Plan one easier
meal service.

Where does preparation pile up?

List the jobs before your busiest meal: preparing a protein, cooking porridge, making sauce, portioning and washing up. Pick one recurring task to review.

• Which task takes the most hands-on work?
• What must still be done in your kitchen?
• What would you measure in a trial: preparation time, portions served or leftovers?

Record your current process first. Any savings need to be measured in your own service.

Start with diners and portions.

Write down meals per service, days per week, portion sizes and any separate menu requirements. Keep this at kitchen level; do not include personal or health information about diners.

• Typical and busiest meal counts
• Serving sizes and meal times
• Who confirms dietary and texture requirements

Servings are not pack counts. Pack size and usable portions must be confirmed by product.

Change one component at a time.

As an illustrative menu exercise, pair a braised protein with rice and a soy-based sauce on one day, then porridge and a ginger sauce on another. Add your kitchen’s own vegetables or sides.

Review each complete meal with your team. Ingredients, allergens, nutrition and texture suitability need product-specific confirmation.

Check the kitchen you have.

• Receiving: who checks deliveries and product instructions?
• Storage: what space and stock rotation are available?
• Preparation: which heating equipment and staff are needed?
• Service: who portions, checks and serves?
• After service: how are actual usage and waste recorded?

Use confirmed product instructions and your approved food-safety procedures for storage, heating and handling.

Build a supplier question list.

• Confirmed ingredients, allergens and nutrient data
• Relevant texture testing and suitability review
• Pack sizes, storage, shelf life and preparation instructions
• Pricing, minimum quantities, lead time and availability
• Trial purpose, decision makers and success measures

A trial can only be planned once the relevant product and supply details are available.

Plan around the person’s routine.

For feeding and drinking aids, note the task, handling needs, cleaning process and intended setting. Ask the supplier about product dimensions, materials and instructions.

For swallowing difficulties or specialist positioning needs, ask the relevant qualified clinician to guide suitability. This checklist does not select or prescribe an aid.