You don’t have much space:
We design and oversee the construction of a small kitchen and restaurant in your offices and hand-pick a small team of passionate professionals to run it. The main menus are made off-site in one of our kitchens from scratch with fresh, local ingredients by chefs who learned their trade in Michelin restaurants. We deliver them every day in refrigerated trucks, and regenerate them on-site. The starters, desserts and some “minute” dishes are cooked in your kitchen, to make sure you get the best of both worlds.
In short: our system takes little space and investment, but offers all the advantages of a “full-scale” company restaurant.
The diversity of their menus, along with its constant quality, makes us look forward to lunch every single day.
Philippe Chatelain, CEO, Inexto