FoodMed restaurants are the result of research, innovation, training, transfer of knowledge and technology to different companies of the restaurant business and food sector.
FoodMed works on aspects like:
- Cuisine management improvement (production systems, control, hygiene, packaging and maintenance systems, to ensure that all organoleptic and nutritional qualities of a product are being maintained, to avoid losses, to complete the gastronomic offer, traceability, etc.)
- Increase the profitability
- Increase profitability of establishments
- Assembly cuisine
- Deep freezing
The I+D+I gastronomic centre of FoodMed promotes a technologic collaboration with companies to achieve the gastronomic excellence.