─ FOR FOOD SERVICE PROFESSIONALS
your kitchen deserves.
We speak your language. We know what waste, turnover and consistency really mean. Our product solves real problems on your kitchen line.
READY IN 15 MIN
Oven, sous-vide or bain-marie
MINIMAL WASTE
Ready-to-serve product
FULL HACCP
Complete traceability
WEEKLY DELIVERY
Scheduled cold route
─ FOR YOUR KITCHEN
every week.
Saving on staff time
Your kitchen team doesn’t have to spend 12 hours cooking a brisket. The product arrives ready. Reheating takes 15 minutes. Put your team on what really makes the difference on the plate.
Zero waste, maximum yield
The vacuum-packed product loses no weight or moisture between intake and service. You know exactly how much you’re buying and how much you’ll serve. Predictable cost planning with no surprises.
Guaranteed flavour consistency
Unlike in-house cooking, our controlled process ensures Wednesday’s cheeks taste the same as the previous Monday’s. Your customer gets the same experience every time.
Full documentation included
Every product comes with a technical data sheet, allergens, nutritional values and reheating instructions. You have everything you need to meet regulations and train your team with no extra effort.
Customisable product
If you have a specific menu or your own kitchen concept, we can work together on exclusive smoking, a custom cut or a format that fits your gastronomic proposal exactly.
A product the chef would be proud to sign
Our rib steak doesn’t look like a bought-in product: it looks like signature cooking. The quality is so high that your customer will believe you cooked it yourself. And in a way, you did: you chose it.
─ COMPARISON
vs. working with Smokers.
| Aspect | In-house cooking | ✦ Smokers |
|---|---|---|
| Preparation time | 10–14 hours + staff | ✓ 15 min reheating |
| Flavour consistency | Variable (depends on the cook) | ✓ Controlled process, always the same |
| Waste and weight loss | High (30–40% in cooking) | ✓ Minimal, vacuum-packed |
| HACCP documentation | Your responsibility | ✓ Included with every delivery |
| Equipment needed | Smoker + hours of gas/energy | ✓ None. Just reheating |
| Menu planning | Hard. High variability | ✓ Easy. Fixed weekly delivery |
| Customisation | ✓ Full control | ✓ Possible by volume |
─ HOW IT WORKS
and frictionless.
1. Contact and agreement
You get in touch by email or phone. You’ll receive professional pricing with no commitment. We agree on volumes, frequency and terms in a single call.
2. Weekly order
You place the order. We confirm availability and send you the delivery note. The product is made fresh for each delivery route — never from warehouse stock.
3. Cold delivery
Delivery by refrigerated vehicle. Cold chain kept at ≤4°C from the workshop to your kitchen. Every box comes with a delivery note, logged temperature and traceability labelling.
4. Reheating and service
Oven at 200°C for 10–15 minutes, bain-marie or sous-vide at 65°C. The product recovers all its original texture and succulence. Plate up and serve. Your customer won’t notice the difference — but you will.
─ DOCUMENTATION
sorted.
Every product comes with all the documentation you need to meet regulations and to inform your team and your customers.
─ SOCIAL PROOF
trust Smokers.
─ B2B FAQ
your answers.
Shall we start?
Request your first order and see the difference for yourself.