Online Ordering & Business Management System for the Fresh Food Home Delivery Diet Industry. Carna is named after a Roman Goddess who helped the body derive nourishment from food, and to convert it to physical health and strength.
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Leading the World in Home Delivery Diets
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Carna has now placed the Bodychef at the forefront of the world’s home delivery diet industry. It has the ability to offer clients a truly bespoke fresh food solution that ensures every diet plan delivered is perfectly calorie controlled and nutritionally balanced to suit the tastes, needs and objectives of each and every dieter.
The website requires customers to input some basic requirement details before recommending calorie levels, minimum and maximum weights to lose; along with estimated times to reach their target weight.
After setting up a free account the user is presented with options to consider any ethnicity, religious and/or medical dietary requirements they may have. Each preference set then removes all of the inappropriate foods and food groups from each of the 12 diet plans: meal courses are swapped out, and menus automatically customised and intelligently rebalanced, prior to recalculating the nutritional values and personalised calorie levels for each client. Viewing the diet plan menus then gives further options for customising each available meal course.
The development of Carna has evolved over ten years, starting from an excel spread sheet. It is clear to see that the system allows the Bodychef to offer far more choice than any like-for-like competitor in business today.
It soon came to light that no one had really developed a system that could effectively control and manage the ordering creation and distribution process involved in the delivery of nutritionally and calorie controlled diet plans (all of which are being dynamically remotely controlled by each client just hours before delivering by road to every corner of the UK).
Carna controls everything from online orders to the automatic sanitising of each client’s meal plan, processing orders, stock control and supply chain, manages client communication through to delivery, cleverly aggregating dishes and ingredients while optimising the distribution and timings of each meal created. Carna even prompts customers with pre-birthday discounts and weight targets. The administration capabilities of Carna offer a wealth of tools to the administrator; its ability to create technical diets extends beyond its current use.
A Bodychef admin user has an interface that allows the real time creation of client, via an interface that could walk a client through a series of push button screens, as required – for example: ethnicity, religious, dietary, weight loss and gain targets, body building, health diets or alkaline based. In fact, any diet plan can follow any GDA (Guideline Daily Average) for any type of diet plan.
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Menus
Carna’s system begins with your existing menus. This creates a starting point allowing you to view and evaluate the current level of nutrition you are providing.
At the click of a button, you can begin adding to your menu. These changes could be the simple addition of fruit / nut portions, completely new dishes or even adjustments to existing recipes in order to increase their nutritional value. All of these changes and additions are integrated in to your operation seamlessly by the NutriSolve system, automatically altering supplier orders, kitchen instructions and nutritional reports. This makes it possible to increase variety and satisfy requirements without heavily impacting logistics and overheads.
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Dietary Profiles
The process for setting up your NutriSolve system includes creating a dietary profile for each individual. The creation of this profile details any food exclusions specific to the individual. These profiles have a unique identifier that corresponds with the kitchen’s portioning and dish allocation instructions. This ensures that any dish substitutions or alterations will be made ahead of time, ensuring complete accuracy and compliance with pre-determined requirements.
Once medical and lifestyle choices have been set they will store, despite menus changing at a future date etc.
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Weight Loss Tracker Option
Available is a weight tracker which can be turned on or turned off. This allows you not only to keep track of individuals weight, but to also advise on eating outside of institution.
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Food Creation and Preparation
Carna ensures people get the correct foods. The correct guideline amounts (GDA), calorie levels and nutritional balance are not the only factors that NutriSolve fulfils. Everyone is different, and NutriSolve delivers the ability to cater to each individuals specific dietary preferences and restrictions with Carna®
Before production starts, comprehensive and easy to follow job sheets are generated ensuring that all prep and cooking tasks are coordinated efficiently. In addition to these tasks, menu specific record sheets that enable the kitchen to monitor and control the operation’s ‘Critical Control Points’ relating to the food safety standards for cooking and chilling are produced. Corrective action procedures are detailed making sure that the kitchen staff take the right course of action in the event that a critical limit is not met. Breaking down the food production / administration process into simple steps in this way allows tasks to be managed and delegated easily reducing labour costs and increasing efficiency.
Carna produces and sends prep sheets with predefined food items consolidated for preparation. For example 30kg of fresh carrots purchased – instruction peel carrots, grate 7 kilos, battened 10kg, slice 13kg 10mm thick. Allowances are also made for different levels of peelings loss across the vegetable range. It doesn’t matter if you’re cooking for one, or cooking for 1,000, our systems aggregate everything for ease.
Predicted times are also given per kilo based on the best historical job completion times.
Cook and cold prep recipe sheets are also produced for the various sections of your operation. Chef sheets are sorted and the system amalgamates the creation of common dishes (spaghetti bolognese for example with and without garlic and onions).
Creation times per average meal is logged with an estimated start time, allowing the meals to be completed at the same time if required hot.
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Distribution
Profiles have a unique identifier that corresponds with the kitchen’s portioning and dish allocation instructions. This ensures that any dish substitutions or alterations will be made ahead of time and served to the child/patient/inmate, ensuring complete accuracy and compliance with their pre-determined requirements. After food has been prepared and cooked, kitchen staff can see picture versions of what pupils are eating.
Dish name, name and identification number can be printed on labels. Alternatively, kitchen staff can search alphabetically for individuals to view pictures showing what each student/patient/inmate should be served.
For example, kitchen staff could search for ‘Jacob’ select ‘Jacob Jones’ and see clear pictures of what needs to be on his lunch tray. They will see that there needs to be a yoghurt, a banana etc. They will also be able to see that Jacob is a vegetarian, and also a muslim and if his parents have written anything in the notes section pertaining to his diet.
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Delivery
For large scale operations, kitchens can also see in picture format that, for example they will need 60 portions of Spaghetti Bolognese, 3 portions of Spaghetti Bolognese without onions, and 1 portion of Spaghetti Bolognese without garlic, 64 portions of garlic bread, 15 portions of fish, 15 portions of new potatoes and 15 portions of salad, making it visually easier when dishing up.
In hospitals, to prevent any delay or problems with the delivery of patient food the delivery feature can be turned on. This can easily be updated, as patients frequently move wards in hospital and will keep kitchen staff informed which wards patients are on, and where their food needs to go.
Kitchens can also see in picture format that, for example they will need 60 portions of Spaghetti Bolognese, 3 portions of Spaghetti Bolognese without onions, and 1 portion of Spaghetti Bolognese without garlic, 64 portions of garlic bread, 15 portions of fish, 15 portions of new potatoes and 15 portions of salad, making it visually easier when dishing up.
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Waste
The accuracy of our ordering systems means that there is very little left over food stock post production. The system creates all the food ordering for the predefined cycle. Rounding up to the nearest pack size so you only purchase what foods are required and ordered by clients, minimising waste. Nuts, seeds, rice and dry goods can be purchased every two weeks or so. Fresh food orders are automatically generated from the system and emailed at the preset order frequency for any amount of deliveries made.
When in action, Carna knows how many people will be eating and what their personalised menus include. Automatically referencing this information with the exact ingredients and portioning recommendations for each dish along with supplier pack sizes and current in date inventory, means that the system produces precise supplier orders minimising waste and over spending.
Portioning is kept accurate, with everything being weighed to the gram to ensure correct calories and nutrition are obtained and reported.
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