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Division I — Protein · FoodserviceFoodservice protein, format-first
Kitchens do not run on tonnage; they run on formats. The group's foodservice protein offer is a format system — whole birds, butterflied birds, boneless birds, IQF pieces, squab — quoted as one program for operators and the distributors who serve them.
Commodity protein supply answers one question: the price of weight. Format-first supply answers the questions kitchens actually ask — what does the station do with it, how does it portion, what does a banquet night draw from the freezer. Every protein line in the group catalog is listed with its format and pack stated, because that is the level a foodservice program is planned at.
The core of the offer is the quail system: graded birds for feature plates, semi-boneless and boneless for composed and production work, IQF breasts, legs, and lollipops for portion-counted service. Squab and rabbit complete the specialty end. The Spanish quail line is halal, raised on 100% vegetable feed with no hormones or antibiotics, and produced under IFS Food certified standards. Packs and sizes are shown exactly as supplied.
| Product | Detail | Pack / Format |
|---|---|---|
| Semi-Boneless Quail | Halal · Product of Spain | Vacuum, butterflied |
| Boneless Quail | Halal · Product of Spain | Vacuum |
| Quail Breasts | Halal · Product of Spain | IQF |
| Quail Legs | Halal · Product of Spain | IQF |
| Quail Lollipops | Halal · Product of Spain | IQF |
| Whole Rabbit | Halal · Product of France | Without head, frozen · 1.272 kg |
| Chicken | Halal | Whole / cuts on request |
Hotel and banquet operations run the IQF end of the system, portioning by the cover sheet. Restaurant groups run the middle — butterflied and boneless birds that standardize a dish across locations. Contract caterers and institutions run the breadth, rotating formats through a menu cycle from one supplier relationship. Distributors serving any of these carry the system as their specialty protein offer. Programs are quoted against the operation: outlets, covers, and the dishes the protein has to carry. Describe them in the request and the desk answers with formats matched to the work, not a generic list.
Quote a foodservice protein program
One form: company, the formats you want, and a volume estimate. A person reads it and replies by email.
What does format-first supply change for an operator?
Planning. When protein is bought by format and pack — not by weight alone — portion cost, prep labor, and freezer draw are all predictable before the first case arrives. That is the level menus and banquet sheets are actually built at.
Which formats suit banquet volume?
The IQF cuts and the boneless birds. IQF pieces portion exactly by the cover count; boneless birds portion in production ahead of the event. Both are drawn from the same program as the plated formats.
Can a distributor carry this as a specialty line?
Yes. The format system is the offer a distributor presents to accounts — retail packs for stores, kitchen formats for operators — and one request to the desk can structure the whole program.