Variety on the menu.
Care in every step.
Employee menus shaped around shifts and working conditions. Food safety controls follow each meal from suppliers to service, supported by staff training.
From our bakery.
To your table.
In-house bread and pastry production complements our everyday meals. Professional equipment and an experienced team support control over preparation, consistent products and reduced dependence on external suppliers.
Food safety at every step.
HACCP controls, hygiene procedures and trained staff are part of our operations. Our approach covers the following areas:
- Supplier selection and checks
- Temperature monitoring
- Process and workplace hygiene
- Product traceability
- Allergen management
- Regular staff training
Standards & certifications
Standards listed in the company documentation cover quality, the environment, food safety and occupational health and safety.
ISO 9001- Quality management
ISO 14001- Environmental management
ISO 22000- Food safety management
ISO 45001- Occupational health and safety
Closer to our suppliers.
Over 90% of suppliers are local, according to company figures. We connect procurement with supplier checks, production planning and quality control.
Questions about menus.
Meal choices and specific requirements are discussed within the agreed catering model.
How are meals selected for our team?
Seasonal menus and rotating choices are shaped around employees, shifts and working conditions. Vegetarian and fasting options are part of the range; specific selections and requirements are agreed with the gastronomy team.
Menu choicesHow should we discuss allergens and dietary needs?
Include specific requirements in your enquiry so the gastronomy team can consider them alongside the menu and preparation conditions. Allergen management is part of food safety controls. Options and conditions are agreed individually; a dietary request does not automatically mean an allergen-free meal.
Speak with our team