Staff meals
Staff meals are hot lunches on your premises that fit into every shift's break. We plan the menu, serving and payment model around your schedule and handle daily operations.
We agree menus, serving times and how portions are recorded. Payroll headcount and canteen attendance may differ, so planning uses shift attendance and actual demand.
With shared payment, the employer subsidy and employee contribution are defined separately. The company sets the subsidy; tax treatment should be discussed with its accountant.
Well-fed employees get less tired, stay on site during lunch and value their employer. For many manufacturers a canteen is a strong hiring argument.
The company chooses how meals are paid for.
We plan serving for every break to avoid queues, including meals for night shifts.
Contact us — we'll visit, see the premises, confirm headcount and shifts and propose a solution. You can also book a tasting at one of our operating canteens.
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
Our canteens serve around 150 employees per site on average. For smaller teams, we assess the shift schedule and meal volume before proposing a format.
Yes, the menu is agreed with you and updated regularly.
Yes, meals are planned for every shift.
Next step
Tell us about your company — we'll suggest a format.