What's included
- Balanced menus planned monthly
- Meals cooked fresh every day
- Serving line and staff in your canteen
- Diet and special dietary options
- Fixed meal times and one point of contact
The same care, at the same time, every day
The two things that matter most in corporate catering are continuity and trust. Your team sitting down to a hot, tasty and balanced lunch at the same time every day directly shapes the working day. We run our contract catering with that responsibility in mind: every step, from the menu plan to delivery, follows an agreed routine.
Meals are cooked on the morning of delivery in our nearest kitchen or in a kitchen we set up in your region. After a temperature check they travel to your canteen in gastronorm containers, where our team sets up the serving line and serves. We fix the delivery time around your working hours and can plan more than one delivery for businesses that work in shifts.
Menu planning
Our contract menus are prepared monthly and shared with you in advance. A typical meal includes soup, a main course, a side dish and salad, and dessert or fruit. We balance protein, vegetables and carbohydrates and make sure the same dish does not come round again too soon. Seasonal vegetables and Aegean olive oil dishes are a regular part of our menus.
Special dietary needs
If some of your staff are vegetarian, diabetic, gluten-free or have specific allergies, we plan for these needs from the start. Special meals are packed separately and labelled with a name or code, so there is no confusion at distribution.
Hygiene and food safety
Food safety is not negotiable for us. We apply temperature checks and hygiene rules at every stage, from receiving ingredients to cooking, portioning and transport. We keep a sample of each day's meals and clean and disinfect equipment regularly. Our vehicles and containers are used for food only.
Who it suits
- Factories and production sites
- Offices and business centres
- Schools and training centres
- Staff canteens of hotels and resorts
- Construction sites and field teams
- Healthcare facilities and clinics
What does a sample week look like?
Monday might be red lentil soup, oven-baked chicken, bulgur pilaf and a seasonal salad; Tuesday ezogelin soup, white beans with meat, rice and cacık; Wednesday vegetable soup, meatballs, roast potatoes and yoghurt; Thursday tarhana soup, green beans in olive oil, pasta and fruit; Friday yayla soup, fish or chicken sauté, vegetable rice and a dessert. This is only an example: we build the menu with you around your team's preferences, the season and the pace of work. Every week includes at least one pulse dish and one vegetable dish, and fish appears several times a month. We keep desserts light, balancing them with milk puddings and fruit.
How we get started
First we talk through daily portions, meal times and the delivery address. If you have a canteen we plan the service layout; if not, we agree how distribution will work. Starting with trial days, we fine-tune the menu and portions based on your team's feedback. Fill in the corporate quote form or call us to get started.
