Less prep. More service.
Less prep. More service.
High-end mise en place for professional kitchens.
High-end mise en place for professional kitchens.
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02 — THE REALITY OF RUNNING A RESTAURANT
Great food is only half the job.
Great food is only half the job.
Recruiting, training, scheduling, prep, consistency, waste, sick leave, staff turnover and service — every single day. In 2023, 816 Swedish restaurant businesses went bankrupt — more than two a day. (Tillväxtanalys, 2024)
Recruiting, training, scheduling, prep, consistency, waste, sick leave, staff turnover and service — every single day. In 2023, 816 Swedish restaurant businesses went bankrupt — more than two a day. (Tillväxtanalys, 2024)
816
816
A restaurant should not become fragile because one person leaves.
A restaurant should not become fragile because one person leaves.
04 — THE HIDDEN COST OF PREP
Hours disappear before service even begins.
Hours disappear before service even begins.
46% / 20%
46% / 20%
Sauces. Purées. Sorbets. Biscuits. Garnishes. Ferments. Dessert components. Beautiful work — but costly work. Over two years, restaurant ingredient costs rose 46% while selling prices rose only 20%. (Visita, 2024)
We move the most time-consuming preparation out of your kitchen.
We move the most time-consuming preparation out of your kitchen.
90%
90%
of surveyed hospitality employers say chefs are difficult to recruit. — UHR / Demoskop, 2025
of surveyed hospitality employers say chefs are difficult to recruit. — UHR / Demoskop, 2025
05 — WHAT TAMIS DOES
We prepare the difficult parts. You finish the dish.
We prepare the difficult parts. You finish the dish.
Chef-developed professional preparations, designed for service — from sauces and jus to vegetable bases, Pacojet preparations, biscuits, tuiles, garnishes, desserts and ferments.
Chef-developed professional preparations, designed for service — from sauces and jus to vegetable bases, Pacojet preparations, biscuits, tuiles, garnishes, desserts and ferments.
Use your chefs where they create the most value.
Use your chefs where they create the most value.
Less prep — recover valuable kitchen hours.
Less prep — recover valuable kitchen hours.
More consistency — the same preparation, the same standard, every service.
More consistency — the same preparation, the same standard, every service.
More freedom — give your team more time for service, creativity and guests.
More freedom — give your team more time for service, creativity and guests.
Made by us. Served as yours.
Made by us. Served as yours.
TAMIS works quietly behind professional kitchens. Your menu remains your menu. Your guests experience the result — not the supply chain.
TAMIS works quietly behind professional kitchens. Your menu remains your menu. Your guests experience the result — not the supply chain.
08 — PRECISION AND REPEATABILITY
The same result. Every service.
The same result. Every service.
Recipes are measured precisely. Production is repeatable. Quality should not depend on who happens to be working that morning. Three in four U.S. adults say restaurant flavors are difficult to recreate at home. (National Restaurant Association, 2025)
Recipes are measured precisely. Production is repeatable. Quality should not depend on who happens to be working that morning. Three in four U.S. adults say restaurant flavors are difficult to recreate at home. (National Restaurant Association, 2025)
10 — HOSPITALITY & EVENTS
Every arrival can taste intentional.
Every arrival can taste intentional.
From hotel breakfast details and welcome snacks to mignardises, desserts and seasonal preparations — TAMIS supports the moments guests remember.
From hotel breakfast details and welcome snacks to mignardises, desserts and seasonal preparations — TAMIS supports the moments guests remember.
09 — TAMIS PLANT
Plants deserve the same ambition.
Plants deserve the same ambition.
A plant-forward range built with the same attention to flavour, technique and consistency as the rest of the TAMIS catalogue.
A plant-forward range built with the same attention to flavour, technique and consistency as the rest of the TAMIS catalogue.
11 — TAMIS STUDIO
Some problems need more than a product.
Some problems need more than a product.
7 in 10
7 in 10
Menu development. Bespoke preparations. Kitchen systems. Seasonal collections. Training. Culinary consulting. Seven in ten U.S. Gen Z and millennial adults now eat a wider variety of global cuisines than before. Menus have to move with them. (National Restaurant Association, 2025)
Menu development. Bespoke preparations. Kitchen systems. Seasonal collections. Training. Culinary consulting. Seven in ten U.S. Gen Z and millennial adults now eat a wider variety of global cuisines than before. Menus have to move with them. (National Restaurant Association, 2025)
12 — BUSINESS IMPACT
What could your kitchen do with more time back?
What could your kitchen do with more time back?
Operational discipline pays. Across 114 restaurants in 12 countries, reducing kitchen food waste saved the equivalent of approximately 70 kronor for every 10 kronor invested. TAMIS helps return preparation time and repetitive production to service and creativity. (Champions 12.3 / WRI, 2019)
Operational discipline pays. Across 114 restaurants in 12 countries, reducing kitchen food waste saved the equivalent of approximately 70 kronor for every 10 kronor invested. TAMIS helps return preparation time and repetitive production to service and creativity. (Champions 12.3 / WRI, 2019)
≈70 kr : 10 kr
≈70 kr : 10 kr
Actual savings depend on each kitchen.
Build a stronger kitchen.
Build a stronger kitchen.
Less prep. More service.
Less prep. More service.
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