What's included
- Planning from season start to finish
- Up to four meals to match shifts
- Delivery or on-site production
- Flexibility as staff numbers change
- Balanced, filling menus
A good table for the people who look after your guests
A hotel season is intense. From reception to housekeeping, from the kitchen to the entertainment team, every employee works long hours serving guests. At that pace, eating well directly affects both motivation and service quality. Our staff catering service lightens the load on your hotel kitchen and gives your team regular, filling meals.
Hotel kitchens are busy with guest service all season. Outsourcing staff meals lets you dedicate your kitchen's capacity to your guests. We offer this in two models: delivery from our central kitchen, or on-site production in your staff canteen.
Seasonal planning
Staff numbers change over the tourist season. We build a flexible plan for a team that is smaller at opening, at its largest in midsummer and shrinking again towards the end of the season. We can update portion numbers weekly and set up a separate routine for the shoulder months.
Meals that match shifts
- Breakfast: An energising breakfast for the morning shift that is quick to serve.
- Lunch: Soup, main course, side dish, salad and dessert or fruit.
- Dinner: A filling, balanced menu for the evening shift.
- Night meal: Light but nourishing options for night teams.
Menu and variety
Hotel staff eat in the same canteen all season, so variety matters a great deal. We plan our monthly menus so the same dish does not come round too often. Options for staff from different cultures, vegetarian dishes and alternatives for special dietary needs are part of the menu.
Hygiene and routine
Meals are prepared with temperature checks and either transported in insulated boxes or cooked in your canteen in line with hygiene rules. We set up the service routine around your canteen layout and can support you with equipment for a self-service line.
Pre-season preparation
Before the hotel season starts, we plan staff numbers, shift patterns, canteen capacity and meal times together. We look at your canteen's service line on site and recommend equipment if needed. We run a few trial days before opening to adjust menus and portions based on staff feedback, which helps avoid problems in the first week of the season. We stay in regular contact with your HR and kitchen managers and track changes in staff numbers weekly.
Across holiday regions
We can serve hotels in holiday regions such as Antalya, Muğla and İzmir through on-site production or a regional kitchen. Talking before the season starts makes planning easier. Share your staff numbers and meal schedule, and we will prepare a seasonal quote.
