Better Corporate Catering Options That You Can Make Use of

Corporate catering has grown over the past few years in several directions, so we currently have plenty of dining options both in the restaurant and at home, at work or at an event. We will deal with the second variant, namely what we call generic “catering” and “home delivery”.

Businesses of this type have thrived due to the more dynamic way of life of the client, but also to investors’ desire to find new market niches. It can be said that they are relatively small investments and immediate results, especially when they benefit from a professional marketing.

A bit of theory

Units that prepare food at their own premises and can serve both in their own restaurant and outside catering.

This category includes restaurants that prepare and serve pizzas, those with specific (Chinese, Indian, etc.) or fast food (serving and outdoors or for drivers). The cooking unit (kitchen) is sized according to the number of places at the tables, the number of menus, the menu structure, the degree of classification, etc., and the equipment is more complex to handle both the preparation of fixed menus, as well as “a la carte” dishes or barbecue, for serving and washing dishes. At the famous singapore corporate catering services you will find this item.

Units that prepare food at their own premises and distribute only on a catering basis (outside the unit), and do not have their own restaurant

This category includes specialized units for preparing larger quantities, and can be distributed to canteens (hospitals, factories, schools, kindergartens, offices, etc.) or directly to individuals at home. The equipment is simpler in terms of the variety of equipment required, but their capacity or number is bigger in order to meet the requirements: fast preparation in large quantities and prompt distribution, especially if serving the meal at the customer is at a fixed time.

  1. Storage area

Refrigerators and freezers capable of maintaining storage temperatures are required for an intensive closing and opening of the door. This is possible thanks to ventilated cooling systems with wall insulation of more than 80 mm, thanks to rapid hot air defrosting systems. These requirements are not necessarily required in a traditional kitchen, where the input and output flows are less intense and unscheduled.

  1. Preparation areas

This type of kitchen does not necessarily work with raw products (such as potatoes in bark, non-transported meat, etc.), but more with semi-preparations. But when there is a need for raw products (cleaning, washing, cutting), high productivity robots are used.

  1. Hot cooking area

Cooking equipment with high productivity is used: pizza tunnel furnaces, forced convection ovens (6 to 10 times faster than traditional ones), forced fired gas fryers, pressure fryers, induction hobs, woks with induction. For products requiring long cooking (or cooking in multiple stages, as in the case of complex meals), multifunctional equipment are used: convection ovens and steam (mixed), tipping pan with anti-adhesive surface and steam injection, marmite (45 minutes warm-up time), which ensures automatic cooking (with automatic cooking programs, resulting in the highest permanent quality).

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