Ready meals for hotels and room service to manage evening arrivals

A guest arrives after the restaurant closes, another returns and asks for something hot. For a hotel, these requests can become an additional service, as long as the offer is proportionate to the people and equipment available during that shift.

A selection of professional ready meals can help manage sudden orders: the main preparation is already done by the ready meal supplier, while the establishment is left with regeneration, presentation, and delivery.

The line Ready to Taste by RC Food® allows hotels to organize a room service menu with complete single-portion dishes to regenerate at the time of order. The advantage is being able to offer a hot meal in the room while reducing preparations, even when orders are occasional or come outside of restaurant hours. Defined portions help plan inventory and calculate the cost of the product per dish, while the staff can focus on plating and delivery. Below you will find a selection of proposals from Ready to Taste.

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Three Ready to Taste dishes to consider for an evening menu

An initial selection may include a pasta with a recognizable character, a baked preparation, and an alternative with ricotta and spinach. The RCFOOD catalog lists these references:

The pasta with potatoes and provola allows for expanding the offer of first courses with a proposal different from classic baked preparations. Lasagna and cannelloni, instead, enrich the choice with two different fillings.

The line Ready for Taste includes over 50 recipes among first courses, second courses, balanced dishes, and a selection dedicated to catering, offering versatile solutions for expanding the menu based on the different needs of the service.

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Plan the stock based on the evening requests

To determine the purchase, consider how many requests you receive outside of hours, which dishes are chosen and how much storage space you have. A very neat lasagna and another occasionally requested reference do not necessarily have to be restocked in the same quantity.

Also record the unfulfilled requests: they help distinguish between lack of demand and product depletion. Then agree with the sales team on the proposals and deliveries applicable to the structure.

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Frequently asked questions

How to manage room service when the restaurant kitchen is closed?

Professional ready meals allow for a varied selection of hot meals without starting all the kitchen preparations. With Pronti di Gusto, the assigned staff can regenerate the ordered portion, plate it, and deliver it to the room.

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What equipment is needed to prepare the room service dishes?

It depends on the selected references. The Pronti di Gusto range includes single portions that can be prepared in the microwave, useful for organizing a station with limited space. It is also necessary to provide space for storage at the indicated temperatures, a plan for plating and what is needed for delivery. The menu selection must start from the equipment actually available in the hotel.

The single portion dishes are convenient even if we receive few orders?

They can be a useful solution when requests are occasional: they allow you to prepare the individual ordered portions, reducing the need to start larger preparations. To assess its convenience, consider the cost of the product, required labor, storage, and order frequency. A limited initial assortment facilitates inventory management.

Build your room service menu with Pronti di Gusto

Do you want to expand the selection of dishes available in the room or organize the service even outside the restaurant hours? Request a consultation on Pronti di Gusto: specify the location, number of rooms, available equipment, and hours you wish to cover. The sales team at RC Food® can help you identify the proposals to consider for your hotel.

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