Tar­te flam­bées have beco­me a suc­cessful, inter­na­tio­nal pro­duct in the past years – not just in Euro­pe. Today, the tar­tes are also app­re­cia­ted in Asia, Aus­tra­lia, Afri­ca and Ame­ri­ca, and are often given a regio­nal spin. The cate­ring sec­tor in par­ti­cu­lar has incre­asing­ly reco­g­nis­ed the poten­ti­al of our tar­te flam­bées as a quick and easy source of reve­nue. And as Gus­to Pala­ti­no has been the ide­al part­ner for the food ser­vice indus­try sin­ce day one, we have con­tri­bu­ted con­sider­a­b­ly to this tri­umph. Not just becau­se of our pre­mi­um qua­li­ty and deli­very relia­bi­li­ty – even for lar­ge quan­ti­ties – but first and fore­most becau­se we under­stand the dif­fe­rent needs of restau­rants and hotels, of sys­tem and mass cate­ring. After all, there’s a reason why today, we are more pre­sent in inter­na­tio­nal are­nas than ever befo­re.

So what makes our tar­te flam­bée spe­cia­li­ties the ide­al retail pro­duct? The ans­wer is quite simp­le: the incre­di­ble num­ber of pos­si­ble varia­ti­ons. Our bases can be adapt­ed to meet coun­try-spe­ci­fic needs, whilst top­ping varia­ti­ons are limit­less in the truest sen­se of the word. We can also design our tar­te flam­bées and bases as an indi­vi­du­al brand or chain store-spe­ci­fic in-house brand, and pro­du­ce them along with prin­ted labels and pack­a­ging in accordance to cus­to­mer requi­re­ments. Whe­ther fresh goods or in pre­mi­um fro­zen qua­li­ty, we offer our part­ners the oppor­tu­ni­ty to imple­ment their indi­vi­du­al con­cepts for their respec­ti­ve assort­ments.

In sys­tem cate­ring, dyna­mics are the be all and end all. At peak times, cate­rers need to be able to ramp up food pre­pa­ra­ti­on quick­ly and easi­ly. And wit­hout a loss in qua­li­ty, of cour­se. Our tar­te flam­bée bases are ide­al for this, as are our rea­dy-made fro­zen tar­te flam­bées. High­ly fle­xi­ble, easy to prepa­re and with long shelf-lives, our pro­ducts have prac­ti­cal­ly ever­y­thing it takes to ide­al­ly sup­port very dif­fe­rent con­cepts in sys­tem cate­ring. Whe­ther you use them to make your own crea­ti­ons, for cate­ring out­side of regu­lar meal times or to pro­cess lar­ge streams of visi­tors – we offer the ide­al solu­ti­on for your every sys­tem cate­ring need, in line with your mar­ke­ting stra­tegy, kit­chen pro­ces­ses and guest struc­tu­re.

Mass cate­ring is under­go­ing chan­ge. Fle­xi­ble working hours and mobi­le solu­ti­ons allow more and more employees to deter­mi­ne when and whe­re they want to eat. At the same time, guests cra­ve expe­ri­en­ces and incre­asing­ly look for light, modern offers. And tho­se can be very dif­fe­rent: regio­nal, exo­tic, vege­ta­ri­an and vegan as well as tra­di­tio­nal. With their easy-to-make, fresh top­pings, our tar­te flam­bée bases in par­ti­cu­lar offer enti­re­ly new pre­sen­ta­ti­on oppor­tu­ni­ties in mass cate­ring.

Howe­ver, the offer is not the only bene­fit; the kit­chen pro­cess is, too. Our tar­te flam­bée bases help opti­mi­se time and cost cal­cu­la­ti­ons, as do our rea­dy-made fro­zen tar­te flam­bées. Both can be pre­pared quick­ly and based on need as main meals or snacks, and requi­re low per­son­nel resour­ces. This also pre­vents excess and kit­chen was­te, which in turn has a posi­ti­ve impact on sus­taina­bi­li­ty and zero was­te con­cepts. The clean label prin­ci­ples – a key com­po­nent of our cor­po­ra­te phi­lo­so­phy at Gus­to Pala­ti­no – sup­ports the trust guests have in the kit­chen team.