We provide 2 set of services to enable our clients to obtain the nutrition profile of every dish they sale. The choice of which service to choose remains at the discretion of each client and the advice of the nutritionist. For example, the nutritionist may recommend a lab test of your beef stock and use the results to build the nutrient profile of the dish that goes into. From experience, 5 to 17% of a menu may fall into the bracket of lab testing and the rest can be achieved through our accurate recipe analysis formula, but bear in mind every food business practice is different.
Recipes Analysis of every dish of your menus
Carried out by our team of nutritionists
5 working days turnaround results
£20 per analysis of each menu item (No charge for sub-recipes)
Lab Testing of your food sample
5 to 10 days turnaround timing for results
£135 per food sample testing
Carried out in one of our partners lab
Results reviewed by our team of nutritionists
We are almost unique because we are chefs and nutritionists and understand the basic of recipes, portion size and cooking techniques. We also understand the complexity of transforming a food recipe into a finished nutrient profile, considering for example the percentage weight lost during cooking processes, sub-recipe analysis; from the simplicity of a seared fillet of salmon to the complexity of a dish like a lamb hotpot.
Our Chefs have worked in different kitchen settings in the UK and the managers they worked with have always expressed the need of having nutrients profile alongside the recipes and menus, either displayed, or just as folder available in the front/back of the house.
Get in touch for our bespoke annual offers.
Have a look below at the demos we have prepared to help you understand the steps we take to achieve the nutritional information of each food sample through recipe analysis (recipes, ingredients, nutrient analysis, food quantities and food label information).
DISCLAIMER: The nutritional composition of the food may vary from the information published due to natural variations in the food, cooking methods etc.