Our guiding principles
At Hutten, everything revolves around food that makes an impact. Moments you can taste, feel and remember. Our hospitality is not an action, but an experience: warm, genuine and always delivered with care. The craftsmanship of our chefs is reflected in every aroma, every flavour and every surprise on the plate.
The impact we make is reflected in the choices we make every day. From the origin of our ingredients to the way we work together with partners, suppliers and our own people.
Our three guiding principles form the beating heart of everything we do: putting the guest first, culinary craftsmanship and supply chain responsibility. They shape how we think, how we create and how we add value.
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A guest-centric approach
Every organisation is different. That’s why we create bespoke concepts that surprise and connect guests.
In our workplace restaurants, everything revolves around people. Their taste preferences, daily rhythms, culture and moments in the workplace. That’s why our concepts are never standard, but precisely tailored to the needs of your employees.
We explore who your people are, how they eat, what matters to them and what kind of experience fits your organisation. In doing so, we create places that inspire, surprise and contribute to health and job satisfaction.
The impact:
- Higher guest satisfaction
- Healthier and more conscious choises
- Less foodwaste
- An experience that reflects your company culture
Culinairy craftmanship
Culinary craft, full of flavour, straight from our own kitchens.
Food should above all be delicious. And good food is created through craftsmanship, not factory-made recipes. That’s why our nearly 200 chefs and product developers cook every day with care, creativity and a love for their craft.
In our Culinary Centre, we develop recipes based on the principles of health, taste, innovation and sustainability. We show that healthy food doesn’t have to be complicated, but can be appealing and surprisingly delicious.
How we do this;
- We cook as fresh as possible, from scratch and in-house
- We develop plant-based dishes based on guidelines such as the EAT-Lancet.
- We continuously taste, improve and innovate
- We focus on pure ingredients and minimal processing
Supply chain responsibility
From farm to fork, we take responsibility
We have full control over our own supply chain. And that gives us control over taste, quality, sustainability and food safety. It makes our “farm to fork” promise truly real.
- Farmers: we work as much as possible with local, regenerative and organic growers.
- Waste-to-value factory: together we save surplus vegetables and turn them into high-quality soups and sauces. Read more (external link)
- Care bakery: bakers with hearing impairments create artisanal, flavourful baked goods with meaning. Read more (external link)
- Culinary Centre: this is where we prepare the foundation for all locations.
- Own transport: faster, fresher and without unnecessary links in the chain.
- Locations: our chefs finish it on site, tailored precisely to your guests.
- Own transport: faster, fresher and with fewer unnecessary steps in the chain.
- Locations: our chefs finish everything on site, precisely tailored to your guests.
