Delivery of dinners in office, is there an alternative?

an Important objective of personnel policy of the company is organization of nutrition staff during the working day. According to experts, the global market catering (or catering) is about 70 billion U.S. dollars, of which the Ukraine accounts for only 50 million. However, the Ukrainian market of catering grows every year by 15 percent, while food quality and service continuously improved.

For any organization, there are many ways of solving the problem of timely and quality nutrition of their employees:

- leave the nutrition to the discretion of the employees, everyone decides where and what to eat; - to organize their own dining room by incorporating this structural unit into the company; - to benefit from the experience and capabilities of professionals, relationships that can be built on a currently popular scheme with outsourcing.

For each option you can highlight your positive and negative characteristics, the first variant is particularly pronounced negative properties, because if you do not deal with the problem of catering staff, then with high probability he will not eat regularly and not the most healthy options from the assortment of fast food.

Yes, in order to effectively work, good food a must, the dinner should, if possible, consist of two courses and the food should be hot. It should be noted that the alternative to proper diet does not exist as a snacking junk food or sandwiches, and prolonged fasting harmful to the human body and lead to the same results – various diseases of the gastrointestinal tract. The consequence of neglecting proper nutrition during working hours will decrease the efficiency of staff.

as a solution to the problem suggests it would seem the easiest option – arrange private dining, purchasing all the necessary equipment and hire chefs. As a cheaper alternative to similar solution can serve as the organization "dining area" – room with a stove, a microwave and a refrigerator. It should be noted that this option is not much better leave nutrition to chance, since not all staff and not always to cook. In this case, the user should ensure that the dining area had turned into a Smoking room or a room for gatherings.

the Organization of such a dining area suitable for small companies with number of employees within the ten – twenty people as full-fledged canteen is financially viable.

For organizations with a staff of thirty or more people may be profitable organization, full kitchens and the employment of cooking staff. The downside of this approach is the complexity of design of all necessary documentation in accordance with the norms of the sanitary-epidemiological station and the relatively high initial cost, kitchen designed to serve approximately a hundred people will cost from 30 to 50 thousand dollars. In addition, it should be noted that the range of dishes in small kitchens, as a rule, very scarce, and to please any taste not quite easy.

at the same time, the company's management to cover additional organizational issues related to the organization and control of procurement of products, selection of staff, etc.

to Avoid all these disadvantages allows the involvement of professional catering companies that provide the full needs of the enterprise in nutrition.

the massive scale of the catering spread in the United States after the distribution of the skyscrapers that housed the offices of dozens or hundreds of companies, and I worked a huge number of employees.

the Catering company can work in several areas: delivery of ready dinners, catering, managing food plants in a rental at the customer premises, the device of banquets and receptions.

All of these segments of the catering market, despite the apparent differences, have much in common, for this reason, many catering company perform services in all areas, although, as a rule, one of the trends in their turnover prevails.

Most customers for the delivery of meals to the office quite a successful company. In addition to the cost of the lunch an important factor influencing the decision when choosing a supplier is the variety of the menu. Large catering companies carry out the rotation menu by a variety of customers order the same dish got to the client not more often than once a month.

a Clear tendency in the choice of dishes for delivery to the office is the preference of healthy and diet food. Dense meals rarely enjoyed popularity among office workers, as with overeating person sleepy.

There are in the activities of catering firms and logistics features. For example, rules SES is strictly prohibited the delivery of such finished products as jellied dishes, cakes with cream fillings and empanadas for the entire summer period, which lasts from April to September. All the major professional players in the market of outbound service take into account these features.