From state hospitals to universities, from municipalities to industry leaders — a total of ₺250M+ active contract portfolio, 10,000+ plates daily. Contracted, audited, completed work.
Three-meal medical catering for inpatients, companions, doctors and staff at Tavşanlı State Hospital. 14 allergen categories, 8+ therapeutic diet protocols.
Centralised table-d'hôte supply to all state hospitals under the Bilecik Public Hospitals Authority. Cold-chain fleet distribution, GPS and temperature logged.
Three balanced meals a day for 65+ residents in elder homes managed by the Bayburt Municipality. Soft-texture option, low-salt, diabetes-friendly, sensitive to local culture and religious requirements.
Three balanced meals for dorm residents and lunch service in the campus canteen. Online menu approval panel, monthly student satisfaction survey, vegetarian and gluten-free options mandatory.
Full-service catering for Porland's annual sales conference, dealer gala and year-end cocktail. 3-course plated gala dinner, open buffet and prolonged cocktail — from tablecloths to sommelier support.
Three-shift personnel catering at Seranit's Bilecik production site. 800+ kcal protein-dense main dish, hot service aligned to shift change, on-site thermo-tank distribution within the OIZ.
Four-meal nutrition (breakfast · snack · lunch · afternoon snack) for 3–6 year-olds at nurseries managed by Etimesgut Municipality. Playful presentation, allergen tracking, macro-balanced.
For 36 months, the cold-chain reports and dietitian-approved menus arrived on time every single month. Across our 1,800-bed capacity not a single food-related complaint was logged.
They serve 1,500 students daily in our university canteen. Zero complaints on the hotline, satisfaction survey at 4.6/5. What matters: they're transparent, always open to a facility visit.
The soft-texture, low-salt and diabetes-friendly menus they prepare for the elders in our care home really do feel like "if grandmother cooked it, this is how she'd cook it".
Delivering hot lunch to 850 people on three shifts inside an OIZ is no small job. The Magnum Catering team has not been late a single day, and they have honoured the price-lock clause to the letter.
For our 450-guest gala dinner they ran a 3-course plated service. The team was discreet, the setup punctual and the food on the level of a professional restaurant. Our dealers are still talking about it.
Feeding nursery children is the most sensitive job there is. They share the weekly menu with parents and update the allergen-tracking list daily — we see the care of a family doctor.
Custom technical-spec analysis, pricing simulation and menu proposal delivered to your institution within 24 hours.
