1. Describe the job you want help with
Start with your setting, meals per service, service days and the dish or task you want to review. State whether you need one prepared item or a complete meal service. Include your expected review date and the people involved in approval.
- Food category and intended menu use
- Typical and busiest meal counts
- Current preparation steps and the main difficulty
2. Request product-specific evidence
Ask for the specification of the actual recipe and pack under discussion. Do not carry claims from a similar product across to another recipe. Mark development targets separately from confirmed specifications.
- Full ingredients and allergen information
- Nutrient data and evidence for any claimed properties
- Relevant texture testing and review by your responsible team
- Any certification required by your organisation, with its product scope
3. Compare supply and kitchen requirements
Write down the quoted conditions so your team can compare like with like. If pricing or availability is not confirmed, keep it as an outstanding item rather than estimating a commitment.
- Pack size, usable quantity and proposed serving size
- Storage, shelf life and instructions after opening
- Preparation instructions and equipment required
- Price, minimum order, delivery charges, lead time and availability
- Who handles shortages, substitutions and product questions
4. Set a small, measurable trial
Choose one meal or dish and agree the questions the trial must answer. Record the existing process first. Any time or waste savings must be measured in your own kitchen rather than assumed from a supplier description.
- Preparation and cleanup time
- Number of portions actually served
- Leftovers and reasons for them
- Staff feedback on handling and service
- Decision owner, outstanding checks and next review date
