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Step five: system start-up
On the day of the system start-up (and afterwards too, of course) we’ll be standing by to provide a helping hand with operations in the kitchen, with portioning and dishwashing, with production planning, with meals-on-wheels operations, as well as in the cold kitchen, and in the wards.
At the end of the first day, we’ll meet up with you to review events. If necessary, we will optimize the system on the basis of the insights gained. No matter what size your catering operation, sufficient temp-rite personnel will be there at the start-up to show your key staff how everything works. Everything will be fine!
