New video series tackles key challenges care homes are facing
With a recent study from Creed Foodservice revealing that 80% of those aged 60 years+ would pay a premium for better quality food and hospitality in a care home if they could afford to, the food wholesale and catering provider has launched a new video series that tackles the key catering challenges the care sector faces.
The first of these videos unveils Creed’s new Care Menu Solution that was devised in response to the national shortage of care and catering staff within the sector and rising food prices. Spearheaded by Creed Foodservice’s Care Sector Specialist, Andy Williams, and Development Chef, James de Jong, the new Menu Solution spans three weeks, and includes full step-by-step recipes as well as live data including nutrition, allergens and costs for every meal in the plan, making it incredibly easy to use.
Andy Williams says: “The role the hospitality offering plays in care homes is huge; a staggering 95% of Baby Boomers (aged 60+) say that the food and drink provision is important when choosing a care home. Furthermore, eight out of ten would pay more for a premium offering if their budget allowed. It’s not just a ‘nice to have’ – it’s a fundamental part of the decision-making process and will make a difference to occupancy rates, revenue and profit.
“We understand how incredibly challenging it is for care homes. The day-to-day demands of running a care home leaves little time to sit down and create new recipes and meal ideas, let alone a three-week menu. And it’s not just about making the food appealing; care homes cater for residents with special dietary requirements and nutritional needs, all of which need to be met.
“When we devised the Menu Solution we looked at bodies such as Public Health England and the British Dietetics Association to ensure the meals met nutritional standards and chose ingredients wisely to ensure costs are manageable. We chose a menu cycle length that means catering staff will produce the meals regularly enough so the quality and presentation will be perfected, seasonal produce can be weaved in, food ordering will become more streamlined and, in turn, food waste will also reduce. Consistency will also be achieved, with the same ingredients, quantities and methods being followed; especially important for care home groups which have multiple homes and different catering teams in each.
“The meals our chef developed include British classics such as roast chicken, shepherds pie and fish and chips, alongside global cuisines including Italian pizzas, Indian and Thai curries and Chinese-inspired noodle dishes.”
To view the first installment of Creed Foodservice’s care sector video series visit: Care (creedfoodservice.co.uk)