Frequent questions, clear answers.

Smart Gastronomy is Metis Gastro's operating model for professional kitchens: we deliver ready-to-heat dishes, plan the menu cycle, calculate gram-precise quantities in the ERP and guarantee an agreed food cost per guest. The business only enters the guest count, regenerates the dishes and plates them.

Hotels and hotel groups, ski huts and mountain restaurants, airport lounges, events and catering, and restaurants and inns. We also supply airlines and private schools.

Yes. Hut classics such as goulash, cheese Spätzle and Kaiserschmarrn arrive ready-made and chilled, keep for at least 30 days and are regenerated on site – so the kitchen is ready for the lunch rush without needing a full kitchen brigade.

Level 1 (Supply) fits businesses with limited F&B, Level 2 (Smart Gastronomy) fits half-board hotels, fixed meal plans or several sites, and Level 3 (Outsourced F&B) fits businesses without kitchen capacity or with open succession. The final recommendation comes from the on-site audit.

Both – depending on the item and your storage. Chilled dishes are produced, stored and delivered at 0–5 °C and keep for at least 30 days. Many kitchens have far more freezer than fridge space, so selected items also come frozen. Our cooked dishes are made without added preservatives and tested by an accredited laboratory.

More than 200: soups (also as Bag-in-Box), ragouts, breaded and vegetarian dishes, sides, salads, desserts, plus a premium and an ECO line. Dishes come ready to heat in packs of 2.5 kg or 1 kg.

In five plants, each with its own quality assurance and continuous supervision by site production managers and our head of quality assurance. Recipes are developed in our own test and development kitchens.

Yes. Metis products come with product specifications including allergen and ingredient information in line with the EU Food Information Regulation (1169/2011).

Enough fridge or freezer space (depending on the items you choose), plus equipment for regenerating, such as a combi steamer. In the on-site audit we check equipment, its condition, and refrigeration and freezer capacity.

We agree a target food cost per guest, Metis plans and supplies to that target, and the ERP tracks target and actual online, continuously. If actual exceeds target under the agreed conditions, Metis covers the difference. Typical conditions: guest counts on time, menu plan followed, orders placed from the ERP plan.

It depends on your business. Dishes are charged per item according to the current price list. Service level, food-cost target and fee are derived from the on-site audit; Level 3 is agreed on a food-cost basis per site.

No. In Levels 1 and 2 you keep running your own kitchen. Ready-made components save cooking hours so your team can focus on plating, service and guests – especially when positions stay vacant.

The ERP calculates gram-precise quantities from the guest matrix – you order what is likely to be eaten. A closed menu cycle keeps complexity low and makes leftovers easy to reuse.

In four steps: on-site audit (kitchen, team, refrigeration capacity, purchasing), proposal based on the audit, a three-month pilot in a first site, then roll-out to further sites with continuous optimisation.

We supply businesses in Austria – regularly in Styria, among other regions – and in Hungary. Other regions such as Slovenia on request. Delivery terms are agreed per site.

The delivery rhythm is set per site. In our case study from daily operation, the order lead time is five days.

German, English and Hungarian – in consulting, in the audit and in daily operation.