FAQ
We make a list of frequently asked questions
If you have any question, please take a look at this list to.
- What is the merit of catering service?
- First of all, many customers are satisfied with using the restaurant.
We provide more delicious food by using good ingredients and skilled cooks and make a pleasant meal time with better service.
Also, more than 400 menus make customers satisfied.
And second, you can maintain a system efficiently and save operating cost through our professional processing and operation.
Finally, we provide professional service and good meals by nutritionists and trained cooks, and various events like health counseling.
- Can I really save the costs by using the catering service?
- Yes, you can save lots of money including opportunity cost by managing the restaurant or cafeteria personally.
And also, distributing the unit cost of each meal efficiently, you can reduce unnecessary expenditure.
Using the catering service is the best way for efficient operating and saving costs.
- We need food for only about 100 people per day, can we use catering service?
- Yes, you can.
The number of people is not important. But, the acceptance or rejection of contract can be different by investments costs, unit costs of meal and contract method, so I recommend you to consult with our employee.
- Isn’t it tasteless compared with other meals because of mass cooking?
- No, it isn’t.
There are many factors that decide the taste like various fresh ingredients,
shapes, colors, temperature and own taste of food. We use suitable tools and facilities for mass cooking, develop an analysis system of customer’s taste preference, establish the menu system of main menu and improve our mind as cook to raise the taste level.
- How is the unit cost of meal decided?
- Considering many factors like the number of people, distribution methods, facilities levels, type of menu and investment cost, we decide the unit cost of meal and provide custom-tailored meals, so it is possible to adjust the cost by consulting with us.
Also, it is decided as unit cost system or operation cost system according to how to include the cost of ingredients and operation by restaurant operation policy of client.
