Allergy-related menu Cultural and/or religious requirements Lifestyle preferences. Relevant timeframes Research should indicate: Opening times/trading hours of commercial premises for all service points/outlets – Scheduled service for meals in operations such as hospitals, prisons and – schools Lead times from ordering of raw ingredients/food from suppliers to delivery of food – into the premises/kitchen stores Delivery/transportation times from central kitchen to satellite kitchens/other service – points. Available space Research may be related to: Whether the new/revised system is required to fit within an existing space or if there – is scope to expand production and service areas into additional space Details of current layout of existing systems, equipment and facilities including – utilities Amount of: Additional space available for expansion Space which is required to be saved as a result of the change/up-date to the catering system. Customer requirements Research should address: Defining and identifying or consumers ‘customers’ Describing their identified needs, wants and preferences Obtaining feedback/input from existing and potential/target.
Allergy-related menu Cultural and/or religious requirements Lifestyle preferences. Relevant timeframes Research should indicate: Opening times/trading hours of commercial premises – for all service points/outlets Scheduled service for meals – in operations such as hospitals, prisons and schools Lead times – from ordering of raw ingredients/food from suppliers to delivery of food into the premises/kitchen stores Delivery/transportation times – from central kitchen to satellite kitchens/other service points. Available space Research may be related to: Whether the new/revised system is required to fit within an existing space – or if there is scope to expand production and service areas into additional space Details of current layout – of existing systems, equipment and facilities including utilities Amount of: Additional space available for expansion Space which is required to be saved as a result of the change/up-date to the catering system. Customer requirements Research should address: Defining and identifying ‘customers’ or consumers Describing their identified needs, wants and preferences Obtaining feedback/input from existing and potential/target.