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FAQ

FAQ – Workplace Restaurants with Consortium

Frequently asked questions — short, clear and to the point.

How does working with Consortium work? What requirements are there? What makes Consortium special? Here you will find all the answers about our fresh, regional and individual workplace restaurants — powered by Consortium. 

Taunusturm – Lunch Restaurant

1. Business

What makes us special is the combination of hospitality, craftsmanship, regionality, quality and sustainability.
We cook fresh food on site every day. High-quality culinary craftsmanship and good regional ingredients are not the exception for us — they are the standard.
For example, our salad dressings, soups and desserts are homemade — just like almost everything else we serve.
We always think and act in partnership. Our guests and clients come first.
Our on-site teams are hospitality professionals who go above and beyond. Hospitality with character. No standardised processes, but personal service, short supply chains and tailor-made culinary concepts.
We embrace digitalisation and continue to reinvent ourselves. Innovation and creativity are always at the forefront.
We combine culinary quality with a clear sense of responsibility. Our concepts are guided by current nutritional science and are continuously evolving — focused on enjoyment, practical in everyday life and always with a sustainable future in mind.

Thanks to our leading position in quality, taste, creativity and innovation, many well-known companies are among our clients.
We are known for working quickly, flexibly and with high standards. And we go the extra mile for our guests and clients.
With a very high level of customer satisfaction, we set standards in the market — at least, that is what our clients say about Consortium.

A company-owned workplace restaurant promotes communication, health, satisfaction and productivity — and sends a strong signal of appreciation towards employees and guests.
At the same time, it strengthens company culture and increases employer attractiveness.
Informal exchange, cross-departmental collaboration and internal meetings create added value for the entire company. The best ideas and solutions often come about in a relaxed atmosphere. Who has not experienced that?
Which tasks does Consortium take over in our company?
We take care of the complete food service at your workplace: menu planning, purchasing, recipe development, preparation, food service, guest service, cleaning and full staff management.
We take care of your employees and guests. Our all-round service is tailored to your needs.

Ideally, a kitchen infrastructure is already in place.
We assess the conditions on site and develop an individual, practical concept — solution-oriented and efficient.

We work with medium-sized and large companies.
Whether you have a smaller site with 100 employees or a larger location with more than 5,000 employees, we develop individual solutions — always flexible and needs-based, with either compact or extensive gastronomic infrastructure.
Whether 50, 2,000 or more employees — we create the right concept: scalable, flexible and always individual.

Yes. Depending on the starting point, we can begin within just a few weeks.
We advise you individually and develop a pragmatic solution for a quick start.

In most cases, this is treated as a business transfer, and the existing team transfers to Consortium.
We have extensive experience in taking over existing employees and training them in our concept. This enables us to ensure that we deliver on what we promise our clients.
Consortium can look back on a large number of successful takeovers. We are happy to provide references on request.

We operate throughout Germany. Our locations are always close to our clients.
For us, regionality is not a trend, but a lived conviction. It begins with purchasing from regional suppliers and is reflected in our regional menu offer — whether Frankfurt Green Sauce, lentils with spaetzle, Halve Hahn or Berlin-style potato salad.

Whether it is a company anniversary, Christmas party, summer celebration or business dinner, we create culinary highlights that inspire and stay in the memory.
We have many creative ideas and a highly experienced event team.

Costs depend on the type and scope of the food service offer, the number of employees, the infrastructure and the depth of provision required.
We create a fair, transparent and scalable offer — precisely tailored to your requirements

Lunch Restaurants

2. Culinary Approach – Thinking of Tomorrow Today

Very varied.
Our weekly menus are seasonally inspired, flexibly designed and continuously developed through employee voting and feedback tools.
Most importantly, they are always individually tailored to each client.

We focus on healthy, balanced food.
Our aim is not to lecture our guests, but to create healthy offers that are enjoyable and appealing.
We are guided by recognised nutritional recommendations, such as the guidelines of the German Nutrition Society, as well as the principles of the Planetary Health Diet.
Our goal is to combine enjoyment, health and a responsible approach to resources.
Fresh, seasonal ingredients, balanced menus and homemade dishes are at the heart of what we do.
For us, health means enjoyment with added value — for energy and wellbeing at work. To support this, we have entered into several scientific collaborations.

Absolutely — and with a clear direction of development.
For us, plant-based dishes are not a trend or an additional offer. They are a natural part of our cuisine.
Every day, we offer vegetarian and vegan options that are deliberately visible, especially attractive and developed specifically for each location.
We consistently integrate our vegan dishes into all menu lines.
Our ambition is to create these dishes in a way that is innovative and simply really delicious — appealing to as many guests as possible.
In doing so, we contribute to responsible and future-ready nutrition.
We also offer dishes for specific dietary needs, such as gluten-free or lactose-free options — healthy, delicious and prepared with care.

Sustainability is firmly embedded in our company DNA.
We work with regional partners, reduce packaging, rely on short distances and environmentally friendly processes — for enjoyment with a clear conscience.

A central part of our sustainability philosophy is the conscious use of animal products.
For many years, responsible nutrition has meant reducing the overall use of meat.
However, we do not follow the approach of simply replacing one type of meat with another. Reducing beef or pork does not mean increasing poultry or fish — in other words, we do not pursue a “white meat shift”.
Instead, we consistently focus on vegan and vegetarian alternatives and strengthen the plant-based share of our dishes.
For us, the key is to rethink recipes holistically. We use animal products deliberately and in reduced quantities, and increasingly see meat and fish as high-quality additions — not as the automatic centrepiece of a dish.
In this way, we promote future-ready nutrition without compromising on taste or everyday practicality.
All our concepts are designed to gradually establish a more sustainable and plant-forward diet in everyday life.
Our approach: less, more conscious and higher quality — for enjoyment with a clear conscience.

We source our poultry from regional producers and suppliers and rely on supply chains that go beyond the legal minimum standards.
In our operations, we use products that meet the requirements of the European Chicken Commitment.
In addition, we work with partners who implement concepts such as the Bruderhahn initiative.

Yes. We offer modern digital tools for food ordering, cashless payment and employee feedback — intuitive and efficient.
Many elements can also be individually adapted.
We use our digital tools to create transparency around ingredients, origin and the composition of our dishes, making conscious choices easier.

Every day, we want to inspire our guests with our food and concepts, creating real added value for their working day.
Food influences wellbeing and performance — and at the same time has a wider social impact.
As a food service partner, we see it as our responsibility to combine enjoyment, health and a responsible approach to resources.
This is not about short-term trends, but about long-term development towards balanced, future-ready nutrition that works in everyday life.
Our ambition is to create solutions that function in our clients’ daily operations — with high acceptance, genuine quality and tangible added value for employees and companies.

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3. Careers at Consortium

Yes. As a rule, our working hours are predictable: Monday to Friday, during the day.
Weekends and public holidays are usually free — ideal for a healthy work-life balance.

Yes. We provide high-quality workwear free of charge, including regular professional cleaning.

We offer more than just a secure job:#

  • Fresh, free lunch and breakfast
  • Job ticket
  • JobRad bike leasing
  • Corporate benefits with many brands
  • Fair holiday entitlement
  • Regular team events
  • Training for personal and professional development

As a rule, the probationary period is six months.
We use this time to get to know each other — without pressure, but with open exchange and genuine team spirit.

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