Magazine: On a bumpy road

Attila Boros, the director of public service catering company Junior gave an interview to Trade magazin about what happened since 2012, when new owners took over the company. They set up a new management, restructured the company and invested in buying new vehicles and – HUF 100 million – in kitchen equipment. Today the company is in the top 3 of public service catering companies: nearly 700 employees make 45,000 meals every day. 90 percent of the food they cook is served to children, the rest goes to hospitals and social institutions.

Junior, Boros Attila

Junior cooks for about 270 organisations. The budget for a lunch is HUF 280-400 and it is HUF 180-220 for elevenses or tea. Junior uses a 4-season central menu – a child gets the same meal only twice in every 3 months. They plan to introduce a 2-menu choice everywhere in the near future. Mr Boros told about the new regulations that he agrees with many elements of it, but he reckons that the drastic reduction of salt use is a bit far-fetched. Practical experience shows that too many dairy products and fruits are served – many of these end up in the bin. The director revealed that regulations are less strict in most European countries. Service providers could use a bit of help from the state in communicating the advantages of the new meals to the public. He called attention to the fact that in addition to quality food good eating conditions are important, too, such as enough time and proper serving. Not to mention that it also helps if goof food is tasty as well!