Even before the Corona crisis collective catering faced challenges. Since then they have become yet more noticeable and »business as usual« is no longer possible... as if we needed to tell you.

EXAMPLES OF ACUTE PROBLEMS IN COLLECTIVE CATERING:

• A shortage of skills
• High personnel costs
• High power consumption
• A lack of variety of dishes
• Freshness issues
• High rates of food waste
• Inflexibility
• Laborious preparation
• The effort and cost of cleaning dishes
• Crockery requirements and wastage
• Small timeframes vs. the amounts of food required
• Space requirements for kitchens/heating facilities
• Dissatisfied customers
• Loss of revenue

WHAT IS THE SOLUTION?

An ultra-fresh and simultaneously convenient range of dishes, which only needs hot water to be warmed:

Pott Cuisine®.

In catering to employees and visitors Pott Cuisine is - due to their individual portions - also hygiene-compliant. Only a commercial kettle is needed to warm these meals up. 

Alternatively, it is possible for staff to warm up the pots in a matter of seconds at the push of a button in our SCRAEGG appliance, enabling a large number of guests to be served very quickly.