Betriebskantine

A company canteen is a specialised dining area within a company that offers employees healthy and tasty meals. It not only provides daily catering, but also boosts motivation and productivity. With hot and cold dishes, including meat, fish, vegetarian and vegan options, all dietary preferences and special diets such as lactose-free can be catered for.

Offering and Services

Among the core tasks is the daily preparation of fresh dishes in the in-house restaurant, complemented by support with company celebrations and service in the conference area. Themed weeks add further highlights. A calendar provides an overview of culinary highlights. A weekly rotating menu ensures variety.

Flexibility and Customisation

The service provider egora flexibly adapts the offering to needs and budget. Possible options are:

• Daily delivery of fresh meals directly to the workplace
• Delivery service for offices, canteens and break rooms
• Canteen outsourcing as a full-service solution
• Consideration of vegetarian, vegan and lactose-free requests

Eating together fosters team spirit and makes the company more attractive.

Mobile Company Canteen

For companies without their own canteen infrastructure, the mobile canteen offers an ideal solution. In the Karlsruhe region, daily delivery is possible without a fixed contract term or ordering obligation. This flexibility is particularly practical for companies in transition phases or with strongly fluctuating employee numbers.

The Modern World of Work and the Pandemic

With home office and flexible working hours, canteen catering must also be flexible. During the pandemic, many canteens had to close; service providers responded with mobile solutions and delivery services that also cater to employees working from home. These models remain in place and permanently complement classic canteen structures.

Solutions for Every Company Size

From the small start-up to the large corporation, companies benefit from scalable offerings. Small firms appreciate the flexibility, while larger ones rely on full-service concepts that range from preparation and delivery to infrastructure. This leaves more time for core competencies, while catering is in professional hands.