This is a story about food catering on a train. Unilever Food Solutions was called in by a train caterer to help them find out why all people brought their own food instead of eating from the restoran.
The Unilever Food Solutions Chef team came to the conclusion that operators actually has a good kitchen facility, only the kitchen staff who have not yet have the ability and enough knowledge to process the food, as well as a less hygienic environment.
Initially faced with objection, our Chef team was allowed to conduct an extreme make over and training on various subjects such as the use of modern convenience products, reducing waste and basic notions on food costing.
A true ice breaker was the conclusion that by using KNORR Demi Glace they could prepare a high quality brown sauce in only 5 minutes while reducing waste.