Novae AG provides collective catering services, operating tailor-made corporate restaurants, school dining, catering for healthcare facilities and additional catering sites. Its services include event catering, digital tools (e.g. the MyNovae app), vending and take-away solutions, and technical project support, with procurement from local producers and measures to reduce food waste as part of its sustainability approach.
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Company restaurants with balanced meals, hot and cold dishes, vegetarian and gluten-free options, personalised service, events and menus tailored to employees’ needs.
School catering
School restaurants offering meals on site or hot and cold delivery, age-appropriate menus, balanced cuisine, culinary and nutrition activities, and reduced food waste.
Catering for healthcare institutions
Restaurants for EMS and health institutions with daily menus, adapted textures, home-style cooking, fresh local products, and consideration of residents’ eating habits.
Complementary catering
Tailor-made restaurants for tourist sites and institutions, with self-service or table service catering, Swiss or Mediterranean cuisine, and hosting of receptions and events.
Events and catering
Cocktails, business meals, receptions, coffee breaks, team-building activities, picnics, camps and holiday periods, with service organisation according to specific needs.
Digital catering tools
Apps and communication solutions with consultation of menus online, click-and-collect ordering, screens and totems, cash register, counting and flow management.
24/7 catering and takeaway
Vending machines, self-scanning, self-service cash registers, connected fridges and lockers to extend service beyond the traditional restaurant.
Coffee spaces
Management of break areas with coffee-machine provision, refills, maintenance and servicing.
Technical projects
Support for technical projects from design to fit-out, including the design of the allocated space and the fittings.
Custom menus
Design of alternative menus for teams and families when their needs differ from those of residents in a health institution.
Activities and workshops
Culinary and nutrition activities, workshops with the chefs, visits to agricultural partners, talks and initiatives around local products.
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