Facilities managers face the daily challenge of combining sustainability goals with an attractive guest experience in the company restaurant, without compromising affordability and health.
Using concrete examples, Drees Peter van den Bosch demonstrates how small choices can have a major impact on guest acceptance, waste, health, and cost control. He shows how employees can be brought on board with change without compromising on quality or experience. Additionally, he presents a practical 90-day approach that enables organizations to quickly achieve visible results and take immediate steps towards a future-proof business. foodservice.
To the facility managers present, workplace He explains to managers and clients who want to make sustainable foodservice tangible, feasible, and attractive why these interests often clash and why the perfect solution does not exist. It is precisely by making smart combinations that an approach emerges that actually works in practice.
