From the moment we start to the point at which on-site facilities are installed and beyond, we use and apply superior systems, processes, equipment and standards.

Our significant investments in information technology and our discerning approach to purchasing are just two examples on how we strive to adopt best practice throughout our business.

Primary concepts:

• high quality of service and foodstuffs under any environmental conditions (quality certifications ISO 9001, ISO14001)

• high attention to food safety (H.A.C.C.P. Hazard Analysis Critical Control Point)

• strict selection of foodstuffs from european and local suppliers, in respect of the laws of the different Countries

• high attention to H.S.E. (Health, Safety and Environment): all staff is regulary submitted to medical examinations and specific vaccinations

• professional, multi-ethnic and multilingual personnel

• high attention to innovation and staff training, even in respect of HSE rules

• quick problem-solving attitude through the constant intranet connection of our Continental Office with the Supervisors of all our locations

• flexibility to meet our clients’ needs, considering the peculiarities of the Countries where we operate.