Food Production at scale

When it comes to catering for schools, the benefits of integrating food from a high standard commercial kitchen are significant. From higher health and safety standards to cost efficiency and enhanced flavour profiles, utilising a central kitchen can revolutionise the way food services are delivered. 

Let’s explore the advantages of food production in a manufacturing kitchen, focusing on New Zealand resources and references, and how companies like Libelle Group can leverage this approach to enhance residential catering menus.

Higher Health and Safety Standards

Operating in a central manufacturing kitchen allows for  seamless adherence to stringent health and safety standards set by New Zealand regulatory bodies like the Ministry for Primary Industries (MPI). These standards ensure that food is prepared, stored, and handled in a safe and hygienic manner, reducing the risk of foodborne illnesses and ensuring the well-being of consumers.

Cost Efficiency and Nutrition

One of the key advantages of food production in a manufacturing kitchen is the ability to reduce food costs while maintaining high levels of nutrition and flavor. By leveraging economies of scale, companies like Libelle Group can source ingredients in bulk, reducing per-unit costs and making nutritious meals more affordable for schools. Additionally, centralized production allows for precise control over ingredients and cooking methods, ensuring that nutritional standards are met without compromising on taste.

​Capitalising on Reduced Supply Chain and Distribution Costs

Utilising logistics networks for distribution can further enhance cost efficiency in residential catering. By centralizing production in a manufacturing kitchen, companies can streamline supply chain operations, reduce transportation costs, and minimize food waste. This approach not only benefits the bottom line but also contributes to environmental sustainability by reducing carbon emissions associated with food transportation.

Libelle Group, with its central kitchen and expertise in producing food at scale, is at the forefront of revolutionising residential catering in New Zealand. By leveraging an efficient and effective production kitchen, Libelle Group can significantly reduce the cost of residential food services while maintaining high quality and nutritional value. Their products, such as the popular coconut curry, showcase the culinary excellence that can be easily integrated into any residential catering menu, adding a touch of flavour and sophistication to school dining experiences.

References: Ministry for Primary Industries (MPI) - Food Safety. (n.d.). Retrieved from www.mpi.govt.nz/food-safety/ 
European Food Safety Authority (EFSA) - Food Safety. (n.d.). Retrieved from efsa.europa.eu
Buzby, J. C., & Hyman, J. (2012). The Economics of Food Safety: Overview and Issues. USDA Economic Research Service. Retrieved from www.ers.usda.gov
Hingley, M., & McNair, P. (2019). Food Logistics: Integrating Supply Chain Management and Sustainability. Routledge. Retrieved from www.routledge.com