5 Ways Your Menu is Costing You Contracts
5 Ways Your Menu is Costing You Contracts
Discover the silent mistakes that are disqualifying caterers from tenders – and what the top operators are doing instead.
Why Menus Matter More Than Ever
More and more tenders – especially in healthcare, education and institutional catering – are being won or lost based on your menu’s nutritional credentials.
If your offer isn’t evolving to meet stricter calorie, sugar and salt targets, you could be losing contracts before your food is even tasted.
This short guide reveals 5 critical mistakes catering businesses are making – and how to fix them.
What You’ll Learn Inside the Guide
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The Hidden Compliance Gaps
Discover the tender requirements most operators are failing to meet – and how they’re being marked down.
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The Commercial Upside of Reformulation
Learn how leading caterers are reducing cost per portion and improving bid success with smarter menus.
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Real World Fixes You Can Use Today
See how top operators are using nutrition analysis to improve margins, win trust, and boost success rates.
Why Download This Guide?
This free guide reveals how top operators are:
- – Meeting stricter nutrition targets without losing flavour or margin
- – Avoiding common pitfalls that quietly disqualify tender proposals
- – Reformulating smarter – not just healthier
- – Creating menus that boost compliance, reputation, and revenue
Use it to audit your own offer – and get a competitive edge in your next bid.
Stop Losing Contracts Over Avoidable Menu Issues
Your menu could be the reason you’re losing tenders – even if your service and pricing are strong. Download this short, practical guide to see what buyers really look for, and how to stay ahead of evolving nutrition demands.