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. The secondary function is our core business. Another is the need to reduce costs through outsourcing to a professional partner.

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

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.