Initially, workers queued in a line to access their meals
"I called upon MATFER BOURGEAT because I have total confidence in them."
The cold buffet was completely redesigned...
The devil is in the details. Every section was made to measure and designed right down to...
The aim here was to provide more space and greater comfort for workers, while guaranteeing that standards around food preparation and service are respected.
Once, the CROUS de Nice was synonymous with basic facilities.
The aim here was to provide children with a quality school kitchen that would...
This assisted service company restaurant needed a fresh new look.