SOA Shares Suggestions for Communal Catering During Ramadan

By producing on-site, it provides food services to 60 people daily in 18 different provinces at the production facilities and offices of leading Turkish companies. SOA Mass MealThe company highlighted the importance of foods that boost immunity, given that Ramadan coincides with the winter season. They stated that despite the shorter fasting hours, increased consumption of fresh fruits and vegetables, combined with proper nutrition, can help prevent illnesses that may increase due to the cold weather, ensuring a healthy Ramadan.

Melih Can Kocabaş, Deputy Chairman of the Board of Directors of SOA Catering, stated that they support employees in having a comfortable Ramadan with expert dieticians and food engineers, adding, “In winter months, iftar and sahur menus that are warmer, more filling, and meet energy needs without disrupting the pace of the day are important, especially against respiratory infections. In addition to consuming the right amount of calories according to the pace of work during Ramadan, it is necessary to ensure the consumption of plenty of fresh vegetables and fruits between these two meals. With proper nutrition, it is possible to have a more comfortable and healthy Ramadan.”

SOA Catering, which provides daily meal services to 60 people by producing meals on-site at the production facilities and offices of Türkiye's largest industrial companies, shared its suggestions for employees who are fasting during Ramadan.

Menu engineering is at the center.

SOA Catering announced that it has adopted a "menu engineering" approach in its special menu planning for the month of Ramadan. Stating that priority is given to ingredients that support the immune system during Ramadan, which coincides with the winter season, the company emphasized the importance of functional menus that do not strain the digestive system after prolonged fasting and provide energy in a balanced way. Melih Can Kocabaş, Deputy Chairman of the Board of Directors of SOA Catering, stressed that mass catering during Ramadan cannot be evaluated solely on calorie counting, saying: “When planning mass catering menus during Ramadan, it is necessary to consider the digestive burden before calories, harmony before variety, and the correct sequence before quantity. Menu engineering is at the heart of this understanding. Appetizers that do not strain the stomach at iftar, moderate but satisfying combinations in the main course, and a balanced carbohydrate-protein plan that provides sustainable energy until sahur are of great importance. Performance is maintained with functional menus.” Kocabaş stated that the fundamental starting point in menu designs is to consider both occupational health and productivity, saying, “We prepare menus that maintain performance throughout the day, do not tire teams actively working in the field, and do not cause a loss of tempo. We closely monitor changing consumption habits during Ramadan; we prioritize ingredients that adapt to the body's needs after a long period of fasting.”

"The biggest misconception is the idea that you gain a lot of energy if you eat a lot."

SOA Catering points out that the most common mistake during Ramadan is overeating in a single meal after a long period of fasting, emphasizing that energy needs should be met through proper distribution rather than quantity. For those engaged in physically demanding work, energy needs should be met not only through increased calories but also through a balance of protein and complex carbohydrates; for those working at desks, heavy and fatty meals can be a major cause of daytime fatigue. Melih Can Kocabaş, Vice Chairman of the Board of Directors of SOA Catering, commented on the issue: “The biggest misconception during Ramadan is the idea that the more you eat at iftar, the more energy you'll gain. However, sudden, high portions lead to drowsiness and decreased performance instead of providing energy. Energy is maintained not by quantity but by the right combinations of nutrients spread throughout the day.”