Are you a food service provider in the hotel, restaurant and public or private institutional (HRI) sector and want to offer higher nutritional value meals to your customers? The ITHQ is pleased to assist you via a personalized service, free of charge!
What does this service involve?
This coaching service provided by the ITHQ was developed to assist private companies and public institutions in the food service sector with optimizing the nutritional qualities of the food they serve to their customers.
Who may benefit?
Eligible organizations are:
- Private restaurant chains
- Private cafeteria food services
- Public institutions food services
Please note that the number of participating organizations is limited.
Why is this important?
Eating locally and eating healthily has become a major trend in recent years. With an aging population and growing public awareness of climate issues, this trend can only continue to grow.
For businesses who want to remain competitive and for public institutions that seek to provide the best possible service to their customers, it is essential to think about the quality and provenance of the food they choose to include on their menus.
By positioning themselves as organizations caring about the health of their customers and the provenance of their food products, this shift may even become an important marketing tool.
People are increasingly concerned about the quality of their food, but this does not mean they are willing to sacrifice on the taste and texture of the food they choose to consume. They want the food that they eat outside of their home to stay tasty and gourmet, as well as be value for their money.
And that’s exactly the challenge the ITHQ wants to help you meet: satisfying customer needs and preserving the pleasure of eating while improving the nutritional value of menu items.
How does it work?
The ITHQ provides participating organizations with a multidisciplinary team that will support them using a 4-step approach:
- Assessment of food supply improvement needs and identification of foods to be improved
- Co-development and improvement of food offerings, with a view to obtaining versions of good nutritional quality, while promoting local sourcing and maintaining taste quality and competitive prices
- Adaptation of new foods to standardize and operationalize them within the partner organization’s kitchen
- Promotion and showcasing of new foods of good nutritional quality
Our team
Our team is made up of specialists in cuisine, nutrition, local sourcing, sensory experience, and food science.
What is the expected investment on the organization’s side?
For this process to be successful, it must involve internal team members.
Consequently, the participating organizations must allocate time to any staff involved in the process. For example, your chefs could spend a full day at the ITHQ to take part in a recipe co-creation workshop with our team of culinary specialists.
They trust us
Want to participate?
Schedule an appointment to have one of our team members thoroughly assess your needs.
This initiative is made possible thanks to the financial support of the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ).