For 50 years we have been working with the most prestigious Italian and international hotels. Among other things, we deal with the organisation of work flows in areas dedicated to the preparation, cooking and conservation of food and dishes, as well as serving and washing up.
Right from the design stage, GICO gives its clients the benefit of its know-how and experience to optimise the flow and management of hotel catering facilities.
• Incoming good area.
• Storage of dry and fresh raw materials.
• Preparation and production area.
• Plating up and serving.
• Conservation and washing up.
We carefully study all our projects so that the work flow is agile and functional, with the advantage of saving time, managing activities better and drastically reducing waste.
We know hoteliers’ needs very well and can give the right support at the planning and installation stages. With our experience we can run complex projects in high profile hotels.
One example is the Grand Hotel Royal & Golf, one of the best five-star superior facilities in Italy and the heart of Courmayeur’s hospitality.
Due to its philosophy, the hotel management has found GICO a reliable partner that can provide the right support at the design, installation and post-sales stages. Thanks to a sound customer service, we can be at our clients’ side throughout the project.
The accommodation facilities of the Grand Hotel Royal comprise a number of eating places, including the Petit Royal and the Grand Royal. The former is a gourmet restaurant, awarded a Michelin star and ‘home’ to the talented Chef Paolo Griffa; the latter is the restaurant for the hotel’s guests.
Two well-defined, clearly distinctive formats, two completely different sets of needs.
In the Petit Royal Restaurant everything has been strictly tailor made. From the MIA cooking suite, created together with the chef, to all the kitchen equipment (hot, cold and neutral) and the structures and infrastructure in the kitchen: everything has been made to the chef’s requirements so that he can fully express his culinary ideas. This is a ‘green’ project, with low emissions and the most modern technology to guarantee top quality performance.
For the Grand Royal Restaurant we have created a modular solution that integrates perfectly with the organisation of the facilities: from storage to preparation, from cooking to distribution. This is robust, quality equipment designed for managing the flow of an important hotel that provides high-end catering for large numbers.
With this outstanding project, we have produced a perfectly structured kitchen workflow that, together with the high efficiency of our equipment, has given the Grand Hotel Royal & Golf management the opportunity to optimise its catering services and the work of the kitchen staff, reducing waste and considerably improving performance.
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