The Comfort Food Revolution
We don't supply ingredients. We deliver a complete, scalable and predictable gastronomic management system: ready-to-heat food, a planning system and a food-cost guarantee – from simple supply to fully outsourced F&B.
- 1 · Supply
- 2 · Smart Gastronomy
- 3 · Outsourced F&B
- No preservatives
- in our cooked dishes – lab-tested
- 30+ days
- shelf life, chilled
- 200+
- dishes in the range
- 5 plants
- 4,500 kg per week
Built by hospitality operators, for operators.
Metis Gastro is part of a group that runs its own restaurants and hotels in Hungary, Austria and Switzerland. What we offer, we first needed in our own kitchens – and proved there.
1 · Our own problem
We know the labour shortage and unpredictable guest numbers first-hand – from our own kitchens.
2 · Built for ourselves
We built Metis Smart Gastronomy to supply our own businesses with ready-to-heat meals and convenience solutions.
3 · Proven, then opened
After two years of successful internal operation, we opened our services to the wider market.
4 · Recipes to scale
Recipes are developed in our own test and development kitchens, then scaled to cost-effective mass production.
- 5production plants, each with special quality assurance and constant supervision
- 4,500 kgper week today, with a clear roadmap to 8,000–10,000 kg
- Who we serve from these plantsAirport lounges, private schools, hotels and restaurants – plus sports events, partner meetings, seminars and conferences.
A modular production set-up guarantees a highly stable and secure supply. More about Metis
The kitchen is where margins are won or lost.
- +30%operating-cost increase in Austrian hotels since 2019; personnel exceeds 40% of revenue in many houses.
- 90%of surveyed Austrian hoteliers expect costs to keep rising; half see profit lagging revenue growth.
- 54%of Austrian hospitality and hotel firms report a strong or fairly strong skilled-labour shortage.
Sources: WKO survey (Apr 2026); Deloitte/ÖHV Tourismusbarometer (Jun 2026); Hotel Inside (Apr 2026). Austrian data.
Four pain points. Four answers.
We hear these four topics in almost every first conversation – and this is exactly what we built Metis for.
Austrian sources; Czech and Slovenian labour-cost trends point the same way (jenprace.cz, Jun 2026; Intellinews, Jul 2026).
Three ways to work with Metis.
Each level builds on the one before: same food, growing Metis responsibility. You choose how much you hand over.
Level 2Smart Gastronomy
You run the kitchen. We plan, calculate, order, optimise – and guarantee the food cost.
More on level 2: Smart Gastronomy
Level 3Outsourced F&B
We operate the complete F&B service on a food-cost basis.
More on level 3: Outsourced F&B
Food-cost guarantee
We agree a target food cost per guest and stand behind it. The ERP tracks target vs. actual online, continuously; if actual exceeds target under the agreed conditions, Metis covers the difference. Exact terms are set per customer in the contract.
How the guarantee worksFor everyone who has to cook well every day – with fewer staff.
Hotels & hotel groups
Half board and buffets, predictable costs across several properties.
Ski huts & mountain restaurants
Hut classics for the lunch rush – ready before the crowd arrives.
Lounges & airports
Hot food all day, without a full kitchen brigade.
Events & catering
Large volumes on time, predictable cost per guest.
Restaurants & inns
Components from soup to dessert – fewer hours at the stove.
Cooked without preservatives. Chilled or frozen.
No preservatives
Our cooked dishes contain no added preservatives – and still keep for 30+ days when chilled.
Chilled or frozen
Chilled with 30+ days shelf life – or frozen when fridge space is tight. You choose per item.
30+ days
Minimum shelf life, kept at 0–5 °C.
Lab-tested
Tested by an accredited laboratory.
Halal
Certified halal dishes available.
5 plants. One standard.
Each plant works under special quality assurance. Site production managers and our head of quality assurance monitor production continuously.
200+ dishes, delivered chilled.
From five plants, in packs of 2.5 kg or 1 kg and as Bag-in-Box.
Soups and stews
Bag-in-Box and RTH packs, 2.5 kg or 1 kg
Meat and mains
Ragouts, sous-vide meats, breaded dishes
Austrian and comfort classics
Ready to heat, from Spätzle to chili
Desserts and sides
Cakes, Kaiserschmarrn and more
Levels 1 and 2 already in daily operation.
- Level 2 · Smart Gastronomy
JUFA Hotels
Hotel group in Austria · 10 hotels
Menu planning, ERP-based ordering and a food-cost guarantee across several properties. The houses only enter the guest count.
- Level 1 · Supply
Accent Hotels
Hotel group in Austria
The hotels receive ready-to-heat Metis dishes, regenerate them on site and serve them to their guests.
- Level 1 · Supply
Plaza Premium Lounge
Premium lounge at Budapest Airport
For 4+ years: a pork-free hot menu every day, without a full kitchen brigade.
Measure first, then decide.
1 · On-site audit
Kitchen equipment and its condition, staff, and above all refrigeration and freezer capacity.
2 · Proposal
Service level, food-cost target and fee, based on local conditions.
3 · Pilot
Three months in a first site, then a fact-based decision.
4 · Live operation
Roll-out to further sites, with continuous optimisation and regular target vs. actual review.
Start with an on-site audit.
We have the products, the system and the proven results. We come to you – to your hotel, your hut or your restaurant.
Request an on-site audit