Does this sound familiar?
Fluctuating volumes
From 50 people at a corporate drinks reception to 400 at a gala dinner. Your kitchen must scale up without adjustments and without any loss of quality.
Transport and the event site
Appliances that travel with you must be robust. Products that need to be ready for regeneration on site must survive the journey intact.
HACCP and cold chain
The transition from preparation to chilling and transport is your biggest HACCP risk. Every break in the temperature chain costs you quality and compliance.
Free Kitchen Check
Does your production keep running when key staff are absent?
We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.
Start free kitchen checkPrepare centrally, regenerate on site.
You produce in batches with the Rational iCombi Pro or Classic, chill down and regenerate on site to serving quality. The iVario replaces boiling pans, tilting frying pans and cooking hobs for large volumes.
From production kitchen to event site, with an unbroken cold chain.
Hoshizaki refrigerators and freezers for reliable storage. The temperature chain is your HACCP risk. We advise based on your production process and delivery route.
Your production process runs every day. Your kitchen cannot be the bottleneck.
Meal delivery operators produce large quantities of meals daily, chilled or frozen, ready for dispatch. Your kitchen determines your capacity and your margin.
Why catering companies choose JMGT
Catering companies have different requirements from restaurants. We analyse your production volume, logistics and HACCP process before we recommend anything.
Analysis of volumes and peak times
We calculate which capacity you need now and as you grow.
Kitchen layout to your production plan
Layout and appliance combinations aligned to your daily rhythm.
Installation without production downtime
Delivery and installation planned so your production keeps running.
HACCP advice included
We also look at temperature logging and separation zones.
