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Email
hi@whizmeal.com
For urgent matters, please
SMS / Whatsapp to +65 9366 9595
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We make school canteens

healthier and more sustainable
Designed by ex-school canteen operators

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as Schools Outsourced Canteen/NutriGon Manager

as Food Providers Business Intelligence on Sales
as Parents Single Point of Contact on School Meals

How/where we fit in the school meal value chain

Whizmeal communicates with school,
food providers and parents
Farms /
Ingredients
Supplier / Food
Manufacturers

Wholesalers/
Retailers

School Canteen
(on-site) or
Central Kitchen
(delivery)

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School meals
served for
Students

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Key Drivers
# of plates
/ food sold

Increase
Revenue

Raising
Protability

$ per plate

Rental & UGliGes

Reduce
Costs

Cost of food ingredients

Food Wastage

Role of Whizmeal
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Follow and Like Us on www.fac

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Follow and Like Us on www.fac

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Follow and Like Us on www.fac

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Case Study:
Objective: Help parents make sure their children eat
nutritious school meals
Challenge: Mainly new stallholders with little or no
experience in running food stalls
The Journey: Whizmeal works closely with stallholders
to design nutritious school meals based on their
knowledge and expertise. Balanced meals are
introduced in phases.
Value creation: (1) Increase variety of nutritious meal (2)
Cross sharing of healthy recipes (3) Educate about
nutritional contents of school meals (include calories)

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Key drivers in maintaining a sustainable

Nutrition Enabler / Canteen
# of plates
/ food sold

Increase
Revenue

Raising
Protability

$ per plate

Rental & UGliGes

Reduce
Costs

Cost of food ingredients

Food Wastage

Role of Whizmeal
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Chinese Stall : 29 Oct 2014

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Malay Stall : 29 Oct 2014

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Wednesday
Dish Name:
Oyster Sauce Chicken with Rice
(M)
(L)

Monday
Dish Name:
Carrot Potato Chicken with Rice
(M)
(L)

*vegetables are subjected to seasonal changes

*vegetables are subjected to seasonal changes

Suggested ingredient used for above dish

Suggested ingredient used for above dish

Meat: Oyster Sauce Chicken
- Chicken (490g)
- Dash of corn flour with water

Vegetable: Spinach with Carrot

- Spinach (300g)
- Carrot ( 120g)

Sauce
-

Sauce
- Oyster sauce (1 tbsp)
- Salt and pepper to taste

Oyster sauce ( 2tbsp)

Light soy sauce (1 tbsp)
Sugar ( 1 tsp)
Dark soy sauce ( 1tsp)
Salt (1/2 tsp)
Pepper (1/2 tsp)

*Note: This vegetable recipe serves 12

portions of (M) size.

*Note: This chicken recipe serves 14

portions of (M) size.
Serving Portion Size: (M)
Rice
75g
Meat
35g
Vegetable
35g
Fruit
50g

Note: This recipe serves 14 portions of (M) size each.

Meat: Carrot Potato Chicken
- Lean Chicken, cut in cubes (490g)
- Carrot, cut in cubes (50g)
- Potato, cut into cubes (50g)

Vegetable: Cabbage/ xiao bai cai with

Carrot
- Shredded Cabbage/xiao bai cai
( 400g)
- Carrot, sliced (50g)
- Mushroom, sliced (40g)
- Spring onion, sliced (2 stalk)

Sauce
-

Sauce
- Oyster sauce (2 tbsp)
- Salt and pepper to taste

Serving Portion Size: (L)

Rice
125g
Meat
55g
Vegetable
55g
Fruit
50g

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Oyster sauce (1 tbsp)

Light soya sauce ( 1 tbsp)
Dark soya sauce ( 1 tbsp)
Sugar ( 1tsp)
Pepper (1 tsp)
Sesame oil ( 1 tsp)

Serving Portion Size: (M)

Rice
75g
Meat
35g
Vegetable
35g
Fruit
50g

Serving Portion Size: (L)

Rice
125g
Meat
55g
Vegetable
55g
Fruit
50g

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Change is a Journey,
Together we make the
Difference!
Thank you for your time.
Contact Us: Mei +65 9366 9595 mei@whizmeal.com www.whizmeal.com

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