In its efforts to provide solutions to meet HORECA professionals' needs, Congalsa looks at the most demanding kitchens, analysing their problems, their business goals and their clients' demands. Cutting stock and wastage, improving preparation and cooking times and assuring maximum quality are some of the key factors in an efficient kitchen.
Optimising the service and thus saving on costs, without sacrificing quality, is one of the challenges faced by kitchens specialising in canteens, restaurants and catering. Central kitchens, school meal services, hospital or work canteens, hotels and holiday catering seek solutions to help them to stand out and build up their business in a highly competitive environment.
consistent quality
Fish portions, skinless and boneless, made from hake, salmon and pollock fillets with a top quality guaranteed by freezing immediately after being caught. A product supplied in three different standarized controlled weights to guarantee its uniformity in terms of weight and cost, perfect for cooking directly from frozen in a multitude of ways, what minimise food safety risks.
Conxemar will be the perfect chance test the versatility of this range of products specially created by Congalsa for the foodservice channel. Hake, salmon and pollock portions have inspired the cooks at Congalsa to prepare a tasting menu designed by professionals for professionals. Hake with creamy potato, Pollock with pisto vegetable stew, green sauce and crispy leek, and Salmon Salar with meunière sauce in crisp panko crost, will be the recipes that put the quality of these products to the test during the event.