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Code Positive

More than ever, institutional catering managers and nutrition directors are always on the look-out for ways to enhance the dining experience. Improving the quality of food, logistical efficiencies, food options and even temperature control – while still making the processes easier for staff to manage – there are clearly many facets to constantly monitor and manage. This is especially truw in the healthcare field where keeping pace with patient demands and shrinking budges pose a particular challenge.