Lower operational costs, such as staffing, procurement and storage
Removal of most phases of the catering process: supply, storage, production, turning the raw material into the final product, waste management and finally washing up all the equipment used.
Elimination of food waste
Transformation of fixed costs to variable cost
Elimination of the cost of building a professional and equipped kitchen, the ventilation system,
managing waste oils, etc.
Addition to the menu of dishes with complex preparation or of expensive dishes, produced singularly and which allow more flexibility in opening times and service
Reduction of kitchen space thus increasing the sitting area
Opportunity to make use of certain areas such as cafés and breakfast areas in hotels for the creation of a catering space