Concept & menus
We develop the concept with our partner. The menu follows the season and the guests in each lounge.
What we do
Taking care of
the whole operation.
We manage the entire food and beverage operation in four lounges at Copenhagen Airport. From the first menu to the last refill. Giving our partner one team to work with.
Behind a good break
is a whole kitchen.
Production & logistics
Our own production kitchen and daily airside deliveries. Shared production keeps the daily operation together.
Service & staffing
Familiar faces in the lounges. The team at the buffet makes decisions close to the food and the guest.
Production & logistics
One kitchen behind
four lounges.
The food is made in our own production kitchen and delivered airside every day. In the lounges, the team makes decisions close to the guest.
Our kitchenFour lounges
Food
The menu follows
the season.
We buy what is good right now and build the menu around it. The food belongs to each lounge and its guests. The season sets the direction.
We build the menu around ingredients that are good right now. Vegetarian and lighter dishes are part of the selection.
Let’s talk
There is always room
for a conversation.
Tell us about your lounge and what you need. We can take it from there.
Write to us