We are always happy when our guests enjoy the food we serve. Of course, we start with delicious ingredients. But we also make sure that the concept is adapted to the individual needs of the diners we are serving and not the other way round.
The requirements of healthy, balanced nutrition depend on the age and situation of diners. This is what we focus on when we design a catering operation. Small children, seniors, office workers, students and patients with special dietary needs all have different nutritional requirements and preferences vary too.
But there are also basics that all operations have in common. Whenever possible, we purchase from regional suppliers, on request, in organic quality. And we select the production process as well as ordering, service and the method of payment that best suits the situation and the organizational and technical limitations of the client’s operation.
Find more information on the Dussmann Service website:
Our promotion weeks take up seasonal, regional and topical themes and add variety and interest to the meal plans of our staff restaurants.
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