Who we serve · Restaurants & inns
Fewer hours at the stove. Same menu.
Ready-made components from soup to dessert – so your kitchen can focus on what makes your house special.
- Cooked without preservatives
- Chilled or frozen
Four pain points. Four answers.
Pain pointEvidenceMetis answer
1Kitchen staff shortage54% of Austrian hospitality and hotel firms report a strong or fairly strong skilled-labour shortage (WKO survey, April 2026).Ready-made components cut cooking hours; the team regenerates, plates and refines.Level 1 · Supply
2Rising costsPredictable cost per portion – dishes are charged per item according to the price list.
3Waste, even à la carteÀ la carte produces around 130 g of food waste per guest (trade press, 2025).Regenerate on demand; 30+ days chilled shelf life instead of producing on spec every day.
4Open succession, no capacityMetis runs the F&B on a food-cost basis – you keep the guests and the brand.Level 3 · Outsourced F&B
Sources: WKO survey (April 2026); trade press (2025).
Components for the menu and the lunch special.
Soups
- Mushroom cream soup
- Potato and leek cream soup
- Beef broth with vegetables
Ragouts
- Burgundy beef ragout
- Pork goulash
- Chili con carne
Breaded, chilled
- Cordon bleu
- Chicken schnitzel
- Breaded pork chop
Vegetarian
- Red lentil dal
- Cheese tortellini in pesto
- Falafel with tomato sauce
Sides
- Spätzle (egg noodles)
- Potato noodles
- Mashed potatoes with onions
Desserts
- Kaiserschmarrn
- Danube wave cake
- Poppy-seed crumble slice
Salads
- Swabian cabbage salad
- Potato salad with cucumber
- Carrot salad with pineapple
Premium and ECO
- Duck leg confit
- Marinated beef steak
- Tapas · ECO menu line
Illustrative selection from 200+ dishes.
What would take the pressure off your kitchen?
In the on-site audit we look at your menu, team and purchasing – and show where Metis components save hours.
Request an on-site audit