“Nowadays our guests value variety, freshness, diversity and having the goods presented in an attractive manner in exclusive surroundings. It is important to achieve the right balance between enjoyment and a healthy, balanced diet.” This is how Sascha Witt, General Manager at Bayer Gastronomie, sums up the philosophy behind the Bayer Group’s modern staff canteens.

This key principle does not centre on the “catering establishment” function but rather focuses all our activities on our guests and their specific desires. Bayer Gastronomie exploited this to design a concept which has become generally known as a “market restaurant” and now serves as a model for staff catering systems.

Complementing the huge variety our hot and cold buffets have to offer, our concept is rounded off by special promotions at our speciality stands and a large selection of coffee and cakes.

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