Cover story
A fresh approach to care catering
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SoupedUp general manager Tracy Sutherland explores how the software and training provider is breaking the mould, empowering chefs and lifting industry standards
When Belinda Adams founded SoupedUp over a decade ago, she had one goal in mind: to connect catering and care, everywhere. Working in the hospitality and care
sectors, she knew all too well the complexities and pressures on care providers to deliver nutritious, wholesome food on strict budgets while meeting residents’ dietary and clinical requirements, enabling preferences, and freedom of choice over meal selection. Respecting those ideals meant
organisations were at odds with competing financial and labour force constraints, something Adams knew had to change. That is how SoupedUp was born. With residents’ wellbeing at the
forefront, SoupedUp is unique in its field. SoupedUp’s innovative software solution breaks existing performance trade-offs in a way that is feasible, helping social care businesses grow and be sustainable in the future. Here is why.
Combatting the complexity with smart, simple technology Food is at the heart of every care home. The production, delivery and service of food punctuates a resident’s day, every day, all day. With five food textures, five fluid
thicknesses, ten cultural preferences and 100 allergies, dislikes and intolerances, six times a day, 365 days a year – 5.4 million meal combinations annually make care catering rather complex. “Enabling care home residents to have
choice over what they eat is paramount, but it’s also vital that every mouthful is suited to their dietary, cultural and clinical needs,” says Adams. Traditional paper-based catering
systems make it difficult to manage these food requirements and keep on top of changes with government regulations and growing resident numbers, in addition to pressures to curve spending across the care industry. “Software like SoupedUp allows care
professionals to easily make changes and keep records in the one program, simplifying the steps required to meet the multiple demands.”
Empowering kitchen staff to raise industry standards The pressure on chefs to deliver a variety of meals that look and taste great, within budget, has never been greater. While the majority of residents still
prefer traditional cuisine, it is up to the chef to create diverse menus that cater to IDDSI (International Dysphagia Diet Standardisation Initiative) and other clinical guidelines, allergies and intolerances.
DIGITAL ENVIRONMENT
homecare A fresh approach
to care catering The post-Covid future of care homes Care after Covid-19 – an honest assessment
www.thecarehomeenvironment.com l August 2020
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www.thecarehomeenvironment.com• August 2020
THE
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