ARIANO NEL POLESINE - The restaurant industry is under pressure, squeezed between staff shortages, rising energy costs and increasingly reduced margins. In this scenario, where professional kitchens struggle to guarantee continuity and speed of service, comes a proposal aimed at changing the very way of working: the one presented by Mancin Nadia Srl at Tuttofood. Not simple ready meals, but a line designed as an operational response to the daily difficulties of the sector. The project revolves around refrigerated seafood gastronomic pouches, a range of seafood preparations already cooked and ready to use, designed to drastically reduce service times and simplify the management of professional kitchens. The goal is to allow restaurants, hotels, bistros, pubs, beach resorts and delicatessens to serve seafood dishes in just a few minutes while maintaining a strong connection to Italian gastronomic tradition. “Not simply ready meals, but a new operational philosophy,” the company underlines, highlighting how today the foodservice market requires not only quality, but also economic and organizational survival. The difficulty in finding qualified staff, the costs of kitchen brigades and the impact of waste make the daily management of venues increasingly complex, while customer expectations remain high in terms of speed and quality standards. The developed line includes numerous seafood specialties: from octopus with potatoes to Luciana-style octopus, from cuttlefish with peas to stewed cuttlefish, up to Taranto-style mussels. These are joined by the “Base Mare” preparations, ready-made appetizers to serve or customize, and the new “Cotto di mare” product, designed both as a ready seafood stew with clam broth and as a base for first courses such as risotto, linguine, spaghetti and fregola. The concept is simplicity: “open the pouch, drain and serve” or “open, heat and serve”. According to the company, this simplification allows reduced preparation times, elimination of waste, portion control, lower personnel and energy costs, as well as greater consistency in the quality of the served product. “They do not replace the restaurateur, they help them. They do not eliminate the kitchen, they allow it to continue functioning.”
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