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Mirko Fabbri

Chef, Team Chef Orogel

The challenges of Modern Catering.

Lack of staff: the solutions available to the restaurateur, semi-finished products ready to be customised and examples for all catering channels (e.g. one product, many ideas and Easy Poké) 

Food Costs under control: Optimising purchases and limiting waste, ensuring standardisation and quality.

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  • 11 Oct

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