We meet the quality and requirements for communal catering uncompromisingly and consistently. It goes without saying that our company is certified in accordance with EN ISO 9001. In addition, we repeatedly put ourselves to the test with strict tours of inspection and external audits by independent institutes – regularly with outstanding results. Our QM system includes an HACCP concept that guarantees the highest possible level of food safety throughout, from the hazard analysis to the consistent documentation of every process step.
Food procurement is more than just a working ERP system. The people that work for and with us have substantial knowledge of the origin, quality, taste and preparation methods of food. We work as regionally as possible and consolidate resources, logistics and costs wherever we can. However, the expectations and preferences of our guests and the local ecosystems mean that some of our suppliers purchase food from all over the world. Needless to say, our purchasing policy focuses on domestic products – sustainable and responsible.
But the quality standards we set ourselves also mean that we a hosts with (for) heart and soul – approachable, attentive and open, making our guests feel truly at home.
Further training at the Institute of Culinary Art (ICA)
In order to manage a catering business successfully, our operations managers need comprehensive expertise in food and food processing, as well as procurement and cost management. We offer our operations and regional managers further training in the form of extra-occupational studies at our ISO-certified Klüh-Akademie, and collaborate with the further training provider the Institute of Culinary Art (ICA).
You can find more information on further training at the ICA here.
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