Our way of Food Service
Catering Services include everything within the world of food and hospitality. An in-house food service outlet or cafe is a great way to promote staff wellbeing. In addition to providing a space to relax, re-energise, and socialise, it can help boost productivity by reducing the time spent elsewhere acquiring food.
Few areas have undergone such major development as the catering, food and hospitality industry has over the last decade.
Mitigating risk for your business
Serving food obviously comes with some risk, which is why we go far in creating clear processes for maintaining the highest standards for food safety.
Still, general risk management is a growing need amongst our customers. In almost all larger relationships today, we manage risk for our customers. In a catering contract, food safety is of course at the top of the list. But the risks can include anything from liability to financial risk. Having developed solutions for risk mitigation for many years, our customers trust us to have the best solutions to make their organisation less exposed in this area.
Traceable local food
People are becoming much more aware of what they eat, and as a caterer we need to be able to offer local food with a high level of traceability and transparency.
Catering to your needs
At the heart of the term 'Catering' is the core promise that we are all about – to cater for you and your needs. It is about caring, and the well-being of your staff.
Local food concepts
In today's world with a wide range of new food concepts, MIS is determined to be at the forefront. We offer not only what others have on the menu, but we also innovate and drive our own global and local food concepts – from fine dining experiences to quick but healthy takeaway options.
Keeping up with modern eating habits
Historically, it was quite easy to be a caterer. You had a breakfast, lunch and dinner alternative. And your rush hours were in the morning, between 12.00 and 13.00, and sometimes you had a late sitting in the evening. But in today’s modern corporate world, people expect you to be there when they need you. In many industries the old eating clock just does not apply any more, so you need to be on your toes providing services around the clock.
What people want to eat is obviously the starting point for any Catering Service. Having a national business, it comes as no surprise that menus vary from country to country and from continent to continent. The key to success is to make sure that a menu varies, that it is in sync with what people want to have, and that it is prepared to perfection, taking into account all the new demands and special needs.
The environment is an important aspect of the general impression of the service. How the place looks and feels is a central part of creating an extraordinary service experience. We also know that an employee restaurant is a social space where colleagues may break bread or have a cup of coffee together, and this is always kept in mind during daily operations. Integrating new ideas on how each venue can be improved to cater to modern needs is MIS’ competitive edge.
How food is presented on the plate and how it is served are the third part of the service experience. And this is where MIS excels. Through the Power of the Human Touch, guests will be more than satisfied with the experience. A good experience means that customers are likely to repeat their visit to the restaurant, thereby reducing our customers' fixed costs.
One part of creating a great Catering Service is to enhance the experience beyond people's expectations. But equally important is food safety.
Making sure that guests are safe and that everything you serve is of outstanding quality might sound like a hygiene factor, but our customers really need a process-driven partner like MIS by your side to be perfectly sure. From our years of experience in the cleaning business, we know that hygiene is of the utmost importance for food safety.
High standards for food safety and qualityOur customers can rely on MIS to deliver the highest food safety standards to ensure a safe process all the way from farm to plate. We're sourcing more and more of our food from local farms, and meeting demand for high-quality, organically-produced food. All this is managed by our staff, who are trained in food safety when they join, and then regularly while they are with MIS.
We ensure that local food safety regulations and international standards are implemented and that our teams are fully and consistently trained.
Key Performance Indicators
We have Key Performance Indicators in place to evaluate the effectiveness and quality of our services, and ensure you are getting the most out of our relationship. These include assessing employee turnover rates, employee engagement, gauging customer experience / satisfaction, and service efficiency.
Additionally, here are some examples of key performance indicators for you to discuss with your service provider to ensure the performance of your current Catering Service setup:
- Guest satisfaction
- Quality surveillance
- Hygiene Documentation / FSMS
- Cost related to sub-suppliers and rebates
- Training initiatives for Catering employees