The client is a hotel with international guests.
The daily breakfast buffet is important.
The Hotel is a family venture, with 70 rooms and over 23 years old.
The staff changed during Covid and the new staff was not able to cook the recipes from before.
Dark bread and different sweets were created and improved.
The staff got trained in high quality production.
Many new recipes were introduced. Now there are new products and new techniques to be able to produce a wider range in the future. The recipes were co-developed with the staff, who can now carry out an easy and safe production. The staff was very motivated and thankful for the support.