„Eateria in the Park“
at Procter & Gamble
D-A-CH Headquarter

The existing building with the staff restaurant was updated with fire protection technology. As an incentive for employees, the customer packed the interim solution into an attractive concept with additional offers.

Highlights

  • A complete restaurant with cafeteria
  • Implementation planned in cooperation with the kitchen team
  • Collaboration with the general contractor
Download factsheet

Dates & Facts:

  • Operating time: 12 months
  • 1500 lunches daily
  • 4 different menu choices in the restaurant
  • 600 seats and buffet line, food distribution
  • Kitchen with refridgeration, storage, cooking, roasting, extractor fan, sink
  • Services: planning, execution
  • Back-up Service: 24-h-Hotline

Fully equipped restaurant
with cafeteria

Due to the initial situation, the entire infrastructure had to be provided for the supply of 1,500 employees. Telia supplied the refridgeration system for the food, a multi-functional canteen kitchen with all appliances for cooking, frying and steam cooking and the required dish washing. Also, for the preparation of freshly baked goods in the popular bakery / patisserie, all conditions were created. The dining room was equipped with 600 seats, a buffet line to the food, cash registers and heating / air conditioning.

Implementation developed
with the kitchen team

In order to provide the employees with an interim solution with a positive attitude, the owners of the branded goods company opted for the "Eateria in the Park" concept. It expanded its culinary offerings and introduced work-life balance activities, such as barbecues with live broadcast of sporting events. The planning of the interim restaurant was therefore carried out in close cooperation with the kitchen team and with those responsible for Human Resources.

Cooperation with
the general contractor

Perfect interim kitchens are teamwork with numerous trades and public agencies. Telia worked as partner of a general entrepreneur who built the hall. Thanks to the close coordination during the entire planning phase, the hall construction and kitchen installation then worked together perfectly. The interim restaurant could therefore be handed over completely on schedule with all examinations and permits.

»The flow of goods, the paths of the guests, the arrangement of the cash register systems - we plan from the beginning and consider the point of view of later operations.«

Christian Forsthuber, Kitchen Planner

Project overview