Meat restaurant: table bread, pita for skewers — all parve
In a meat restaurant every baked item has to be parve. A baked-and-frozen baguette reaches the table warm after a few minutes in the oven, focaccia is cut for the bread basket, and pita wraps skewers and arayes. A restaurant serving 80 covers a day needs about 40 kg of table bread a week, plus pitas.
- Table bread per cover
- 60–80 g
- Baguette
- Baked and frozen, warmed in the oven
- Parve or dairy
- Parve only
From menu to product
Which product goes into which dish.
Example order
Weekly order for 80 covers a day. Baguette and focaccia are baked and frozen; pitas come fresh over several deliveries a week.
| Product | Arrives as | Units | kg |
|---|---|---|---|
| Plain focaccia | Baked & frozen | 40 | — |
| French baguette, 400 g 400 g | Baked & frozen | 80 | 32 |
| Pitas | Fresh | 90 | — |
| Braided sesame challah roll 120 g | Fresh | 80 | 9.6 |
| Total | 290 | — |
Equipment
- A convection oven at 200 °C to bake in batches through service.
Tips from the field
- Bake 2–3 baguettes at a time every 30–40 minutes — warm bread on every table and no pile of leftovers at close.
- Focaccia is cut into pieces for the basket; serve 2 pieces per cover.
Common questions
How do I know a baked item suits a meat restaurant?
Look for the “parve” mark on every product. The catalog has a parve filter, and every bread and bun is parve.
Opening a grill and meat restaurant?
Send us your menu and expected covers, and we will come back with a tailored order proposal.
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