In 2014 a culinary capacity expansion of the production areas at the headquarters in Frankfurt-Fechenheim took place. Right from the start, maximum efficiency and ergonomics, the latest findings in food hygiene, storage and processing, as well as environmentally friendly and energy-efficient aspects were taken into account in the planning of the building and integrated into the technical and structural design. Since then, the new production areas have set new standards in terms of quality, innovation and sustainability. On a total of 4,000 square metres, a team of 20 freshness experts produces up to 10,000 meals a day hand in hand with a perfectly coordinated logistics team, which ensures both the delivery of ingredients and basic products to the minute and the immediate delivery of freshly prepared meals.
Kitchen director is Sebastien Knoll, a native of Alsace and managing partner of our company. The organisational genius is the head of over 30 highly motivated, permanent employees, and also has a pool of around 50 top chefs working freelance. His credo: to achieve the best possible implementation of events planned individually for you is a daily routine for each of his employees.
This is directly noticeable for you, because here selected products of impressive quality are professionally prepared and presented to you as our guest at the highest level.
The menu planning for you as host in the centre of attention of your guests is always flexible, competent and in consideration of current nutritional trends, so that you can enjoy your event, no matter what kind of event, in a relaxed manner.
Translated with www.DeepL.com/Translator (free version)