Globalization, geopolitical instability, and difficulties in production and distribution chains are just some of the factors affecting the food industry. There is no doubt that the future of catering and food service is already undergoing significant changes.
Chef Eduardo Salvador discussed the fundamental transformations occurring in these extensive industries. Drawing on his extensive experience cooking for high-profile clients in the private sector for over 30 years, including sheiks and oligarchs, and having trained under some of the most distinguished and acclaimed chefs in the global culinary scene, Eduardo Salvador introduced the Perfect Professional Program by Perutnina Ptuj. This innovative approach to food distribution and preparation aims to provide users with high-quality and delicious ingredients, as well as affordable, ready-to-eat meals. Their product range includes soups, sauces, broths, meat dishes, vegetables, and even sous-vide chicken. This approach simplifies the process while maintaining consistent quality levels regardless of the skills and knowledge of the person preparing the food. In addition, the project provides Ready-to-Eat products that are packaged with reduced plastic, making it a sustainable option for the restaurant and hotel industry.
One of the guiding principles of the project is maximizing efficiency, which will allow hotels and catering establishments that implement the concept to reduce costs while maintaining or improving the quality of their production process. There is no doubt that technology can be of great help in achieving more sustainable and efficient methods in the food and catering industry, and innovative concepts like this bring us a step closer to sustainability in various areas of these comprehensive industries.
