The WKO Styria want to be a role model for the company catering with this project and establish its

Graz (OTS) - The modern world of work introduces people great individual challenges. A required custom lunch helps them to provide physically and mentally performance. Therefore, the modern GOURMET restaurant in the Styrian Chamber of Commerce became the first company restaurant tasting kitchen its employees, tasting kitchen members, WIFI customers and campus tasting kitchen students daily functional tasting kitchen eating (R) meals that not only taste delicious, but provide the body specifically with those nutrients that needed in today's everyday work.
The new product line functional tasting kitchen eating (R) is the result of an extraordinary collaboration tasting kitchen with the Institute of Nutrition and Metabolic Diseases in the black clinic under the direction of physician nutrition Prim. Dr. Meindrad Lindschinger. Together with GOURMET tasty main dishes and snack services have been developed based on the concept of functional food eating (R). They include, inter alia, a particular tasting kitchen mix of B-vitamins and magnesium. These nutrients help to reduce fatigue and fatigue and make therefore particularly fit for the work and personal life. functional eating (R) - Food with added value
"It is no longer enough to lunch just to fill the stomach and temporarily to ensure that workers are fed up. Everyone is different. The respective load and the nutritional needs differ individually. It is high time that we adapt the diet to meet the needs of the people and not vice versa, "explains the head of the Institute of Nutrition and Metabolic Diseases, Dr. Meinrad Lindschinger. "Anyone who works in the office, needed nutrients, other than as shift workers and artisans. In functional eating (R) everyone gets what he needs. We use here but no 'artificial nutrients' at, but only use native foods. functional eating (R) proves tasting kitchen once again that our daily food does not have to be complicated, just because it is necessary adapted. "
"Together with the chefs and nutrition experts from GOURMET we have natural foods with specific nutritional profile carefully combined and it creates delicious meals with added benefits. The high nutrient content at the same time max. 600 kcal per main course is managed by the special tasting kitchen recipes, the food selection and the careful preparation. The dishes are unique in the Austrian market, "says Dr. Meinrad Lindschinger. WKO Styria is modeled at the operational, members and customers Meals
The WKO Styria want to be a role model for the company catering with this project and establish itself with this offer as a reference site for a modern industrial, member and customer meals. "In addition to the employee and members of catering customers catering plays a very special role, because with the Institute for Economic Promotion (WIFI) and the University of Applied Sciences Campus 02 counts the WKO Styria's top training providers in the country," says WKO Styria deputy director and WIFI Styria Head Ing. Mag. Peter Egger high. Finally, each year complete more than 37,000 employees a future-oriented training in WIFI, 1,200 students receive a high school qualification in Bachelor and Master studies at the campus 02 and 1,200 young professionals will be accompanied in the 20 master schools on their way to qualification tasting kitchen awarded the "Master". These courses require the participants maximum concentration and effort. The food supply helps the participants to provide physically and mentally excellence in their training. Tastes good - feels good!
"With our new foods we want to make it as a culinary business partners easily, and their employees to do something good. For whosoever will then be fit and productive at work and also in the leisure, catering needs with appropriate nutrient density. After all, a hot lunch is for many people the main meal of the day and will receive about 30 percent of the daily nutrient requirements cover. An adapted to the needs of operational lunch can therefore make an important contribution to an optimal lifestyle and motivation in the workplace. A win-win situation for everyone, "says Herbert Fuchs, Managing Director of GOURMET.
"We provide the right food for each working world - from small-and medium-sized business to large employers such as the WKO. In addition to our cooking skills, we advise and assist companies in the planning, establishment and operation of restaurants. For employees not only want good, varied, convenient,