{"id":6109,"date":"2023-09-27T12:00:43","date_gmt":"2023-09-27T10:00:43","guid":{"rendered":"https:\/\/apetitoarques.com\/?p=6109"},"modified":"2025-01-30T12:56:28","modified_gmt":"2025-01-30T11:56:28","slug":"servei-dapats-o-cuina-in-situ-quina-es-la-millor-solucio-per-al-teu-centre","status":"publish","type":"post","link":"https:\/\/apetitoarques.com\/ca\/blog-ca\/servei-dapats-o-cuina-in-situ-quina-es-la-millor-solucio-per-al-teu-centre\/","title":{"rendered":"Catering o cuina in situ: quina \u00e9s la millor soluci\u00f3 per al teu centre?"},"content":{"rendered":"
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Dissenyar solucions d’alimentaci\u00f3 per a col\u00b7lectivitats pot ser un gran repte. A m\u00e9s de bregar amb contextos econ\u00f2mics complexos i complir amb normatives i q\u00fcestions legals de diversa \u00edndole, \u00e9s essencial garantir una experi\u00e8ncia saludable i de qualitat i adequar la soluci\u00f3 a l’espai i recursos disponibles. <\/span><\/h3>

Sigui el que sigui el sistema de cuina, els comensals esperen uns plats variats, atractius i adaptats a les seves prefer\u00e8ncies i necessitats nutricionals i diet\u00e8tiques.<\/span><\/p> \t\t\t\t\t\t\t\t<\/div> \t\t\t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/section> \t\t\t\t

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Les solucions d’alimentaci\u00f3 per al seu centre poden ser b\u00e0sicament tres.<\/b><\/p>

Els sistemes de cuina que es consideren tradicionalment s\u00f3n dues: <\/span><\/p>

  1. Tenir una<\/span> cuina <\/b>in situ<\/i><\/b> i personal de cuina qualificat en el seu centre que elabori tots els men\u00fas di\u00e0riament.<\/span><\/li>
  2. Contractar un<\/span> catering transportat en l\u00ednia freda o calenta <\/b> que faci arribar els menjars contractats. En el cas de la l\u00ednia calenta, els plats s’elaboren en cuines centrals i es preserven \u201cen calenta\u201d durant el transport i en el centre fins que se serveixen. <\/span><\/li> <\/ol>

    Existeix una tercera opci\u00f3, una<\/span> soluci\u00f3 modular<\/b> de cuina com la d’<\/span>apetito arqu\u00e9s<\/i><\/b> que pot ser fins i tot una alternativa a la cuina i posar-se en marxa en centres sense cuina.<\/span> <\/p>

    Aquesta cuina modular \u00e9s una opci\u00f3 encara poc coneguda i pot ser completa com un servei d’\u00e0pats transportat o combinada amb la cuina<\/span> in situ <\/span><\/i>per a variabilizar costos i flexibilitzar la soluci\u00f3 garantint la qualitat.<\/span><\/p>

    B\u00e0sicament, consisteix a dissenyar una soluci\u00f3 personalitzada a partir de l’aprovisionament de plats <\/b>apetito <\/i><\/b> de 5a gamma congelada combinat amb producte fresc. Seguint les pautes d’un men\u00fa dissenyat per a complir amb tots els requisits nutricionals i dietes dels usuaris, els plats es cuinen en el centre per part del personal auxiliar seguint uns senzills passos. L’emplatat donar\u00e0 el toc final a aquesta soluci\u00f3 d’alimentaci\u00f3. <\/b><\/p> \t\t\t\t\t\t\t\t<\/div> \t\t\t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/section> \t\t\t\t

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    Per\u00f2 quina soluci\u00f3 \u00e9s la que conv\u00e9 a cada centre? Quins avantatges i desavantatges tenen? Es poden combinar? <\/h2>

    Per a resoldre aquestes preguntes proposem respondre a una s\u00e8rie de sis preguntes a manera de \u201cmodel canvas\u201d de l’alimentaci\u00f3. Aquest proc\u00e9s ens ajudar\u00e0 a definir b\u00e9 el servei que necessitem i aix\u00ed valorar solucions de cuina. <\/span><\/p>

    1. PER A QU\u00c8?<\/strong><\/p>

    Quin \u00e9s el principal objectiu? Qu\u00e8 \u00e9s el realment important? <\/span><\/p>

    Aquesta pregunta ens ajudar\u00e0 a prioritzar unes necessitats respecte a unes altres. No \u00e9s el mateix una soluci\u00f3 d’alimentaci\u00f3 que cobreixi els tres menjars d’una resid\u00e8ncia que un menjar durant una situaci\u00f3 d’emerg\u00e8ncia en un centre obert a causa d’una onada de fred. <\/span><\/p>

    2. QUANTS? <\/strong><\/p>

    Quants comensals hi ha? Se serveix un men\u00fa a 20 persones o a 200? <\/span><\/p>

    El nombre d’usuaris al qual oferim el servei ser\u00e0 clau per a valorar el sistema de cuina. L’escalabilitat de comptar amb molts usuaris ens oferir\u00e0 m\u00e9s opcions, ja que justifica els costos m\u00e9s elevats d’una cuina in situ, per exemple. Quan el nombre d’usuaris \u00e9s baix o discontinu, les opcions de servei d’\u00e0pats o la cuina modular d’ <\/span>apetito arqu\u00e9s<\/i><\/b> s\u00f3n les alternatives m\u00e9s viables.<\/span><\/p>

    3. COM? <\/strong><\/p>

    Quines s\u00f3n les condicions de servei? Amb quines instal\u00b7lacions de cuina comptem? I quin personal \u00e9s responsable del servei d’alimentaci\u00f3 en el nostre centre? <\/span><\/p>

