Lower Costs and Higher Quality

There are several sources of motivation to work with an external caterer. One is the classical Facility Management concept: so-called secondary business is delegated to professional partners for whom, in turn these tasks are the core business. Another is the need to reduce costs through outsourcing.

In Dussmann Service catering concepts, the price is linked to quality. Our aim is to utilize rationalization potential and, at the same time, to increase quality.

In catering there are two potential means of rationalization: increasing revenue and lowering costs.

Increased revenues can be achieved, only in discussion with the company’s decision-making bodies (works council/ staff committee). An increase in revenues is often possible and desirable even, if it is linked to an increase in quality and/or changes in the general ambience.

Reducing costs requires a detailed cost analysis during which purchase prices, storage logistics, menu planning, production processes, staffing, opening times and many other elements are examined. The most important prerequisites for successful implementation are partnerships of trust and careful, accurate procedures.