News
Bengt Roser endorses FifFiS®
FEATURE
Bengt Roser, CEO at Skara Stadshotell evaluates FifFiS® and recommends it as a great asset to business operations, thanks to its efficient system of serving hot and good quality dishes to guests.
“Finally, there is a solution that makes it possible to serve good food at any time without a chef or even a kitchen. Using its unique packaging, the meal can be laid out perfectly on the plate. The food presentation makes it practically impossible to distinguish between a meal provided by FifFiS® to a meal cooked in the kitchen,” said Bengt Roser.
Roser is a pioneer in Sweden's hospitality scene. With family roots in Strasbourg's food and wine district, he has been the driving force behind the reputable Skara Stadshotell for decades, now a new member of Best Western Hotels. Some of his achievements include catering events in the finest royal venues, for companies like IKEA and Kinnarps, and all over world - all the way to Shanghai.
"We recommend FiffiS® because the quality is good. We have tasted the dishes and we feel confident to add it to our catering portfolio- it complements well to our kitchen’s standards", said Roser. "It’s simple to implement, flexible and cost efficient."
“I also hold the FifFiS®’ food programme A Meal for A Meal very close to my heart. This initiative aims to reduce global hunger by donating a meal to a child in need with every meal sold. It is the ideal time to start doing something to reduce food waste and we are glad to be able to contribute to this initiative,” Bengt Roser concluded.
FifFiS® provides tasty, delicious ready-made meals without the need for any more kitchen equipment or skilled chefs. Using unique Torus Pak® packaging technology, frozen meals can be cooked to perfection by any staff member, saving time on service whilst serving perfectly plated food. FifFiS® meals offer a variety of meals to suit any dietary or cultural requirements. The FifFiS® revolutionary concept transforms the way we cook and serve food by providing the solution to lack of space and shortage of chefs whilst adding value to the customer experience.
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