A Reduction in Costs, an Increase in Quality

There are several sources of motivation to work with an external caterer. One is the classical Facility Management concept which allows our clients to concentrate exclusively on their core business whilst the secondary function is our core business. Another is the need to reduce costs through outsourcing.

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

In catering there are two potential means of rationalization: increasing revenue ( for example staff catering) and reducing costs.
Increased revenues can be achieved, only in discussion with the organization’s decision-making bodies (works council/ staff committee). 

An increase in revenues is often possible or even desirable, if it is linked to an increase in quality and/or changes in the ambience of dining rooms.

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.