Cost per portion
Defined dishes and formats help you calculate consumption and plan quantities. Adapt regeneration to diner numbers to control overproduction.
SOLUTIONS / CONTRACT CATERINGMANY PORTIONS.
MANY PORTIONS.
COSTS UNDER CONTROL.
Cooked, chilled food for services with large numbers of diners. Plan quantities, reduce preparation and organise work using defined products and formats.
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Volume requires planning. The food arrives prepared.
Coordinating menus, staff and schedules becomes more demanding as portion numbers grow. We review the dishes your operation needs and how they fit your storage and regeneration system.
FOR YOUR OPERATIONHORECA formatView products and formats
Daily workload
Food arrives cooked and packaged. Reduce production tasks and focus your team's work on storage, regeneration, finishing and service.
Ingredients and dietary requirements
Check each product specification for ingredients, allergens and storage instructions. Specific dietary requirements are assessed using that documentation.
Consistency and traceability
Product and batch identification make tracking easier. Quantities and delivery frequency are agreed around your service planning.
TO SHAPE THE PROPOSALLET'S TALK
LET'S TALK
ABOUT YOUR SERVICE.
- Daily diner numbers and service schedules
- Menus and documented dietary requirements
- Expected consumption and delivery frequency
- Staffing, storage and regeneration equipment