the consequent evaluation of the saving enabled by the use of RistoSano®, represents one further element characterising the service. It will be therefore communicated in a timely and accurate manner.

Our company has also created fixed cost meal formats in order to make savings more evident and certain. These formats can be applied in case the number of special diets, the weight of products, the menus and the food planning are predefined.