Working with key stakeholders, we identified other key areas of improvement, and created a recommendation report outlining the implementation roadmap for these changes, which was to be presented to Hilton executive management.
We considered; processing at CPK, ‘deliverability’ by van, shelf life, appearance and reheating in the home. Some
We created over 90 components for cross utilisation in different meal path menus. Some of the star dishes of the range; teff and almond milk pancakes, super green frittata, turkey and quinoa meatballs in pepperonata, white tea and hibiscus iced tea and the golden chai moon mylk!