1 reply to this topic

[Simao Monteiro]

Hello everyone,
In the light of clause 5.1 of the BRC Issue 6, do you consider design & developing the meals served in a restaurant or cafeteria or a hotel? Changes to the menus are design & development?
What is considered design in these cases?
Thank you.

Simão

[GMO]

I'm surprised at using BRC standard for catering. I'm not sure it will all really apply but IMO, the design and development would be at conception stage, i.e. when you think of a new dish. In catering though I suspect you don't necessarily try it before putting it on the menu? It might depend on the type of restaurant you are I suppose?

Perhaps you could approach the clause in a different way. Perhaps it's new product processes which need to go through this procedure for you? E.g. if you were making a stew with beef or a stew with pork, is it worth doing the whole NPD process? Although if you started to use sous vide, that is a significant change.

Either way I think you need more clarity on how to apply BRC to a catering environment (and even whether it's the right standard for you). Give them an email on this address: BRCGlobal.Standards@brc.org.uk