Even a perfectly cooked dish can be spoiled in transit. That is why logistics is as much a part of quality for us as the kitchen itself.
Dedicated vehicles
We use temperature-controlled vehicles. Hot and cold dishes are transported separately to avoid cross-contamination.
Insulated containers and labelling
Every batch is packed into sealed insulated containers labelled with the time of preparation, so shelf-life limits are strictly respected.
Delivery right on schedule
Routes are planned around the site’s shift times, so employees get hot food on time, with no waiting and no reheating.