Public sector catering 2015

ccording to Zoltán Molnár, the managing director of Hügli Food Élelmiszeripari Kft., the public sector catering system that we have in Hungary represents great value; it is something that few countries have. The problem is that the service has been rather cheap for decades and today consumers want a high-level service at low prices. The system works well at those places where each and every participant considers public sector catering to be important. The managing director reckons that progress is slow but constant. In his view new regulations won’t bring revolutionary changes in the sector. Rules approved recently are likely to have a positive influence and put public sector catering in the limelight. Boglárka Tóth, channel brand manager of the Nestlé Professional business line talked to Trade magazine about their product innovation for the public catering sector. As the number of overweight people keeps increasing in Hungary, the company is trying to develop products for public sector catering which are low in salt and fat. Unilever Food Solutions (UFS) is doing its best to meet constantly changing and ever-higher requirements – we learned from Csaba Burján, the company’s SEE managing director. They have minimised food’s trans fat content and they have a portfolio of products without added salt. Mr Burján revealed that many service providers in the sector don’t want to or can’t make – because they lack resources – changes to modernise their methods and serve healthier food. His company can assist the latter in their efforts through the programme they developed especially for improving the infrastructure of big, professional kitchens. They are also busy educating partners about modern solutions and healthy ingredients. Zoltán Molnár told us that the use of convenience products doesn’t exclude using fresh ingredients too. Hügli products are used for flavouring food and not as cooking ingredients. These products are necessary because form the budgets used in public service catering service providers can’t buy the same ingredients as restaurants. Ms Tóth told about the German public sector catering market that Nestlé not only offers a wider range of products there, but also more premium ingredients. Mr Burján told that Unilever Food Solutions organises training programmes for those working in the sector and gives professional advice to kitchens. Zoltán Molnár added that in his opinion the current system of public catering is good, but it can be improved. People should view it more realistically and criticise it less. Bettering the quality of food served and the wider use of regional and seasonal ingredients are excellent goals, but the main objective is to cook enough food that tastes good.