How We Work

OUR METHODOLOGY

Our catering plan consists of 4 steps.
We call this plan – Rapid Response Plan because it takes only 5 days to organize your event.

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1. Client identification and approach

Ongoing communication with existing clients or invitation to tender from new prospect.

2. Client visit at our production facilities

We are happy to welcome our clients to observe services in action and inspect our production facilities.

3. Collecting internal inputs and requirements

With the involvement of our F&B Manager we are analyze customer needs and specific requirements.

4. Commercial proposal and delivery phase

Prepare commercial proposal or tender package and execute catering services upon contract signature.

Environmental Stewardship

 

To appreciate organic food that is given to us by Mother Nature, we take liability in protecting the environment through proper waste management and recycling. We choose to use eco-friendly food packaging made from renewable and recycled materials.
Established good practices in waste management allow us to escape any land contamination and water pollution:
We remove food waste and other rubbish from rooms containing food as quickly as possible.
We don’t cook with the same oil twice, therefore all wasted cooking oil is stored properly in a covered leak-proof containers to avoid spill and later is collected by a licensed company for further disposal.
Waste/garbage collection is done on a daily basis; organic/nonorganic waste is segregated for further submission to garbage collecting company.

COMPLIANCE ASSURANCE

It is important for us to know that our company is compliant not only with internal policies and procedures as well as regulatory requirements, but it conducts business also in accordance with world-class standards. For this we have done extensive work within the company to go through ISO certification process. We approached global leader in certification – Bureau Veritas and successfully received first certificate on ISO 9001:2008 – Quality Management System in April 2013 and on ISO 22000:2005 – Food Safety Management System in December 2013. We ensure that our company maintains these certificates by going through the process of re-assessment and recertification on yearly basis.

We have developed a list of internal food safety procedures and temperature checklists that confirm our employees are following trainings and provide evidence to a health inspector that we are adhering to local standards and regulations.

We have developed a list of internal food safety procedures and temperature checklists that confirm our employees are following trainings and provide evidence to a health inspector that we are adhering to local standards and regulations.

We have developed a list of internal food safety procedures and temperature checklists that confirm our employees are following trainings and provide evidence to a health inspector that we are adhering to local standards and regulations.

Before supplying food prepared to the customer’s event, we take a sample of each meal and keep the samples in our refrigerator for 3 days. This also eliminates cases when company’s image might be damaged by unfair claims.

Operations

CATERING EQUIPMENT

To maintain appropriate temperature for the raw material and ready food, we’ve got 2 refrigerators: one located in the yard, and the other one in the warehouse for the storage of packed food; both of the refrigerators by TermoCold Company.

For safe transportation of the food from the kitchen to the client’s site there are 9 vehicles of Ford Transit equipped with refrigerators and 4 vans at our disposal.

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2

electric convection ovens by Altuntop, Turkey

2

proofing chambers by Altuntop, Turkey

1

flour sifting machine by Altuntop, Turkey

2

mixing machines by Atra Bakery Equipment Co. Ltd, Italy

2

dough kneading machines by Bosporus, Turkey

14

kitchen ranges and 2 professional four burner ranges

PRODUCTION AREA

Not to brag, but we have 11 separate areas in our facility to segregate functions as shown below:

  1. Confectionery shop
  2. Egg washing room
  3. Vegetable cutting room
  4. Vegetable peeling room
  5. Meat/poultry processing room
  6. Pans and pots washing room
  7. Hot meal room
  8. Salad room
  9. Hot meal cooling room
  10. Packing room
  11. Food shipping room

 

There are dry products and refrigerated storage units with total space of 3 131 cubic meters within the facility and supporting storage containers that are located outside adjacent to our facility.

We truly believe that we have special place at Fresh Catering, where we work our magic with ingredients and products. That is why we ensured that there is enough space for every stage of production. Our kitchen occupies area of 1000 square meters.