Perfect Interplay of All System Components

A good catering concept is based on the successful symbiosis of four main components: technology, people, goods and time. A Dussmann Service catering system takes all these components into account. Our specialists’ detailed market knowledge is of great advantage in this respect.

When planning technical equipment, we analyse which is the optimal method of preparation: Cook&Serve, Cook&Chill or Cook&Freeze or any of their variations. The technical equipment must suit the facility’s conditions precisely in order to meet all requirements.

One of the greatest challenges when developing an individual catering concept is the perfect coordination of people and technology. The system installed can function well, only if personnel operate it properly. The selection of employees and training are therefore central to implementing a catering system. We plan our personnel acquisition, our job descriptions and our work plans accordingly and, if necessary, we adapt them to existing staff or explore the work market.

Product selection is determined both by the system used and market supply. Even the most efficient system can function only if the market can provide the goods necessary, either as raw materials or as pre-prepared products. Our market knowledge facilitates the compilation and choice of system components.

The time factor is also of great significance when choosing system components. If, for instance, you choose shift operation as a method of production which makes the process independent of operating times, this reduces the amount of technical equipment and space required. The reduced time pressure reduces staff stress levels. On the other hand, systems using fresh products are held in high esteem by customers. These systems require a large number of part-time employees and more technical equipment.

We are happy to provide comprehensive advice on the choice of the right system components for your facility.