Everything your
cafeteria needs.

The cafeteria is the one service at your plant that every employee evaluates every day. That is why we run it with planning, standards, and someone accountable.

We take charge of your employees' food service from start to finish. We plan the monthly menu, buy from leading suppliers, cook, serve, and leave the area clean and ready for the next meal period. You define how many people eat and at what times; we build the service around your operation, the space you have, and your per-person budget.

Today we serve manufacturing plants of different sizes, from 200 to 2,000 workers, for companies such as Martinrea, Eaton, PSW, and Kautex. At that volume you also have to serve fast so the line doesn't eat into break time, hold the same standard at every meal, and protect hygiene at every step.

Our mission sums it up: to meet your employees' food service needs, with hygiene, nutrition, and flavor as the foundation. When your people eat well, you see it in the mood of the shift and in what is said about the company on the plant floor.

The most common complaint in a company cafeteria is repetition: workers already know what is being served on Thursday. Our menu is planned so that no dish repeats within the month.

We develop and manage nutritionally balanced menus with a wide variety of Mexican and international dishes. Each menu combines a protein, a side, vegetables, and a beverage, with physical work in mind: energy that lasts the whole shift, not a heavy meal that leaves people drowsy by mid-afternoon.

Monthly planning also brings order to the operation: it allows better purchasing, makes the most of seasonal produce, and holds the cost per person without sacrificing quality. And it gives your company something few cafeterias offer: knowing in advance what will be served.

Our vision is to be a leading company in the Mexican market by promoting the development and management of nutritionally balanced menus, always seeking the well-being of the people we serve. We apply that vision in every menu.

For the visit from corporate, the customer who comes to audit the plant, or the management meeting that runs into the afternoon, we offer a wide variety of gourmet dishes for executives.

Executive service is prepared with the same care as the main cafeteria and a different presentation: plated cuts of meat, fish, salads, and sides, served in the boardroom or in the area your company chooses. Your management team does not have to leave the plant or depend on a restaurant to host a visitor well.

Working with the same provider for the main cafeteria and executive service keeps things simple: the same kitchen, the same hygiene standard, and a single invoice. It also avoids an awkward contrast between what management eats and what the line eats, because both menus come from the same hands and the same ingredients.

Tell us how many people, how often, and in what space, and we will propose the format that best fits your plant.

Year-end party, plant anniversary, recognition ceremony, or the celebration of a goal reached: we prepare special dishes for your company events with the same kitchen your people already know.

An event has its own logistics: you have to serve many people in little time, hold food at the right temperature, set up and tear down without interrupting the operation, and leave everything as it was. A provider that already runs cafeterias for up to two thousand people has that part solved.

We design the event menu with you: the type of celebration, the number of guests, the space available, and the budget. We can serve inside the plant, in the cafeteria or in the area you choose, and coordinate service with the shifts so no one is left out.

If we are already your cafeteria provider, the event fits into the operation with no extra paperwork. If we are not yet, it is a good way to get to know us.

We know that hygiene and safety are essential, both for us and for the company that hires us. A cafeteria serves hundreds of people in a single meal period: one slip can affect an entire shift.

That is why we train our staff in hygiene and safety rules. Their courses include Distintivo H (Mexico's federal program for hygienic food handling), safe food handling, cleaning and safety, and first aid. The goal of the training is for every person in the kitchen to know why each thing is done.

We also work with the guidance of a cleaning company that advises us on sanitation standards for our utensils, work areas, staff, and food. Having a specialized third party keeps us to the standard and lets us correct problems early.

All of this has one purpose: the best possible result at every meal. When you visit one of our cafeterias, ask to see how we work.

The quality of a dish starts with purchasing. We work with suppliers that lead their categories, with high quality standards in all their products and services: Sigma, Lala, Bimbo, Herdez, FUD, McCormick, Knorr, La Costeña, and Del Fuerte, among others.

We use the same suppliers for all our cafeterias. That lets us keep a consistent standard in the final product: the chicken, the cream, or the rice served at one plant is the same as at another. For your company, it means quality does not change from week to week depending on what was cheapest to buy.

Buying from recognized brands is also a guarantee for the company that hires us. These are products with a known origin, a protected cold chain, and consistent specifications, which makes quality control at receiving easier and reduces risk in the kitchen.

And volume helps: by concentrating the purchases of all our cafeterias with the same suppliers, we can sustain ingredient quality within the per-person budget we agree on with you.