Optimising BQT kitchen

• Sustainability
• MBO
• HBO
• Studiejaar 3,4

Increasing efficency, productivity and sustanability within invitez, by...

• Redesign the BQT kitchen to become it's true destiny
• Combine the production with 1st class and the other restaurants to create a sustainable F&B concept
• Introduce an a la carte Breakfast for hotel and other guests
  
• Revamp and optimise the conference menu

Pressing restart

Redesign the BQT kitchen to become it's true destiny by converting it into a propare MEP kitchen where production and preperations is conducted. including: pastry, sauces, dressings, jams, cookies, sandwiches, soups, salads, beverages, and others are being produced. 

It's all about the MEP

Assist the operation by means of conducting basic preperation tasks, such as:

• Processing production requests
• Preparing products: peeling / cutting / marinating
• Sauces and long processes 
• Converting 2nd chance prodcuts

Breakfast service

Offer a la carte breakfast for hotel guests, alongside to other people within the buliding. Incl. students, teachers and other employees.

It is possible to offer breakfast until lunch time and serve it in both 1st class and Queen’s bar.

Yoghurt with muesli, seasonal fruit skewers, freshly squeezed orange juice

Healthy Start

Uitsmijeter / tosti

• Ham

• Cheese

• Bacon

Hollandaise Eggs:

• Benedict – ham / bacon

• Royale – smoked salmon

• Florentine – steamed spinach

Belgian waffle / Crêpe / Churros

• Fruits – berries / bananas / pineapple / poached fruits

• Whipped cream mascarpone

• Chocolate sauces – dark / milk / white

Build your own

• Eggs as your wish – poached / scrambled / fried / omelette

• Toast / Croissant / Danish / Belgian waffle / English muffin

• Cheese selection – old cheese / belegen / brie / fetta

• Meat selection – ham / roast beef / bacon / pulled chicken

• Sweet selection – jam / hagelslag / nutella / peanut butter

• Extras - Slow baked tomato / sliced avocado / steamed spinach / smoked salmon

Support 1st Class' production

•Baked goods 

•Sandwiches

•Salads

•Extras

Baked goods

Daily and weekly items, housemade as possible, incl.: Sausage rolls / pie selection/ pastry of the day / croissants /  Danishes/ cookies/ cupcakes / brownies / macrones / eclairs / 

etc.

Sandwiches

A variety of freshly baked breads with the array of fillings, BYO:

• Spread selection – aioli/ cream cheese/ hummus/ babaganoush/ pesto

• Meat selection – ham / roast beef / bacon / pulled chicken

• Cheese selection – old cheese / belegen / brie / fetta

• Sweet selection – jam / hagelslag / nutella

• Extras - tomato / cucumber / lettuce / rucola / red onion / sliced avocado / steamed spinach / smoked salmon

Salads

A variety of freshly prepared salads with the array of BYO:

• Leaves – lettuce / masculine / rocket / spinach

• Fresh vegetables – tomato / cucumber / paparika / red onion / avocado

• Grilled / others – eggplant / courgettes /

• Dressings selection – French dressing / olive oil / Balsamico,

• Meat selection – ham / roast beef / bacon / pulled chicken

• Cheese selection – mozzarella / halloumi / brie / fetta

• Extras - steamed spinach / smoked salmon / olives / boiled egg

Extras

Soup of the day

Daily meal

Daily deep fried item

Proposed Conference Menu 

Mostly based on the product line offered by 1st class, with additional options such as:

 fruit skewers/ fruit platters/ cheese platters/ charcuterie / smoothies / special beverages / etc.

Thank you for your time :) 

Let's make the world a better place!