Half board without staffing headaches.
Family, mountain and spa hotels and hotel groups: Metis delivers ready-to-heat dishes, plans menu and quantities to the gram and guarantees the food cost per guest. In daily operation at JUFA Hotels and Accent Hotels.
- Food-cost guarantee
- In daily use at JUFA Hotels
Four pain points. Four answers.
Austrian sources: Alps Resorts study (2025); Deloitte/ÖHV Tourismusbarometer (2026); trade press (2025).
The right level depends on the property.
| 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 |
| Owner-operators | Staffing gaps or succession | Level 3 |
Typical fit, confirmed in a short discovery call per property.
A hotel group runs on guest counts alone.
Each house enters its guest count, Metis plans the menu, the ERP calculates what is needed, the house orders, Metis delivers and keeps optimising.
- 10
- hotels planned in the ERP
- 1 click
- for each house to confirm the order
- 5 days
- order lead time
Screenshot from the live ERP – customer figures anonymised.
Austrian hotel groups rely on Metis.
- 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.
Good to know.
Does Metis work for half board with a buffet?
Yes. That is exactly how the JUFA Hotels houses work: they enter the guest count, Metis plans the menu cycle and the ERP calculates the buffet quantities to the gram.
Does my kitchen team stay?
Yes. In Levels 1 and 2 the hotel keeps running its own kitchen. Ready-made components save cooking hours so the team can focus on plating, service and guests.
How do we start with several properties?
With an on-site audit and a three-month pilot in a first house. Management then decides on the roll-out to further houses based on facts.
What is your food cost per guest today?
In the on-site audit we establish your baseline – and show which target is realistic.
Request an on-site audit