Same food. You choose how much we take on.
From supplying ready-to-heat dishes to running your complete F&B: three levels that build on each other – and grow with your business.
Three ways to work with Metis.
Level 1Supply
We deliver ready-made food. You regenerate and serve.
More on level 1: SupplyMetis
- Ready-to-heat packs, 2.5 kg or 1 kg, and Bag-in-Box soups
- Soups, ragouts, breaded and vegetarian dishes, sides, salads, desserts, premium and ECO lines
The client
- Orders, regenerates, plates
- Keeps menu and cost control
Level 2Smart Gastronomy
You run the kitchen. We plan, calculate, optimise and guarantee the food cost.
More on level 2: Smart GastronomyMetis
- Menu cycle and gram-precise ERP quantities
- Order, chilled delivery, continuous optimisation
- Food-cost guarantee, on-site and F&B support
The client
- Enters the guest count, confirms the order
- Regenerates and plates
Level 3Outsourced F&B
We operate the complete F&B service on a food-cost basis.
More on level 3: Outsourced F&BMetis
- Menu and recipe development, calculation, food-cost responsibility
- Purchasing, production planning, quality control, reporting
The client
- Keeps the guest relationship and brand
- Sets the standard, reviews reports
Each level builds on the one before: same food, growing Metis responsibility.
The right level depends on the business.
| Property type | Typical situation | Level |
|---|---|---|
| City and transit hotels | Limited F&B, small kitchen team | Level 1 |
| Family and mountain resorts | Half board, predictable guest count | Level 2 |
| Spa and health hotels | Fixed meal plans, dietary needs | Level 2 |
| Multi-property groups | Group-wide cost control | Level 2 |
| Ski huts and mountain restaurants | Lunch rush, seasonal staff, little space | Level 1 |
| Lounges and events | No kitchen brigade of their own | Level 1 |
| Owner-operators | Staffing gaps or succession | Level 3 |
Typical fit, confirmed in a short discovery call per business.
We agree a target food cost and stand behind it.
How it works
- Baseline and target food cost agreed per guest.
- Metis plans, calculates and supplies to that target.
- The ERP tracks target vs. actual online, continuously.
- If actual exceeds target under the agreed conditions, Metis covers the difference.
Typical conditions
- Guest counts entered on time
- Menu plan followed
- Orders placed from the ERP plan
Exact terms are set per customer in the contract.
Every engagement starts with an on-site audit.
1 · On-site audit
Kitchen, staffing, purchasing and current food cost, on site.
2 · Proposal from the audit
Service level, food-cost target and fees follow from local conditions.
3 · Three-month pilot
A first site, daily tracking, then a fact-based decision.
4 · Roll-out
Further sites with a similar starting point, continuous optimisation.
Which level fits your business?
We find out together in the on-site audit – with figures from your operation instead of assumptions.
Request an on-site audit