Is it worth making a regular order from the restaurant for ravioli, or ordering them as needed?

A regular order of cod makes restaurant life easier, as the fish is regularly included on the menu and the demand is known. At Rågårds Lax Oy Ab, we deliver domestic cod to restaurants and large kitchens from Skaftö in Kristiinankaupunki. A regular order is especially suitable for a lunch restaurant, where the fish portion sells consistently, while a changing menu, events, and sales on the terrace, which depend on the weather, may require more flexible ordering.

The standard order for book trout is suitable for steady sales

A standard order saves kitchen time because the ordering schedule and basic products are pre-arranged. The kitchen can, for example, build a weekly lunch portion from fresh salmon and reserve smoked or gravad salmon for other uses. When a familiar product arrives in the scheduled rhythm, placing the purchase order is not left to the care of a busy service, personnel changes, or preparations for the weekend. to our fish productsWhen you are planning the basic menu of a restaurant.

A standard order works best when you track the actual sales. Record the sales of the fish portions, the buffet sales, and the amount left over in the kitchen over a period of a few weeks. You can quickly see if the order matches the demand on the menu. Tracking food waste helps assess the functionality of the ordering and delivery system, such as In the Food Authority's instructions is stated.

A steady flow of orders benefits from a standard order, while fluctuating sales benefit from a flexible order schedule.

Ordering when needed provides flexibility

An order made as needed serves a restaurant that often changes its shrimp portions or whose sales are focused on weekends, celebrations, and special occasions. In the catering service, the order can be based on one serving: fresh shrimp for the main course, grilled shrimp for the appetizers, and warm-smoked shrimp for the buffet table. In this case, the quantity and product form can be adjusted directly to the quantity of servings and serving method known in advance.

A flexible subscription model requires advance planning from the kitchen. When you know the reservations for the upcoming week, the menu and any special days, you can tell us your needs by phone. At the same time, we will agree on the product, quantity, and delivery date. Delivery rhythm and packaging sizes It is worth looking at the situation in order to avoid accumulating unnecessary stock in the cold storage.

The standard order of the book fish is built around the rhythm of the kitchen

For many restaurants, the most effective solution is a set routine that is adjusted as needed. Fresh salmon can be part of the weekly standard menu, while cold-smoked and hot-smoked salmon, as well as gravad salmon, are ordered separately for weekend catering or seasonal needs. The model keeps the menu predictable but leaves room for fluctuations in demand. We supply products to restaurants, large kitchens and other corporate clients throughout Finland.

Call us when you want to go through your own kitchen's progress and ordering schedule. Tell us what types of fish you use for salmon, when you need the products, and how the sales fluctuate during the week. We will agree on the details of the order together so that fresh, local salmon can serve your menu. You can find the contact information here. from our contact information page, and you can call the number 06 222 9143.