Twelve service lines. One production backbone.
The category on the contract changes what we cook, when we serve it and what we must document. It does not change how we produce, transport or control it. That common backbone is the reason a hospital diet service and a district nutrition programme can be run to the same standard by the same organisation.
- 12 service lines
- 3 engagement models
- One production backbone
Three ways a mandate is structured.
Most enquiries resolve into one of these. The choice determines who owns the asset, who carries the operating risk and how the contract is priced.
Managed food service
We operate your existing kitchen and dining facility under a service contract, staff, production, hygiene, supply chain and reporting. You retain the asset; we carry the operating standard.
- Client-owned facility
- Priced per meal or per head
- Fastest mobilisation
Central kitchen supply
We produce in our own facility and deliver finished meals to your service points under temperature control. No kitchen is required at your site, only a receiving and serving area.
- ANIBA-owned production
- No site kitchen capital
- Highest process control
Design, build & operate
We design and commission a purpose-built kitchen for your programme, then operate it for the contract term. Appropriate where volume is large, long-term and geographically fixed.
- Facility engineered to load
- Long-tenure contracts
- Handover option at term
What we are contracted to do.
Each line below is an operating capability we hold, staff and evidence, not an aspiration. Where a mandate falls outside these, we will say so.
The sequence every contract follows.
What gets written into the contract.
Indicative service levels. Final values are agreed at contract stage and reported against monthly.
| Parameter | Standard | Measured by |
|---|---|---|
| Meal cycle punctuality | Service commenced within ±10 minutes of scheduled time | Point-of-service log |
| Hot food service temperature | Not below 65 °C at point of service | Probe reading, logged per counter |
| Chilled food service temperature | Not above 5 °C at point of service | Probe reading, logged per counter |
| Menu conformance | 100% adherence to approved cyclic menu, variations pre-notified | Daily production record |
| Nutrition conformance | Within agreed tolerance of contracted calorie and protein targets | Periodic laboratory analysis |
| Hygiene audit score | Minimum threshold agreed per contract, audited unannounced | Third-party audit report |
| Complaint closure | Acknowledged same day, resolved within 48 hours | Complaint register |
| Reporting | Monthly service report with consumption, temperature and audit data | Client review meeting |
Describe the requirement. We will scope it.
Headcount, location, service pattern and any prescribed nutrition standard is enough for us to return a written capability brief with a proposed production route and mobilisation timeline.