Menu Planning

The nutrition needs of the employees who benefit from catering are determined according to their age, sex, weight, job branch, working performance and some special conditions. Their diet habits change according to age, sex, education, social and cultural structure, and customs and traditions.

In our company breakfast and lunch menus are planned according to the calories including sufficient proteins, carbohydrates, fats, vitamins and minerals that one person should take in a meal and according to the calories that they should give burn during the day. We also care for the harmony of the foods in one meal and present this to our clients' like.