A new approach to catering

TRADITIONAL CATERING AND THE NEW SYSTEM – PRE-PROCESSED DISHES 

Production of food from pre-processed products includes production of half-finished products in a plant and completion of the production process at the place of the catering service. Half-finished products used in this system are not 100% ready for consumption and the cooking process needs to be completed. The advantage of this system is the low consumption of media and a small number of staff needed to produce food. The main difference compared to the traditional meals lies in reduction of the amount of processes, equipment, rooms and people needed to produce food. The new system allows preparing large amounts of food in a very short time and reduces labour-intensiveness of production

BENEFITS OF HALF-FINISHED MEALS CATERING

  • Simplification of the meal production process
  • Reduction of catering costs through minimisation of the employment level and the costs of media
  • Small investments for production facilities
  • Possibility of a wider menu
  • Improvement of safety and hygiene of work
  • Limitation of losses in case of theft

 

PRODUCTION PROCESSES ELIMINATED BY THE NEW SYSTEM

  • washing, peeling, cutting, shredding vegetables, potatoes, etc.
  • preparing, milling, forming meat meals
  • frying and cooking of meat meals
  • preparing, forming and cooking ready-made meals
  • long soup cooking
  • baking, frying
  • packaging and customising breakfast and supper meals

WHAT IS THE NEW FEEDING SYSTEM BASED ON?

  1. Initial preparation of products is conducted at the production plant instead of the client’s kitchen.
  2. Thermal processes and pre-processing of products is conducted at the production plant.
  3. Half-finished products are supplied in catering packages (2-3 times a week)
  4. The production process is completed in the client’s kitchen.
  5. Meals are distributed.

BENEFITS ARISING FROM THE NEW CATERING SYSTEM

  1. Lower labour costs – only 2-3 people are needed to serve several hundred meals in two hours.
  2. Lower media costs – regeneration of meals with convective-steam ovens takes only a couple of minutes.
  3. Smaller kitchen – only few devices are needed for the regeneration of meals.
  4. Better hygienic conditions – meals are pasteurized and hermetically packed at the plant
  5. Reduced financial outlays for production and distribution equipment – to operate the system, only convective-steam oven or an electric oven, electric or traditional boiler and a freezer are needed.