Alecat

Food Services

food services

Food is our heritage, we provide a daily canteen service of breakfast, lunch and dinner in addition to midnight meals and beverages, snacks & desserts.

On-Site Dining

Our regional expertise and broad range of services allow us to bring inspiring on-site dining solutions to thousands of clients. Our menus include sustainable recipes, fresh and healthy ingredients, with a wide range of delicious options.

On-Site Dining

Remote Dining

Remote Dining

We provide solutions for every type of company, including those with remote workers and no restaurant facilities.

 

Our flexible solutions give our clients the food they want, where and when they want it.

Sustainability in Our Kitchens

Eating Healthy and for Good

Our chefs create a range of delicious dishes and provide more flavorful and nutrient-rich meals. When it comes to eating healthier, you shouldn’t have to sacrifice the taste. Our nutritionists play a critical role in ensuring that the meals we serve satisfy our guests’ preferences. Their role is to create healthy, balanced meals adapted to guests’ lifestyles and their diversity of tastes.

Smart Sourcing

By sourcing more local and seasonal produce, and adapting sustainable operations, we continue to reduce our environmental impact and lower the carbon footprint hence contribute to the community around our sites. 

Reducing Food Waste

We work daily on reducing food waste through efficient planning, culinary creativity, and innovative cooking methods. We develop recipes that use the whole ingredient and think about food holistically.

Catering Guidelines

  • HACCP standards in the kitchen & other areas of operations
  • Deficiency Prevention System by monitoring and controlling all aspects of the operations.
  • Control and Measure the Performance by maintaining records.
  • Inspection System covering the physical aspects of the catering areas and work methods.
  • Quality Standards in terms of food and service are set in our Operations Manual Procedures.
  • Training & Implementation of Operations Procedures

Catering Guidelines