Fresh Gourmet’s priority is the provision of complete culinary solutions for its clients. The quality and flavour of ready-made frozen food and sweets are unnegotiable principles for Fresh Gourmet and the company is continuously trying to produce food that is no different to freshly-cooked.

Fresh Gourmet has managed to win the trust of many special clients, who know that at Fresh Gourmet they will be given privileges that no other company is in a position to offer them.

Showing great respect for its clients’ needs and a high sense of responsibility, Fresh Gourmet has since 1997 been offering services distinguished by a number of quality and quantitative advantages. These advantages are exclusive to Fresh Gourmet and differentiate it from other competition, especially in the hotel market.

Quality advantages 

• Large variety of products (100 codes for savouries and 51 for sweets).
• Possibility of creating and keeping a weekly or fortnightly dietary programme. 
• Weekly programme of breakfasts, lunches, dinners, snacks, galas, theme activities, with fixed cost. 
• Specialisation and knowledge of dietary preferences of various nationalities. 
• Coverage of various culinary events, such as Asian, Indian, Italian, Greek cuisine, Seafood evenings, etc) without charge for extra staff. 
• Proposals for setting up and traffic at buffets, with the aim of presenting the dishes and the least possible waiting time for “setting”. 
• Creation of “theme buffets” with appropriate dishes. 
• Maximum retention of sensory properties of products (eg. smell, taste) through the recently approved preparation technology “Cook-Freeze’’ 
• Food Safety Management System SO 22000: 2005 and Quality Assurance Certification ISO 9001: 2000. 
• Conservation of products by deep freezing without the use of preservatives. 
• Directly fixed measurable and controlled cost of all meals on offer. 
• Minimum preparation time 
• Long freezer life (without deterioration of quality, hygiene and safety). 
• Unvarying quality and flavour of products 
• Use of products without limitation of season (eg, stuffed tomatoes, mousakas). 
• Independent and autonomous operation of hotels even off season, without a particular need for more staff. 
• Flexibility in dealing with unexpected situations. Immediate cover of particular dietary needs. 
• Small and medium-sized units without the means to cover the cost of kitchen staff, which today work as B&B, now have the chance to increase their profits by offering a full programmed MENU. 
• Units unable to have an internal F&B section can enjoy a full service without additional cost.

Quantitative advantages 

• Measurable unvarying cost.
• Knowledge and clarification in calculation of profits. 
• Controlled cost (per portion, per overnight stay, etc) 
• Unvarying prices throughout the year. 
• Full use of product (total waste free). 
• Reduction in cost of energy, consumables, laundry etc. 
• Better exploitation and distribution of personnel eg. exploitation of personnel at the service with the aim of increasing client satisfaction. 
• Better control of products supplied. 
• Minimisation of number of suppliers, delivery – storage procedures, space saving. 
• Possibility of extending times of room service in hotels. 
• Easy storage. 
• Limitation on investments for mechanical equipment and maintenance.