Services

Our concept goes beyond simple catering: our service package is modular and fully customizable.

With flexible solutions, we always adapt to local needs—because for us, shared success is the most important ingredient. Our activities are built on three core pillars, taking into account all those involved in school catering: children, their parents, and school staff.

kuchař ve škole

reliability

oběd

The new school lunch

Nutritious meals made from fresh, seasonal ingredients are not only delicious but also support focus and daily energy levels through their balanced nutritional content. Visually appealing presentation and a friendly, inspiring environment help turn lunchtime into a true community experience for children.

Quality ingredients, careful menu-planning

It’s in all of our best interest that the meals served by Primirest are not only nutritious but also tasty and exciting for children. Our ingredient sourcing follows strict procurement guidelines, with a focus on safety, quality, and sustainability. With the help of our creative trainer chefs, our dishes are modern, varied, and meet not only the current regulations but also children’s expectations.

Healthy options for mid-morning and afternoon snacks

For most children, the food they receive at school makes up a significant portion of their daily nutritional intake. That’s why it truly matters what goes on their plate—its composition and how well it supports their healthy development. Primirest offers small meals that meet today’s nutritional and lifestyle standards.

PrimiSnack - the new generation of school buffet

In our PrimiSnack concept, we deliver the same high quality as in our restaurants. Our homemade sandwiches, healthy snacks, and freshly prepared drinks are made from carefully selected ingredients using our own recipes—not only for children, but also for school staff and even visiting parents. For our adult guests, we place special emphasis on offering premium-quality coffee as well.

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Real choice, less waste

Today’s generation of children expects to have the freedom of choice. Primirest make sure students can choose what they eat. We ensure that every dining facility offers children the option to choose. This doesn’t just make them more willing to eat the meals they’ve selected themselves—it also significantly reduces food waste.

Self-service solution

Our own experience, supported by numerous studies, confirms the benefits of self-service or ‘pick-your-own’ dining: children are more likely to eat food they’ve chosen and served themselves. They can select from the menu and quickly learn to portion their meals according to their needs. At our selective tray-return stations, children also learn that leftover food equals waste—and they enjoy the process of cleaning up after themselves. Based on our experience, even our youngest guests adapt quickly to this new system. The result? Up to 80% less food waste.

Samoobslužný model stravování
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An Inspiring Environment – More Than Just a Place to Eat

The best atmosphere is always found around food. Wherever the space allows, we design our areas to serve not only a functional purpose, but also to offer a place for relaxation and recharging. In our chill zones, students can unwind and recharge during breaks or free periods. A dining area that is both functional and inspiring is more than just a place to eat—it’s a community space that contributes to students’ well-being and enhances their daily experiences. With bright, friendly colors, natural materials, and comfortable furniture, our modern design combines practicality with aesthetics.

Sustainability

Conscious meal planning

To reduce food waste, we take action even before children see their meals— through mindful menu planning, optimal ingredient usage, the application of modern kitchen technologies, and by assessing children’s preferences. We further reduce surplus from prepared but uneaten meals through various food-saving programs. Our specialized partner ensures the safe removal and environmentally friendly recycling of food waste returned from plates to our kitchen. We measure leftovers in every case and communicate the results transparently to students—helping teach them what they can do about this important issue.

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