AIC can offer an extensive range of menu options to suit all requirements covering a full range of services throughout the day, these can be supported with special themed events on a regular basis to enhance the overall dining experience.

As a company we pride ourselves on the fact that we can cater for 1 to 1000 + people on site providing services ranging from breakfast, crib or hot lunch , dinner service and that extra touch when it comes to those special corporate or themed events. In addition to this vending, crib room and retail services can also be provided.

Menus can be tailored in accordance to the specific requirements on site and can accommodate a cycle based on 1 week to 6 weeks dependant on the scope provided.

Our business development team works closely with the clients in order to compile and review suitable menus on a regular basis in order to bring variety and most importantly to prevent menu fatigue (More information on menu compilation can be found in the following menu section).

The product, quality and presentation of food are key drivers when it comes to the service which AIC delivers to its clients. quality, commitment and service under pins our company's vision and values no matter how big the contract...if you provide a service...provide it well.

MENU COMPILATION MANAGEMENT

In compiling the menu, wherever possible, recipes have been written in accordance with the Australian Dietary guidelines within the Food Standards Code, taking into consideration all relevant aspects relating to tender requirements.

Through working in conjunction with a registered dietician AIC has compiled a comprehensive cycle menu which has been based around the following principles:

• Fresh meat is lean only and trimmed of fat wherever possible.
• Wherever possible the use of fresh produce that is available has been used as the basis for most recipes.
• Foods are to be low in salt, in particular canned items.
• Dairy products are diet, light, low salt and poly-unsaturated / mono-unsaturated.
• Milks are reduced fat, calcium enriched.
• Breads are wholemeal, multigrain and wheatbreads.
• Minimal added sugar to add variety and palatability.
• Fresh fish is deboned, or fish edible bones high in calcium such as canned tuna or salmon.
• Natural stocks are encouraged to be used for bases in sauces and soups.
• No MSG to be used and all items where practically possible will be gluten-free.

When planning menus it is important to look at the requirements of the people on-site, the demographics of who you are serving and what their personal needs may be as this will vary from person to person and from site to site. A well balanced menu should aim to provide a variety of choice incorporating these needs but still providing the necessary nutrients to support an individual’s daily balanced intake requirements.
Menus have to be flexible and rotate on a regular basis to allow variety, be reflective of seasonal changes and the prevention of menu fatigue. Menu compilation is not solely about the food; it should encompass the whole eating experience including key attributes within the restaurant area such as ambience, décor and general design.

CORE SUPPLIERS

In order to be able to provide and maintain the quality standards of service on which AIC prides itself, it is crucial to make sure that the company has a strong industry-recognized supplier base which guarantees it can provide the quality produce needed to fulfil contract obligations.

Meat   
As reflected within our Quality standards, AIC only uses the best quality grade of meat. The quality and size of the cut are extremely important, ensuring satisfaction is guaranteed at all times to our camp residents and visitors to site.

An example of this would be our T-bone steaks, which are cut to a minimum of 300g each, all other steaks are cut fresh as required on-site, in accordance with the specific recommendations as detailed within the Scope of Works.

All our meat is transported to site fresh, not frozen, to provide the best quality of meat from our supplier, Top Cut Holdings TMS Pty Ltd.

Fruit and Vegetables
Our preferred produce supplier is Select Fresh, one of Australia’s largest suppliers and a major exporter of First Grade ‘Fresh’ and Processed Fruit and Vegetables. We insist on using only First Grade product on our Remote Sites knowing only too well that given the distances and expected life that there is no substitute for Quality.

To support our sites in their ordering process and in order to maintain quality we have, in conjunction with Select Fresh, established a traffic light warning system which provides our chefs with an overview of the market highlighting any areas or specific products which may be affected through supply or escalating costs, e.g. bananas. This allows them to replan and be proactive regarding any menu change requests to the client, rather than waiting until it does not arrive on the truck or the quality is deemed poor.

In addition to this traffic light warning system we also provide our chefs with a Market Report. This acts as a guide to the purchase of the best seasonal produce and to what may no longer be in season. Both systems have proved very effective as Fruit and Vegetables can be market-driven and depending on climates and conditions can cause significant fluctuations in quality, availability and price.

Dry Goods
Over the past few years AIC has been using Sealanes to supply the bulk of our Dry Goods and Seafood.  As a company, Sealanes is the largest supplier in the state, supplying the Maritime Offshore Industry as well as many other key recognized businesses.  It has one of the best Seafood Processing Plants on-site at Fremantle to ensure that only the freshest seafood is supplied to its customers.

All our Key Suppliers are Quality Assured companies which Guarantee Freshness, Quality and availability of supply all year.

THEMED MENUS

In conjunction with the planned Daily Menus, to add variety and interest to the menu regular theme nights are held, on average, once a month. In addition during summer months barbecues (BBQs) may form part of the catering service to break up the style and type of meals being served.

Organizing Theme Nights and Events can be a great motivator for both AIC staff and the customers on-site bringing a different focus on the catering and ambience that night. For staff working in an ‘away from home environment’ it is important to make sure that there is variety and different interests to break the monotony throughout their shift.

Organizing Theme Nights can also encourage participation from all site residents as well as AIC staff and allows the celebration of key calendar events. It is also an opportunity to allow the chefs on-site to show some of their own originality through their signature dishes or chosen theme.

These nights are usually supported with the staff dressed according to the theme. The menu is based around local regional dishes and in order to create ambience and atmosphere in the surrounding dining room area and wet mess (if applicable), cosmetic decoration may also be used to enhance the overall theme.

Theme nights can vary ranging from recognized annual celebration dates to regional food themes. These form the basis of a Calendar which is produced and circulated at the beginning of the year. This allows residents to know in advance the scheduled events for them to look forward to the various dates as it falls within their shift.

Theme Nights could incorporate the following:

Calendar Events

• Rugby World Cup
• Christmas in July
• Oktoberfest
• Independence Day
• Christmas Day

Foods of Origin

• Thai Oriental
• Greek Night
• Authentic Indian
• Moulin Rouge (Classic French)
• Sunday Roast Carvery