Production staff shortages
Receiving cooked products reduces advance preparation and the need to make every dish from scratch. Organise your team around regeneration, finishing and service.
SOLUTIONS / RESTAURANTS AND GROUPSLESS PREPARATION.
LESS PREPARATION.
MORE TIME TO SERVE.
Cooked, chilled food for your à la carte menu, set menus and groups. Reduce advance preparation and make work easier when staffing is short or demand peaks.
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Your team adds the finishing touches. We prepare the product.
We work with restaurants and restaurant groups. We agree a selection that reduces time-consuming preparation and maintains consistency across services, shifts and venues, while keeping your approach to presentation.
FOR YOUR OPERATIONHORECA formatView products and formats
Demand peaks and groups
Prepared dishes help you plan higher-volume service. Regenerate according to demand and follow the technical process for each product.
Dish costs and waste
Defined products and formats make portion quantities and dish costs easier to calculate. Adjust the amounts you regenerate to avoid overproduction.
Space, equipment and multiple venues
Reduce the production capacity needed at each venue. A shared selection and defined instructions help maintain consistent products across locations.
TO SHAPE THE PROPOSALLET'S TALK
LET'S TALK
ABOUT YOUR SERVICE.
- À la carte menus, set menus and the dishes requiring the most preparation
- Typical volumes and group services
- Number of venues and staffing needs
- Storage, regeneration and final presentation