03What we do
Staff food, salad ranges, 24-hour room-service — finished, plated, ready.
The finished-food output of the CPU — staff canteens, healthy ranges, night menus.
03 / Kitchen Solutions
The Problem
Hotels lose chef-time to staff canteens and night-menu prep. Both can be outsourced without losing quality.
What we do about it
Capabilities, in practice.
01
Staff food menus
Daily canteen menus, per-cover pricing, dietary coverage built in.
02
Healthy salad ranges
Pre-portioned salad bowls, dressing pots, retail-style presentation.
03
24h room-service meals
Chilled-reheat models, hotel-branded packaging, allergen-controlled.
04
Banquet hot boxes
Conference and event-scale hot deliveries, temperature-monitored.
05
Conference buffets
Full buffet packages including hot, cold and dietary stations.
How it runs
A typical engagement.
01
Menu agree
Co-design the menu with your exec chef and F&B team.
02
Daily delivery
Same-day or scheduled to your kitchen, temperature-controlled.
03
Reheat & plate
Minimal on-site prep — your team focuses on guests, not pans.
04
Review
Monthly menu refresh, quarterly cost review, dietary updates as needed.