Canteen Audits

Looking for healthier meal options for your canteen?

The following process is followed for assessing onsite canteens or dining hall restaurants:

Phase A: Onsite meeting with role players and assessment.
Phase B: Analysis of current meal offerings and consumer survey. More detail below …
Phase C: Development of suitable meal plans, recipes, suggestions.
Phase D: Report back and follow up meetings with service providers.
Phase E: Training and consulting service providers.
Phase F: Education and awareness campaign eg: Lunch ‘n Learn sessions.
Phase H: Quality control.

Phase B (more detail): A comprehensive on site assessment by an independent hospitality consultant may be conducted. Detailed report and further training recommendations is then provided.

* Menu content and menu engineering

* Preparation and presentation standards including portioning

* Customer service

* Front house service and presentation

* Food handling standards

* Food service standards

* Cleanliness and hygiene standards

* Kitchen layout and flow

* Service areas and flow

* Costs and profitability

* Informal staff survey

Rate: Based on per project fee at R500/hour. Minimum of 10-15 hours per project.