nutritional analysis
This might be needed for any number of reasons, from general health and healthcare concerns, to needing approval by a Registered Dietitian for regulatory approval. I’ve got deep and broad experience in working with dietitians, cooks, and patient and client populations to make real food fit real medical and therapeutic needs.
scaling recipes for LArge batch production
Weird things happen when you go from a few servings to hundreds, when the tools and equipment, times and temperatures need to be adjusted to keep your initial product’s quality. As an interim step between your kitchen and a potential co-packer, let’s find out how to keep your great product’s best qualities.
Food Allergies
This is a crucial area for recipe standardization, good policies and procedures, and thorough training so you can keep your staff confident and your guests safe.