Dos de cabillaud (Cod loin) in flavored oil
23 Sep. 2020
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Franck Reneaud, Director of the Moulins central kitchen : "donating our surplus food allows us to reduce waste"
02 Mar. 2020
Arran McDowell, Safety Director : ”In 2019, more than 50,000 employees took at least one training course on health and safety”
17 Mar. 2020
COVID 19: contract catering meets growing expectations in terms of hygiene and food safety
15 Apr. 2020
Serge Konayao, Elior Services site manager : “start at the bottom and move up the professional ladder“
27 Apr. 2020
Fabiana Matos, UK Catering Manager : “we have reduced the number of plastic cutlery utensils by one million”
20 May. 2020
