A new hybrid catering model is reshaping how early learning centres approach mealtimes, combining the reliability of chef-prepared meals with the flexibility of local ordering. Traditional in-house kitchens often struggle with staffing, compliance and costs, while outsourced catering can feel rigid and wasteful.
The Wellbeing Food Co.’s FlexiMenu system delivers ready-to-serve main meals, while centres source fresh items like fruit, milk, and vegetables locally using a tailored grocery list. This reduces food waste, simplifies compliance, and lowers costs by allowing services to tap into seasonal specials.
Menus are fully aligned with national nutritional guidelines and can be customised to reflect diverse cultural backgrounds, dietary needs and family preferences. By striking a balance between convenience and autonomy, the model allows educators to focus on children rather than kitchen logistics.
Read more at The Sector.