FAQ

Breinvoer is designed for businesses and public-sector organisations that invest in vitality and sustainable employability. The concept suits organisations that offer lunch every day or several days a week and value quality, health and experience.

At Breinvoer, positive temptation is central. Healthy choices are presented attractively so employees naturally opt for them. We work with fresh ingredients, seasonal produce and plenty of vegetables, and avoid unnecessary additives. The result is catering that is both healthy and genuinely enjoyed.

Yes. Our chefs prepare fresh dishes daily, often on site. We cook with attention to flavour, quality and the people who work with you. This shows in the dishes — and in the overall experience around the lunch moment in your staff restaurant.

Our dishes are composed in line with insights into brain nutrition and sustained energy. By working with fibre-rich ingredients, natural produce and a balanced offer, employees experience fewer afternoon slumps and more concentration throughout the day.

Health is a key starting point, but never at the expense of flavour. Breinvoer is about food that nourishes, surprises and connects. Flavour, presentation and variety matter just as much as nutritional value — otherwise people simply won't choose it. Indulgent options are a deliberate part of the mix, thoughtfully added for Friday afternoons and celebrations.

Yes. Breinvoer doesn't steer with rules or obligations. Employees decide for themselves what to eat. By curating the offer smartly and presenting healthy options attractively, the majority chooses the healthy option of their own accord. No finger-wagging — just an offer that works.

Absolutely. The offer always includes vegetarian and plant-based dishes. These are a natural part of the lunch rather than presented as a separate option. Special dietary requirements (lactose-free, gluten-free, halal) are a standard part of the assortment.

Organisations that work with Breinvoer notice the difference. Think more energy in the workplace, higher employee satisfaction, fewer sick days and less food waste. In many staff restaurants, the majority of guests spontaneously choose the healthy option.

Breinvoer focuses primarily on the lunch moment, but takes a broader view of food as part of the working day. The concept contributes to a positive food culture and a pleasant work environment in which food plays a connecting role — from breakfast and coffee bar to meeting lunches and event hospitality.

We always begin with a no-obligation discovery call. In that conversation we discuss your organisation, your wishes and the on-site situation. Based on this, we put together a proposal that fits your reality. After the launch, we keep aligning so the catering continues to match your team and working day.

Yes. Alongside stand-alone corporate catering, we run full staff restaurants on site — from concept and kitchen set-up to daily operations. Our focus regions are Rotterdam, The Hague and Leiden, but we work throughout the Netherlands for organisations that want to outsource their staff restaurant to a dedicated partner.

Cost depends on the number of employees, the number of catering days per week, the desired concept level and the available facilities. Every situation is different, so we don't publish standard rates. In a no-obligation conversation we look together at which model fits and what that means in concrete terms for your organisation.