Semi-finished and prepared gastronomic products ready for finishing. Your menu, replicable with basic staff. Shelf life, yield and portion cost defined before production.
Finishing at the point of sale is reduced to essential steps: regeneration, plating, garnishing. All upstream work is already done.
Fewer appliances, less raw material storage, less working space. The kitchen becomes a compact finishing station.
From initial technical meeting to plate ready for evaluation. Rapid iterations until final organoleptic profile approval.
Each RtC reference is developed to technical parameters agreed with the customer. The result is a product that performs consistently, regardless of who finishes it in the kitchen.
Study of the menu, expected volumes, kitchen layout and available skills at the point of sale. We define key parameters together.
The R&D team translates the brief into prototypes. Tasting tests, adjustments, validation of portion cost and target shelf life.
Scale-up in dedicated CPU. Validation of process parameters, drafting of technical sheets, definition of quality control plan.
Production and delivery according to agreed plan. KPI monitoring, periodic review of references, adaptation to seasonal variations.
RtC changes the model with which you open and manage your locations. Impact is measured on P&L, speed of expansion, staff retention and consistency of customer experience.
You have a menu to replicate across multiple locations. Let's talk about how to do it.
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