Canteen setup
Setting up a staff canteen means planning the kitchen and serving line, choosing equipment and staff, building the menu and recipe cards, arranging purchasing, implementing HACCP and launching daily operations.
Operator 360° covers the whole cycle: from the first site visit to the day employees get their first lunch.
Opening a staff canteen at a factory starts with site data: peak-shift headcount, break duration, available space, utility capacity and menu format. This connects kitchen capacity to real demand.
We also agree funding for premises preparation and equipment, meal payment and management after opening. Launch investment is considered separately from daily food service costs.
We start with a site visit: premises, utilities, headcount, shift schedule and how much time people really have for lunch.
From this we build the catering model: number of meals, serving format, throughput and the kitchen and hall area required.
At minimum — premises that can be connected to water, sewage, power and ventilation, plus launch funding agreed with the company. Technology, equipment, staff and processes are handled by the operator.
The kitchen follows the product flow: receiving, storage, preparation, hot kitchen, serving and dishwashing, with clean and dirty flows kept apart. The serving line is sized for the peak shift so the queue keeps moving.
Equipment is chosen for the menu and portion count, not the other way round. Excess capacity wastes money and power; too little causes breakdowns at peak hours.
We hire and train cooks, kitchen hands, servers and a production manager before launch. The cyclic menu has recipe cards for every dish, giving consistent taste and predictable cost. HACCP is implemented from day one: control points, temperatures, logs and named responsibilities.
Cost depends on the premises, required equipment, headcount and meal format. Exact figures follow a site visit.
A dedicated English-speaking manager for your plant and headquarters.
A bilingual contract (EN/UA) and monthly reports in English.
Food safety procedures based on HACCP principles.
Services provided by Sole Proprietor Dmytro Diring (FOP Diring D. V.), with official contracts and invoices.
Backup suppliers and flexible serving schedules.
We adapt to your group's HSE, audit and ESG requirements.
Questions and answers
It depends on the premises and scope. After a site visit we provide a launch plan with stages and dates.
Yes. An audit of the premises or existing canteen is a typical first step.
Operator 360° hires and trains staff, unless you want to keep some employees on your payroll.
The operator implements and maintains the procedures daily.
Next step
Tell us about the premises and headcount — we'll suggest a catering format.