Solutions by client type
Different sites,
different things to check
Below are the items we confirm early in a conversation, grouped by client type. If your situation differs from what is listed, please tell us when you get in touch.
Senior care
Nursing homes & day care
- Menus and texture for older adults
- Low sodium, softened meals, allergens
- Portioning and delivery units
- Contract and mobile catering
- Family communication via HyoStory
Healthcare
Hospitals & postnatal centers
- Stable, predictable supply
- Urgent item response
- Inspection and settlement structure
- Phased supply transition
Hospitals changing supplier often face practical constraints — existing contracts, deposit settlement and continuity of supply. We review the operating situation and contract structure, then look at realistic options on the basis of a long-term supply relationship. Feasibility and scope are confirmed individually.
Welfare
Welfare & disability centers
- Community dining rooms
- Meal delivery programmes
- Side dish programmes
- Budget-aligned item management
- Tender and documentation support
- Pre-approved substitutions
Public sector
Public offices & sports facilities
- Staff canteen supply
- Contract catering coordination
- Compliance with defined procedures and settlement rules
- Delivery windows and quality control
- Response to fluctuating headcount
Corporate
Corporate canteens & industrial sites
- Canteen ingredient supply
- Response to volume and shift patterns
- Contract catering coordination
- Ordering, inspection and settlement support
Education
Childcare centers & schools
- Origin and quality management
- Storage and delivery control
- Pre-cut and custom specifications
- Snack and special-menu support
- Ordering and enquiry support
Retail
Small & mid-sized stores
- ESL environment review
- SKU count and unit estimate
- Full, partial or phased rollout
- Outright purchase or subscription comparison
- Installation guidance and maintenance terms
Monthly fees, contract length, unit quantity and maintenance scope depend on store size and rollout conditions.
Not sure which
category fits?
If you operate an institutional kitchen, tell us the conditions and we will confirm what we can supply.