The purpose of this procurement is to establish a fully integrated Catering Management System that leverages digital technology to support and optimise every aspect of the catering operation, from menu design through to meal service and post-service analysis. Tenderers must include clear, system-generated infographics or visual workflow diagrams within their submission to demonstrate how the proposed solution delivers end-to-end functionality across menu and recipe planning, nutritional and dietary compliance (including allergens, calories and hydration), patient meal ordering, food production and stock control. The system must incorporate a core module for menu and recipe planning with full allergen, calorie, nutritional, hydration and dietary compliance, integrated with patient meal ordering, food production and stock control. Comprehensive stock management must be supported through the recording of supplier details, ideal stock levels, costs and stock movements, while production planning must utilise menu cycles, production days and historical data to optimise staffing, resource allocation and demand forecasting. Nutritional analysis ensures all meals meet policy guidelines, and data recording supports accurate forecasting and performance review. HACCP management is fully digitised to eliminate paperwork and ensure food safety compliance across central production units and ward pantries. In-patient meal ordering is modernised through bedside tablets, QR codes and menu leaflets, replacing paper-based systems while maintaining patient anonymity. Full end-to-end traceability is provided from primary production to consumption, enabling rapid identification of meals by ward and bed number in the event of a food safety incident, without storing any patient-identifiable information