Services.

WTHS was founded by experienced caterers to take skilled labour, nutritional knowledge, expertise and a focus on flavour and quality, into the health services sector.  WTHS was asked to produce a solution for a private hospital which highlighted the need for an alternative to the industry standard of low-skill, mass produced food.

WTHS works across all of its clients to provide fresh, local, seasonal and nutritional solutions to various catering needs.

Seasonal & local

If it's seasonal and local, it's better quality, has more flavour and is more cost effective.  It's got the most sunshine hours, it has the shortest travel times and it's delicious.  WTHS works with local suppliers at all national locations.

Food for well being

Disease and illness in the health sector is significantly diet-affected, particularly in aged care.  From cardiovascular to gut health, sleep patterns and diabetes, food has an impact on quality of life.  We use food to improve well-being.

Relevant

Not all palates are built the same.  We recognise our patients are residents want fresh, seasonal food but they also want familiar, comforting food.  We design menus relevant to our market.

Our Customers Come First

By our customers, we mean our patients and residents.  The people who eat our food on a daily basis are our most important stakeholders.  We work to ensure they are nurtured and comforted through flavour, nutrient profile and social engagement.  WTHS nutritional scientist Emma Walker, says food is more than 'calorie-in, calorie-in'.  "We know food is about enjoyment, comfort and socialisation.  Calories are only one part of it."   

We Promise You the Best

WTHS is committed to catering solutions that do not compromise on the tenets of good, local, seasonal and fresh food. 

We Remove the Obstacles 

Obstacles to a high quality catering solution in the health sector include budget, attracting skilled staff, high staff turnover and food safety restraints.  We address these issues head on with simple solutions.

• Budget constraints become much more management with effective seasonal menus
• Skilled staff  are attracted with menus they are proud to produce
• Staff turnover is reduced with food that isn't embarrassing to serve (a key driver in aged care catering turnover)
• Food Safety is integrated with a thorough working knowledge, good training process and manageable, sustainable systems.