Post on 29-Mar-2016
description
c a f e t e r i a s e r v i c e
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fresh fruit
hot & cold dishes
fresh soup
sliced bread & spreads
create your own catering formula !
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Cafetaria Service booklet English:Q4 catering 12/03/12 20:53 Page 2
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Belgian tax legislation is more favorable for companies
that offer employees a lunch instead of Meal Vouchers.
Simple & healty lunch service for small & medium sized
companies that already have their own cafeteria.
To deliver a versatile, flexible and budget-friendly food-
service to help increase employees sense of belonging
& commitment to the company.
MOTIVATE your staff with our approach to business
catering and SAVE MONEY on overall catering expenses !
c a f e t a r i a s e r v i c e
fact
concept
goal
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delicacies • sandwiches • cold & hot buffet • pastries • fine chocolats • wine • cheese • fruit • business gifts
Meal Vouchers are considerably more expensive per head*
than simply offering a healthy lunch to employees. *net cost see p. 8
Our approach has several additional advantages that increase
the quality of life of your employees at work and thus help in-
crease your overall company profit.
What do we have to offer ?
A broad range of fresh foodsupplies assembled in a well balanced
offering :
• an assortment of sliced bread,
• a wide range of sandwich spreads, cheese and salads
• a great variery of fresh vegetables salads
• top quality fresh fruit & fruit salads
• daily fresh soup
• a hot dish or cold dish of the day
We guarantee
A controlled selection from our quality offering to ensure, optimal
variation on a daily basis to maximize customer satisfaction.
Although we advise you to follow our selection to allow for optimal
variation, the service is set up in such a way that you can modifiy
it’s compilation through a monitored feed-back procedure.
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Par tnersh ip
Our quality guarantee is a logical consequence of the practice
which we’ve acquired over the years. The development of our
menus, the selection of our suppliers and selecting quality prod-
ucts, and catering for company restaurants, schools and hotels is
based on 4 main principles :
• transparency
• quality
• flexibility
• professionalism
Our aim is to establish :
• long-term satisfaction through regular follow-up interviews
• a stable partnership
After an introductory meeting you determine the components of your companies menu. Then we compose
a standard daily menu based on our extensive range of fresh products.
After a test period of inreased feedback (cfr. during a month), the basic menu lists are developed
following your emplees diet profile. We use these lists to control daily quantities and types of food and to
generate detailed delivery vouchers in Adobe aArobat .pdf format.
The parameter that defines the quantity delivered, is the daily number of people that have lunch.
Often this number can not be determined exactly in advance. Therefor we always use the numbers from
the day before as a reference.
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delicacies • sandwiches • cold & hot buffet • pastries • fine chocolats • wine • cheese • fruit • business gifts
F lex ib i l i t y
• we can modulate our offer according to your company culture
and budget requirements.
• we can put materials at your disposal to facilitate additional
catering for visitors
Transparency
• our service contains several components and items that are
clearly mentioned in full detail on all invoices
• all food supplies are HCCP certified and the origin of our quality
products can be traced at all times
Qual i ty
• refrigerated delivery
• excellence and guaranteed fresh, healthy food
• prepared according to the strictest hygiene standards
• in collaboration with professional partners and suppliers
P rofess iona l i sm
• advice on & facilitation of equipment purchase
• rental of material in start-up and evaluation phase
• renting/leasing of specialized equipment can be discussed
• excellent service through clear communication
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F lex ib le & cus tomisable
this service is customisable :
• through daily feedback on consumption
• you determine the selection of different components
• menu’s can follow specific requirements of visitors and customers
as your needs change, we adapt our menu
• quantities are reduced during holiday
• components can be removed and replaced
• seasonal items come and go
you can descide to order for just one department or group
• possibility to pay with Meal Vouchers (group of employees)
• possibility to limit service in time (test fase or start-up new branch)
• a temporary set up for visitors can be discussed
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delicacies • sandwiches • cold & hot buffet • pastries • fine chocolats • wine • cheese • fruit • business gifts
Cost sav ing
• budget tailored to your company
• low entry cost > no expensive kitchen equipment needed
• low staff costs > no special qualification required
• no stock required
• no purchase administration or stock management needed
• less expensive than meal vouchers
Convenience
you determine the budget, we deliver :
• extensive and healthy lunch offerings
• opportunity to centralise purchasing and invoicing
• minimize internal time spent for purchasing administration
• detailed digital delivery note
* more background information can be made available upon request
b e n e f i t s
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Increase commitment
this catering model :
• encourages teamspirit
• allows customers & external employees to participate
• encourages informal contacts between departments
• increases sence of belonging
Saves t ime
this catering model :
• avoids long lunch brakes outside the office
• allows for in-house business lunches
• avoids long queus for preparation and/or payment of lunch
• makes purchase and stock administration redundant
Cafetaria Service booklet English:Q4 catering 12/03/12 21:02 Page 6
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delicacies • sandwiches • cold & hot buffet • pastries • fine chocolats • wine • cheese • fruit • business gifts
meal vouchers
7.00 example value meal voucher
- 1.09 paid by employee
- 0.34 corp. income tax to 1 Euro*
+ 1.67 disallowed expense corp. inc. tax
7.24
meal offered by company
7,67 value meal VAT 6% is deductible
7.25 price example
- 1.09 paid by employee
- 2.09 34% corp. income tax deductible
4.07net cost
* company can decide to add 1 Euro tax deductible
Meal vouchers versus offering a meal
Net cost calculation (no dedcution of VAT for meal vouchers)
The Belgian tax law makes a clear distinction between:
1. providing meal
Part of the cost of the meal is not deductible as business expense: namely EUR 1.09
per employee is not deductible. This amount is reduced by the contribution the em-
ployee pays to the employer. If each employee pays the employer EUR 1.09 per
meal, all costs are deductible for the employer.
2. meal vouchers
Luncheon vouchers are regarded as wages - when it comes to social contributions
and income taxes (personal income employee) - unless the following conditions are
met :
• the allocation is contained in collective agreements
• the number of checks is equal to number of days worked
• the check is payable to employee
• validity is limited to three months
• the check can only be used for ready to use food
• the employer participation is limited to EUR 5.91 (from 02/01/2009)
• meal vouchers are handed out at the latest in following month
• meal vouchers are mentioned on social security declaration
• the workers contribution is at least EUR 1.09
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delicatessen broodjes buffeten patisserie pralines wijnen kazen fruit relatiegeschenken
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Our cafeteria service concept is a result of the practice
we’ve acquired over the years. Our references:
Professional, mobile refrigeration for cold
buffet, meat, cheese and salads also
available for hot meals (bain-marie)
Kerkplein 15, 1930 Zaventem
UTC Fire & Security Emea (Security systems)
Woestijnvis (TV program production)
Eyeworks (TV program production)
Newtel (Telecommunications)
ADB-Air (Airport & runway lighting)
B E 4 6 6 8 2 4 2 7 7
tel 02 720 00 97 - fax 02 725 42 51
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