Make The Most Of Take Away In Your Kitchen
When it comes to take away food, a lot has happened in the last 10 years. People want food that is easy to serve and enjoy, but they are no longer happy with today's catch from the deep fryer. Here's how to make the most of take away in your kitchen.
Your customers want it. You have the set-up that matches their needs. Then why not turn your canteen into an after hours deli? This way, you can boost your profit and reduce food waste significantly. Plus, your customers will thank you for it, now that dinner is taken care of.
Healthy Food For Bright Minds
Student food? You mean toast and slightly overcooked pasta? Well, not at an international business school's canteen in Copenhagen. Here, the canteen has expanded its traditional buffet and turned it into a take away food court. Focus is on food to go, but still packed with flavor, vitamins and love from the kitchen.
Inspired by universities in London and Paris, the eateries at Copenhagen Business School now serve most of the menu to go. Focus is on healthy food with plenty of vegetables at a fixed price per 100 grams. This makes it easy for both the students and the canteen.
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White Cheese, Analogue modified with veg oil, 19.3kg (drained weight 16kg)
A unique recipe with blended vegetable fat, fits all kitchens that need low cost white cheese. The rindless cheese in brine is easy to use with convenient small blocks within the 16kg tin packing. Use it on salads, crumble on pizzas, blend it in soups or other hot applications. The product fits several white cheese applications.
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