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We have organisational, financial potential as well as a broad scope of activities which, when combined, allow us to offer effective and innovative solutions which meet the highest standards and follow the most modern trends.
We provide our services for two sectors

  • Commercial customers – cafeterias, residential facilities, day-cares, kindergartens, schools
  • Health care – more

100 000

meals per day

0

wort coppers

0

catering dishwashers

0

specialised furnaces

0

production kitchens in Poland

We dedicate and provide our services to:

 

  • institutional customers: hospitals, residential care facilities, care and curative institutions, education facilities, companies and institutions
  • individual consumers who make use of meals prepared in our breakfast bars, cafeterias, restaurants

Why choose us?

Innovatory recipes - cuisine ambassador - Adrian Feliks, chef. In order to raise the standard of the meals that we offer, we commenced cooperation with chefs and culinary experts. The task of our cuisine ambassador, Adrian Feliks, is to recommend and introduce new culinary techniques and trends into food manufacturing as well as to identify innovative products, selection and right composition of which will constitute an answer to specific needs of our customers.

IT systems - We use an advanced customised software which makes it possible for us to professionally manage the process of: storing, dietetics, production planning, portioning and distribution.

Revolutionary technology, most modern equipment of the world brands - we cooperate with the largest companies from the food sector, especially when it comes to up-to-date solutions concerning preparation and processing of food. We introduce the most successful techniques and technologies of meals production, such as cook&chill, sous vide, fermentations, into the Polish market. In our everyday work, we use the most modern energy-saving equipment of valued world manufacturers, such as Rational, Rieber, Burlodge.

Ethics - We are a stable employer which focuses on providing legal employment. Often, in working with people we go beyond professional tasks. Those who work for us include people of different ages, those who want to work part-time, people with various disabilities and foreigners.

Quality centre - due to the fact that we strive for the level of our services to be higher and higher, in the Technology and Development Division we have launched the B+R research and development centre, this is where we work on innovative products and services. During regular training sessions our staff has the opportunity to get acquainted with the most up-to-date knowledge of experts from the area of dietary catering, modern culinary techniques and quality management tools.

Ecology - we are experts in solutions which reduce bio-waste in facilities with mass catering. By using our equipment we are able to reduce bio-waste volume by 70%. Technologies that we use, which are innovative in the Polish market and most advanced as far as European market goes, allow us to fully process the waste by means of biofermentation. In addition, we use PV solutions which directly influence the ecology by helping to produce about 40% of energy.

Our leaders

Beata Matlak

Manager of the Technology and Development Division

For over 20 years, she has been active in outsourcing services area. She manages the team of experts who implement the group strategy in the following areas: development of the products that we offer, process optimization, improvement of the quality of services as well as investment management.
She cooperates with operation department in the areas that include production planning (dietetics, technology) and equipment purchase.
Her passions include travelling and project management.

Rafał Urbanowicz

Branch Manager

He has 15 years of experience as far as outsourcing of food services for hospitals is concerned. He is responsible for supervising service performance. Using his knowledge, he effectively lowers the costs of the performed services and investments while sustaining the highest standards. He is in charge of 18 managers – regional and general.
In his private life he is an enthusiastic triathlete and he loves a quality read.

Beata Zych

Manager of the Purchase Division

For over 20 years she has been active in catering. Her qualifications from the areas of nutrition and dietetics, management, pedagogy and controlling allowed her to train many dieticians, educate patients of dietary clinics and international programmes as well as to become vice-president of a big catering company.
In Rekeep Poland, she is responsible for catering purchases, creating customer relations, negotiating contracts, selecting products to be sold.
In her free time, she looks after the elderly. Her passions include travelling, spending time with friends, gardening and collecting.

Joanna Otreszko-Arska

Branch Manager

Her interests, education and work are food-related. She had managed restaurants and co-organised introduction of foreign catering companies to Poland. She is an expert in the field of operation management for companies which provide mass catering for patients and cafeterias.
Work aside, her main interest lies in the mountains – from skiing to trekking – and in ancient history.

High quality of our services can be attributed to implementation, development and integration of a few management systems.

  • quality management system ISO 9001
  • environmental management system ISO 14001
  • occupational health and safety management system PN-N / OHSAS 18001
  • industry systems (ISO 22000, HACCP, GMP, GHP)

What do we do?

adapting kitchen rooms to current sanitary regulations

providing specialised equipment designed to manufacture and distribute meals

developing such menus which take into account specific requirements related to the nutrition of sick people

planning of the production of prepared recipes

selecting adequate manufacturing process

providing ingredients and products from selected suppliers

ensuring that the staff is trained and experienced

maintaining the proper sanitary condition, implementing food safety systems and standards

holding competent supervision and responsibility over the meals that we offer

adapting kitchen rooms to current sanitary regulations

providing specialised equipment designed to manufacture and distribute meals

developing such menus which take into account specific requirements related to the nutrition of sick people

planning of the production of prepared recipes

selecting adequate manufacturing process

providing ingredients and products from selected suppliers

ensuring that the staff is trained and experienced

maintaining the proper sanitary condition, implementing food safety systems and standards

holding competent supervision and responsibility over the meals that we offer