Last year, in three canteens and twelve buffets on the premises of our company, we ate more than 215,000 portions of the standard menu, 121,000 portions of specialties, 180,000 portions of chilled food and almost 88,700 portions of chilled snack soup, of which up to a quarter of the portions were tripe. In total, we ate 605,000 portions of food.

 The TOP 10 ranking is led by fried schnitzel

If we wanted to create a ranking of the TOP 10 most popular dishes, schnitzel would take the first place with a safe lead, followed by Koložvár cabbage, fried cheese and dishes whose side dishes are dumplings, such as Hungarian goulash. The hit in the IMD canteen was the Spiš rib.

The five buffets also function as a bistro, where various specialties or minute snacks are also prepared. There, too, the "classics" are especially popular: fried schnitzel, fried cheese, grilled knuckles, pork belly and roast chicken.  About 20% of people were looking for meat-free, vegetarian, vegetable, in short, easier to digest, especially in the dining room in the Entrance Area.  the so-called "diet", i.e. the ratio in which we pay with our meal cards for hot meals versus for purchases in buffets, is 55% in favor of hot meals.

Guests consider the establishment of hot buffets in all canteens to be a big shift towards higher quality, and pizza from the Valcovne canteen is also popular.

30,667 kg of food ended up in organic waste.

Unfortunately, the trend of "mysterious disappearance of cutlery" continues. About 80 of them are "lost" per month. The annual number thus reaches almost a thousand.

Where do the raw materials come from

Many people honestly study food labels, look for local and Slovak products and foods.  Does Delirest buy raw materials from local suppliers? Says Vladimír Balog, Head of the Gastronomic Operation: "Within Delirest in all 4 countries (Slovakia, the Czech Republic, Hungary, Romania), we have a procurement process set up so that all ingredients pass our audit, while the strictest hygiene rules apply. We try to source raw materials and products from the Slovak market, but the production capacity and agricultural production are not able to cover all our requirements. However, we only have poultry from Slovakia, vegetables and fresh ingredients are from local suppliers. We import beef and pork because the volume produced in Slovakia is not sufficient."

Well-known chefs will cook with us again this year

Gastronomic activities such as the Gastro Calendar, the Deli Express and hosting famous chefs in our kitchens were very popular last year. Popular regulars include José, Marek Ort, Fero Sedlák and others. Delirest plans to continue these activities, after all, José cooked and served food in our kitchens back in January.

 

They will build a central cold kitchen

"The past year was also very difficult and turbulent for us, we made changes within the structure of Delirest. We are very pleased that we have managed to conclude a contract with U. S. Steel Košice for the next five years under conditions that are advantageous for both companies. It was not an easy process, it was the first time we were in such a tough tender after 12 years of cooperation, from which we emerged as the winner in competition with other companies. This is a great commitment for us for the future. We want to continue to develop services to the satisfaction of our customers, which also results in investments on our part. We would like to supplement the technologies in the kitchen in the Entrance Area and the IMD and replace the older generation machines with new, more modern ones, which will have an impact on the higher quality of food. In the Entrance Area, we want to build a central cold kitchen for the production of our own baguettes, sandwiches, salads, sweet glasses..., which we will offer in all buffets," says Gabriel Vrzal,  Regional Director of Delirest.

Photo: Arpád Köteles