Vending Catering

Vending Catering with Dussmann Service

From presentation to the selection of ingredients, 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.

Vending 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 facility, we offer:

·          Analysis and evaluation of the status quo

·          Identification of rationalization potential

·          Support in planning and equipping

·          Feasibility calculation

Vending Technology

We work with modern technology which can be adjusted flexibly to the requirements of each individual situation.

Food Production

In general, we use the systems Cook & Serve or Cook & Chill but the final decision depends on your facility’s situation.

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 vending.

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