![](https://blog.matferbourgeat.com/wp-content/uploads/2017/10/Api_Cuisine_Buffet14-2.jpg)
LUNCH BREAKS – SALAD BAR – HEALTHY
The cold buffet was completely redesigned. The emphasis was placed on modernity, choice, space for walking and presentations that made the food look both beautiful and appetizing.
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_Cuisine_Buffet63_49_19-2.jpg)
KITCHEN – PREPARATION – STORAGE
The teams skillfully analyzed the issues and looked at the project as a whole to meet the objective. This was to make it easier to work in the kitchen and to ensure maximal efficiency, as several hundred meals are prepared each day.
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_Cuisine_Buffet5-2_9_25.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_Cuisine_Buffet8-2_10_.jpg)
PREPARATION – YOGHURT BAR – BUFFET
To improve workplace foodservice’s image, a top-of-the-range approach was used, with beautifully personalized tableware specially designed for each recipe.
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_bred_salle_41_Art_de_la_table15.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_Cuisine_Buffet40.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_Cuisine_Buffet42.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2017/11/Api_bred_salle_27.jpg)
A project by Matik in Paris