RESPONSIBILITY THAT TASTES GOOD

DIETARY AWARENESS

Many of our customers eat their main meal daily at our facilities. Which means we have a major responsibility to fulfil! Using carefully selected ingredients, nutrient-preserving preparation and menu planning that offers plenty of variety, we make sure that meals taste good time and again. In addition, our special nutritional concepts promote an awareness for a balanced diet. Ever since 1988, the ten recommended guidelines from DGE, the German Nutrition Society, have formed the basis for our dietary strategy:

1.   Enjoy a variety of foods
2.   Fruit and vegetables – eat “5 a day”
3.   Choose whole grain
4.   Supplement the selection with animal-based foodstuffs
5.   Take advantage of health-promoting fats
6.   Use less sugar and salt
7.   At best, drink water
8.   Prepare with care to preserve quality
9.   Be observant: eat and enjoy in moderation
10. Watch your weight and exercise

SUSTAINABLE PURCHASING

In selecting our vendors and suppliers we pay attention to sustainable methods of cultivation and breeding. Just as important to us are compliance with regulations to protect species, environmentally compatible transport routes and fair working conditions for the employees at all enterprises involved. We procure goods and services within a range extending from international producers all the way to specialised local operations. The use of regional foods can be an effective means of thereby reducing the burden on the environment and the climate. Key term: shorter transport routes. Whenever possible, that’s why we opt for vendors, suppliers and producers from the more immediate vicinity – particularly when purchasing vegetables, fruit, meat, dairy products, freshly baked goods and beverages.

ENVIRONMENTAL PROTECTION

Everything we do has an influence on the environment and the society we live in. We are well aware of this. That’s why nature conservation and climate protection are firmly anchored in our company policies and guidelines. Our goal is not only to comply with statutory provisions but surpass them in order to minimise the detrimental impacts of our actions on the environment. The following areas represent examples that typify our environmental initiatives:

• Waste prevention
• Waste recycling
• Save on energy consumption
• Reduction of transport routes
• Ecological cleaning agents

STAFF DEVELOPMENT

The men and women on our staff are our most important asset. Not only because our commercial success relies on their readiness and commitment. It’s also because targeted objectives can only be achieved when each and every individual is motivated to make his or her contribution. The following components are especially important to us in this context:

• Occupational safety and health protection
• Personal further development
• Fair salaries and social benefits
• Training 

You can find all details about this at Job Vacancies.

INTEGRATED MANAGEMENT SYSTEM

The guidelines contained in the IMS are manifested in compliance with legislation, with our high internal standards, and with the specifications posed by the norms DIN EN ISO 9001 (quality management), DIN EN ISO 14001 (environmental management) and OHSAS 18001 (occupational health and safety assessment management). Above and beyond these, the international “Safety First” programme at the Compass Group helps us to establish a safety-oriented culture within the company.

QUALITY & SAFETY

In the food service sector the company pays attention that a closed-loop quality assurance chain is maintained – from the breeding of livestock and farming of foodstuffs to production hygiene at the supplier, all the way to inspection of incoming goods. Every one of our partners must subject themself to the strictest supplier audits on a regular basis. In kitchens and restaurants we attach a great deal of importance to compliance with HACCP guidelines (Hazard Analysis and Critical Control Points) and to the basic principles of “Good Hygienic Practices”. This means: Foods are stored, prepared and served exclusively under hygienically flawless conditions at our facilities.

Cleaning and disinfection take place in accordance with detailed cleaning schedules that are drawn up individually for each segment of the kitchen. All members of staff receive the necessary information and courses of training on a regular basis for this purpose. Quality, hygiene and safety at our unit facilities are audited via unannounced internal and external inspections at least once a year. The audits are conducted by a specialised external institute.

OCCUPATIONAL SAFETY AND HEALTH PROTECTION

One single accident can substantially impair an individual’s quality of life. We want to urgently avoid this. That’s why safety always comes first and foremost. Specific, concrete recommendations for action have been compiled in the international “Safety First” programme for the Compass Group. Above and beyond that, our Occupational Health and Safety Assessment Management System has been certified in compliance with the OHSAS 18001 standard. Through a series of preventive measures and courses of training we are reducing the number of accidents at work and other incidents from year to year.

CRISIS MANAGEMENT

Environmental catastrophes, work accidents, food scandals: Our experienced Crisis Management team steers both processes and communication proactively when an unforeseeable malfunction occurs.

For example, we take suspicious occurrences pointing to food-borne illnesses extremely seriously. Our Quality Management department offers an “Emergency Service” in such cases which can be reached at any time: 24/7, around the clock, seven days a week. Posters displaying our Service Hotline are put up at each company restaurant and all premises for business. Our members of staff are schooled and know precisely which steps they must initiate when an unexpected situation occurs.