    La capacitat de producci\u00f3 en cuina ser\u00e0 el seg\u00fcent factor a con\u00e8ixer per a dissenyar una f\u00f3rmula de servei d’alimentaci\u00f3 reeixit. I tamb\u00e9 haurem de considerar l’espai on se serveix el men\u00fa, no sols on s’elabora o manipula. Per exemple, si se serviran els plats en la taula o en format de self service o bufet. <\/span><\/p>

    4. QUAN? <\/strong><\/p>

    Quants torns de menjar hi ha? Quant temps per a menjar? Quants menjars es fan al dia en el centre? <\/span><\/p>

    Hem de tenir en compte tamb\u00e9 factors de temps. Per exemple, els comensals disposen d’1 hora per a menjar o han de fer-ho en 15 minuts per a poder donar menjar a tots en l’espai d’una hora, com passa en casos d’emerg\u00e8ncia. <\/span><\/p>

    5. QUI? <\/strong><\/p>

    Qui \u00e9s l’usuari? <\/span><\/p>

    El disseny d’un servei d’alimentaci\u00f3 sempre hauria de posar a l’usuari en el centre. A m\u00e9s per a ajustar la soluci\u00f3 amb \u00e8xit \u00e9s necessari tenir en compte diferents variables: operatives, gastron\u00f2miques, terap\u00e8utiques, normatives i les vinculades a la satisfacci\u00f3 del servei. Un resident que viu en una resid\u00e8ncia necessita un men\u00fa variat i equilibrat. A m\u00e9s necessitar\u00e0 una dieta adaptada i gaudir de sabors tradicionals, com a casa seva. En canvi, un men\u00fa per a un servei d’habitacions d’un hotel urb\u00e0 at\u00e9n de manera puntual a un perfil d’usuaris internacional, que est\u00e0 de pas i cerca una cosa lleugera fora-d’hores. <\/span><\/p>

    6. QUANT?<\/strong><\/p>

    Amb quin pressupost comptem?<\/p>

    El pressupost \u00e9s sempre limitat i la decisi\u00f3 m\u00e9s important no \u00e9s nom\u00e9s quant puc invertir en el servei d’alimentaci\u00f3, sin\u00f3 tamb\u00e9 com el distribuir\u00e9. La decisi\u00f3 que prenguem respecte al pressupost decidir\u00e0 el model de cuina que podem implantar. Cada model t\u00e9 els seus avantatges i desavantatges, i haurem d’acompanyar-lo d’un full de c\u00e0lcul per a valorar costos i projeccions. <\/p> \t\t\t\t\t\t\t\t<\/div> \t\t\t\t<\/div> \t\t\t\t

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    En analitzar els factors que defineixen el servei d’alimentaci\u00f3 a trav\u00e9s d’aquestes sis preguntes, podem valorar quina opci\u00f3 ens conv\u00e9 m\u00e9s:<\/span><\/p>

    1. Disposar d’una cuina in situ i personal de cuina qualificat en el centre que prepari cada menjar.<\/li>
    2. Contractar un servei d’\u00e0pats transportat en l\u00ednia freda o calenta, que produeix en les seves cuines centrals i preservi els plats per a mantenir les seves propietats.<\/span><\/li>
    3. Cuinar plats de 5a gamma apetito i oferir un men\u00fa complet combinant amb productes frescos. Aquesta \u00faltima opci\u00f3, com en el cas del servei d’\u00e0pats, pot funcionar en centres amb cuina o sense. <\/span><\/li> <\/ol>

      A<\/span> apetito arqu\u00e9s <\/i><\/b>brindem suport als centres en el proc\u00e9s d’auditar les necessitats del servei, amb la finalitat de triar el sistema d’alimentaci\u00f3 \u00f2ptim.<\/span> <\/p>

      Gr\u00e0cies als nostres anys d’experi\u00e8ncia, som capaces de proporcionar una perspectiva integral. A m\u00e9s, el nostre sistema modular, a causa de la seva flexibilitat i estabilitat, pot ser compatible de manera parcial amb altres solucions de cuina, o b\u00e9, oferir-se com una soluci\u00f3 completa per a assegurar una alimentaci\u00f3 de qualitat per a tots en tot moment. <\/span><\/p> \t\t\t\t\t\t\t\t<\/div> \t\t\t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/section> \t\t\t\t

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      \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"En\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div> \t\t\t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/div> \t\t\t\t\t<\/div> \t\t<\/section> \t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      Dissenyar solucions d’alimentaci\u00f3 per a col\u00b7lectivitats pot ser un gran repte. A m\u00e9s de bregar amb contextos econ\u00f2mics complexos i complir amb normatives i q\u00fcestions legals de diversa \u00edndole, \u00e9s essencial garantir una experi\u00e8ncia saludable i de qualitat i adequar la soluci\u00f3 a l’espai i recursos disponibles. Sigui el que sigui el sistema de cuina, […]<\/p>\n","protected":false},"author":3,"featured_media":4224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","inline_featured_image":false,"footnotes":""},"categories":[64,65,66],"tags":[70,68],"class_list":["post-6109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca","category-salut-ca","category-senior-ca","tag-senior-ca","tag-social-ca"],"yoast_head":"\nCatering o cuina in situ: quina \u00e9s la millor soluci\u00f3 per al teu centre?<\/title>\n<meta name=\"description\" content=\"Sis preguntes per a valorar quina soluci\u00f3 d'alimentaci\u00f3 \u00e9s la que conv\u00e9 a cada centre: servei d'\u00e0pats, cuina in situ o un sistema modular.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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