Staff Catering

Staff Catering with Dussmann Service

Catering is like creating a good menu; the more discerning the approach, the better the result. From the presentation to the selection of meals on the meal plan, we prepare a unique, individual concept for each individual client. And you can depend on our many years of experience when it comes to planning and setting up catering operations.

High levels of quality are important in achieving success and we maintain high standards at all stages of the catering process. The regional structure, a professional site manager and our client-oriented quality systems guarantee flexibility, reliability and exceptional service. We are certified according to DIN EN ISO 9001 and HACCP but our standards exceed the minimum levels by far. Our staff receive excellent training at the company’s own training center including the unique Dussmann training course on food and personal hygiene which is in accordance with DIN 10514 and consists of 120 foils.

Catering at Your Company

Our services are as individual as your demands. We can offer a number of organization forms and catering types, tailor-made for your needs. Whether we take on one catering service or a number of them, we can adapt to any solution. We provide not only a variety of meals but also modern technology, a comprehensive supply network and all of the services involved in the provision of catering to your staff facility.

Staff Catering Concepts

Planning plays a central role in our catering concepts and is the indispensable basis of a professional, cost-efficient catering operation.

For your staff restaurant, we offer:

• Analysis and evaluation of the status quo
• Identification of rationalization potential
• Support in kitchen planning and equipping
• Cost calculation

Catering Technology

We work with modern technology in food production and distribution which can be adjusted flexibly to the requirements of each individual situation.

Food Production:

Cook & Serve or Cook & Chill are the systems which we prefer to deploy but the final decision depends on your company’s situation. The choice of production system includes:

• Cook & Serve
• Cook & Chill
• Cook & Freeze
• Fresh production on site
• Delivery

Our Systems

In order to make cost structures transparent, we work with goods logistics software which supports the process, from recipe administration to meal planning, production, post-operative cost-calculation and an inventory of all of the processes involved in catering.

Every branch manager has the authority to make the necessary financial decisions him or herself which guarantees a swift decision-making process.