Festive preparations with METRO

By: Trademagazin editor Date: 2023. 10. 10. 12:21

🎧 Hallgasd a cikket: Nyelv: Sebesség: 1.05×

Saint Martin’s Weeks

Ákos Bősze
business development
executive
METRO

It is really good news that demand for catering services, and especially for delicious food, is likely to remain high at the end of the year too. The winter season is expected to kick off with Saint Martin’s Day, which can perhaps now be called Saint Martin’s Weeks, as the restaurant goose and duck festival commences at the end of October, and goes on for days after 11 November. METRO Chef duck leg confit and duck wing confit are easy to use in any type of cuisine.

Special dietary needs

But restaurants also need to prepare for the Christmas and New Year periods. As in the coming decades one in three people will have some kind of food allergy, sensitivity or intolerance, a wide range of free-from foods and ingredients will play a leading role in ensuring safe consumption in restaurants. METRO’s private label range includes products developed specifically for HoReCa use, which can be prepared safely in many ways. The METRO Chef Veggie range offers plant-based alternatives to animal proteins, some of the Rioba and METRO Chef dairy products are lactose-free, and customers can also choose from our selection of METRO Chef gluten-free pastas.

Would you like your steak from meat or cauliflower?

Ákos Bősze, HoReCa business development executive of METRO. “We regularly organise training courses at the METRO Gastro Academy, where participants can learn how to meet safe consumption criteria in restaurants. As vegan cuisine more or less covers the ‘free-from’ requirements, we have incorporated vegan blocks into our training courses. For instance at the steak course participants learn how to prepare a cauliflower steak, as an alternative to meat steak”. When it comes to booking table in a restaurant, those places that use the DISH by METRO restaurant reservation system are in a better position: the built-in module makes instant feedback possible in the communication between guest and restaurant. (x)