Andre Mounier, chef at the staff restaurant of Provinciehuis Zuid-Holland, is responsible for the restaurant menu. “Before coronavirus came along, we’d have between 550 and 650 people eating here. Every working day, we had a huge peak. At 14.00, it was as though a swarm of locusts had been through the restaurant,’’ says Mr Mounier.
Mr Mounier continues: “We are gradually starting up again. In future, the number of guests we welcome in our restaurant every day will be lower than in the past. But that doesn’t mean that we won’t continue to offer as much variety as possible. Hygiene will also play a bigger role in the buffet. Therefore, besides ERU Portion Packs, we will also pack our desserts individually.’’
“In recent years, we’ve presented all the ERU Portion Packs on our buffet. Because we offer several 15-gram ERU Portion Packs, we give our guests choice and variety.”
“In recent years, we’ve presented all the ERU Portion Packs on our buffet. Because we offer several 15-gram ERU Portion Packs, we give our guests choice and variety. We like to look for sustainable and local options, and innovation is another important aspect for us. In each section of the buffet, we explore how we can offer the best assortment: from sandwiches to desserts and from fried food to vegetarian,” says Mr Mounier.
Mr Mounier continues: “Besides the lunch buffet, we also provide meals. We have many staff who work late into the evening or who have meetings. This will increase with hybrid working, so there will also be more focus on that in the staff restaurant. In the future, we might work more with the ERU Cheese Spreads too, because they are also ideal for preparing delicious meals.”
