Compare ingredients and service requirements, then adapt quantities in the meal planner. Start with a format that fits your kitchen and schedule.
Chickpeas, avocado, sweet potato and a riot of color. Explore the components of an athlete meal, then make a plan that fits your table.
Build your next meal Feeding a team? Open the bowl planner
Carved beef with potatoes and vegetables, plus a separate white-bean option. Confirm the cut, preparation method, yield and service arrangements with the kitchen.
Appropriate preparation equipment for the chosen cut and batch size; approved holding and transport; a foodservice lead for production and service.
A shared rice-and-vegetable base, with chicken or a separate bean option. Keep components and serving utensils separate.
Preparation kitchen; approved hot/cold holding and transport as applicable; serving utensils for each component.
Pasta with tomato sauce, a separate chicken or chickpea option, and vegetables. Review pasta and sauce ingredient labels.
Preparation kitchen; equipment for the actual batch size; approved holding and transport; separate serving utensils.
A yogurt-and-oat assembly with fruit. Check the selected products and storage arrangements; the alternate yogurt is not nutritionally equivalent by default.
Approved refrigerated storage, transport and service for perishables; bowls and spoons; checked product labels.