01 - EVALUATING CATERING SERVICES
We analyse and evaluate the catering services of these centres, carrying out tastings and evaluating their nutritional and culinary quality.
02 - RECOMMENDATIONS FOR IMPROVING THE GASTRONOMIC PROPOSAL
We work side by side with the catering services of these centres to better adapt their gastronomic proposals to the expectations and needs of the guests and patients.
03 - ADAPTING THE GASTRONOMIC PROPOSAL TO STRICT DIETS
We make culinary improvements to the diets of the centres with organoleptic deficiencies: diets with modified texture, astringent, hypocaloric diets, diets for ostomies, metabolic disorders...
04 - MASHED FOOD
We create proposals for mashed food according to the basal diet used in welfare centres and hospitals.
05 - ADAPTING TO SEASONAL AND LOCAL PRODUCE
We adapt the gastronomic proposal to local and seasonal produce and preparations.
06 - R+D IN CUISINE
Implementation and development of R+D projects to obtain an improvement, in cuisine, of food products directed towards specific diets and nutritional needs.
07 - COURSES AND WORKSHOPS
We design and present courses and workshops on food, eating habits and applications in cuisine, adapting them to the needs and demands of the interested parties.