Vendor needs to provide catering nutrition software.– 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.– 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.– In–patient meal ordering is modernised through bedside tablets, QR codes and menu leaflets, replacing paper–based systems while maintaining patient anonymity.– 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.