COMPLETE FEATURE LIST

Menu Planning

Up to 14 macronutrient and micronutrients analysed, as well as overall energy
All menu analysis is in relation to standards for your specific population group
The causes of any nutritional imbalances in the menu are highlighted
Colour-coded nutritional analysis shows the percentage by which nutrients exceed or fall short of the standards
Exclusive NMP search and replace function helps to adjust nutritional imbalances in a menu by suggesting appropriate substitutes from the same food category
Portion sizes can be pre-set and adjusted
Users can input number of customers each day for each dish
Users can input the percentage of servings of each dish usually chosen in the menu
Number of days per week can be changed from week to week to allow for holidays
Platter function; allows users to add foods in combination to form a new dish (fruit salads, sandwiches)
Regular recipes used can be selected as favourites
Recipe index can be screened to only show favourite dishes when required
Can automatically save all recipes used in past menus as favourites

Recipe Analysis

Recipe analysis includes special dietary requirements
Uses the latest McCance and Widdowson Composition of Foods database
The American database (USDA) and Australian and New Zealand database (NUTTAB) are also available for use
Missing data is flagged up and distinguished from ‘zero’ values
Recipe data is stored in the database
New recipes can be analysed and added to the food directory
Recipe data includes both the raw ingredient weight and finished dish weight
Can estimate nutrient losses through cooking

Basic functions

Cycles of menus up to 8 weeks can be saved and analysed for cost, nutrient content and frequency of dishes
A spreadsheet is provided to import suppliers’ and manufacturers’ data to the ingredient database

Reporting functions

Reports produced to evidence the nutritional analysis of menus in comparison to guidelines

Reports can be produced by dish, day or week

Costing functions

A detailed analysis of cost and nutritional breakdown of each item in the menu can be easily produced in an Excel™ spreadsheet
Cost of a basket of ingredients can be recorded, allowing users to demonstrate trends in the ingredient cost base of their menu over time
Cost of dish changes can be seen beforehand
Costs of each recipe automatically reported and can be shown on menu
Full cost analysis of daily and weekly menus automatically reported
Automatic shopping lists produced for each menu showing ingredients, volume and costs per week

Presentation functions

Technical functions