SMART PURCHASING MANAGEMENT
We work in an efficient and strategic manner, in order to eliminate unnecessary expenses and maintain the quality of the materials purchased. Our management includes the following steps below:
• Purchasing planning, according to the supply of provisions on the ships. The orders for ship provisions are generated on ShipSupply & Crew’s proprietary system, whether on a monthly or complementary basis, without interference from the ship;
• Selection of suitable suppliers for the product group requested according to the brand, quantity, weight and value;
• Purchase made and invoiced directly to the customer, without any additional margin;
• Contact with the ship to schedule delivery date and time;
• Suitable transportation of the goods to the final destination;
• Receipt of invoices from the vessel and their delivery to the customer.
MENU
We offer the preparation of customized menus for the vessels. The menu is prepared through menu engineering, which are based on six phases:
• Sorting of the food that must be included and reduced, according to the food pyramid, so as to compose a healthy diet;
• Assembly of meals including all food groups;
• Preparation of weekly menus, which will be repeated in subsequent months;
• Calculation of the per capita portion and total quantity of each item;
• Inclusion of an alternative protein due to dietary restriction or food allergies;
• Drafting of the technical sheet of preparation of each meal.
Nutrition Consulting
Have you thought about the benefits your employees may obtain from a nutritional consulting? The correct functioning of the whole organism requires the consumption of proper nutrients.
A poor diet is a major cause of illness. Without essential nutrition, the human body does not receive the energy necessary to be healthy.
You may even reduce the healthcare claims volume when hiring/negotiating your corporate health plan through our nutritional advice.
• Classification of the goods according to acceptance over a year;
• Monitor the food consumption according to the standardization of the menu;
• Provide monitoring of the inclusion/exclusion of farm produce according to the state’s seasonal conditions;
• Redesign the menu based on the strategy outlined