The introduction of the highest quality management certifications, combined with the vocation of offering an integral service in the restaurants and food, has led this area to join forces and move forward in new projects, postioning itself on the market with a diverse portfolio of products and services with recognised health guarantee.



This area is specialised in the integral management of its restaurant services in the sectors of groups and hostelry (where it works with the new “SERHS Food Service” brand). It also prepares and distributes products such as bread, delicatessen, sandwiches, pizzas and products of the 5th range. SERHS Production and Food Management is formed by a team of up to 1,270 people at its peak, who do their work in companies that complement each other and form a veritable integral food service management, while presenting long experience backed by significant know-how that makes the brand a referent of quality and service.

The portfolio of customers in this area is given by their type. We can point to groups (universities, schools, companies, ...), hostelry (hotels, restaurants, cafeterias), companies of the health world (geriatric, hospitals, social-health, day centres). Another group of customers is also formed by those which, according to their space, may be considered thematic or specific (ski resorts, theme parks and leisure centres, franchises) to which we must add the “special events”, which might be cultural or sports events, celebrations, company acts or family events, such as weddings.

The modern installations and equipment are formed by 3,200 m2 spread between 4 production centres in Pineda de Mar, Arenys de Munt, Vilassar de Mar and Cardona. It also has 750 m2 of offices and a vehicle fleet of 55 vehicles between vans, lorries of over 8,500 kg and multi-purpose vehicles, amongst others.

Thanks to its unique, majestic space, it is worth highlighting the Castell de Jalpí castle in the town of Arenys de Munt, facing a lake of 5,000 m2. It has 22,674 m2 of lands and 2,500 m2 of buildings surrounded by gardens. This space is particularly intended for presentations, company meetings and celebrations.

FOOD PRODUCTION

Eudec (Europea de Desenvolupament Culinari, S.L.)

This company has seen how its innovative food management system, Eudec, surpassed its turnover of the previous year. The EUDEC SYSTEM, conceived to improve the operation and management of the restaurant business, and particularly in hotels, allows the budgetary cost and control of the kitchens to be planned and managed with a modern, professional, agile, effective view, and at the same time applying all necessary processes to satisfy customers.

In the area of products “without management” included, EUDEC has three basic, different lines of action: EUDEC PROFESSIONAL, which offers cooked dishes ready to be used by chefs in order to facilitate their work and optimise their resources and operative time. RENATO ROMAGNONI, whichh includees a wide range of pizzas, sandwiches and other deep frozen products, conceived as products for impulse buying that may be found in bars, caféterias or snack bars. This line also includes advertising and promotional support and advice to make this product attractive to the end customer. We must also highlight the BUSINESS TO BUSINESS line, which offers personalised approaches and products tailor-made for customers whose specific nature and turnover demand It, such as restaurant chains, theme parks, ski and moutain resorts, etc. In 2006, an important introduction was the so-called 5th range and deep-frozen products for the hostelry sector.

Fleca SERHS (Tamenfo, S.L.)

Specialized in offering products for the hostelry, restaurant and collective sectors such as fresh and frozen bread and brioche, pizzas and cakes, amongst others, the Fleca SERHS offers a comprehensive service 365 days a year.

The continuous improvement of the equipment, in line with the needs of the market and the company itself, with modern, innovative machinery, have given greater added value to the production process and thus enabled the productive capacity to be expanded, and the personalisation of the products in its catalogue. This 2006, as a result of the growth in its production and service, the fleet has been increased with a new vehicle for transporting products.

We must highlight the increase in the number of customers operating all year round, and the sale of frozen products basically of the Frida brand of the Europastry Group.

Balandrauser, S.L.

This is a company that came in 2005, basically engaged in preparing delicatessen under criteria of specialisation with a good quality-price ratio. This manufacturing centre is on the La Cort industrial estate in Cardona (El Bages) and completes the food production division of the SERHS Group. Its production range includes high quality products such as dried sausage, salami, spicy sausage, and also includes a range of cooked meats, such as pâtés, chopped products and cooked ham.

FOOD MANAGEMENT

SERHS FOOD SERVICE

A particular feature of this year is the grouping of some of the business units forming the area, such as SERHS Food Area, S.L., Gaudium Serhs, S.L., Europea de Desenvolupament Culinari, S.L. “Sistema Eudec”, which, under the SERHS FOOD SERVICE brand, allows comprehensive action while offering integral restaurant service management.

With production centres in Vilassar de Mar and Arenys de Munt (El Maresme), it deals with the food management of around 200 centres, between public and private entities, and other groups such as companies, university centres, hospitals and teaching centres across the whole of Catalonia. The personalised service made for each kind of customer, accompanied at the same time by the utmost measures of management, environmental and health quality has placed the company among the leaders in the sector.

The enhancement of continuous improvement in their productive processes has led them to achieve certification in the quality management system contemplated by the ISO 9001:2000 standards, and to being the first company in the Spanish State to achieve the certification of the System of Analysis of Hazards and Critical Control Points (APPCC) according to the DS 3027-E. In 2005, ISO 14.001 certification was achieved on aspects of environmental management, and during 2006, 22.000 certification was achieved on the innocuousness of the foodstuffs (in the Arenys de Munt production centre). It must also be stressed that we have our own laboratory of environmental and food health, registered and authorised by the Department of Health and Social Security of the Generalitat, Government of Catalonia.

In its third year of working, the EUDEC SYSTEM, a method conceived to optimise and improve the operation and management of the restaurant businesses, and particularly those of hotels, dealt with the food management of 390,000 stays. It is particularly worth noting that this year, 2006, this new SYSTEM has begun to be applied in the sector of groups.

ARC’S CATERING

There has been gastronomic management of all kinds of different events such as celebrations, banquets, weddings, congresses and conventions. In this year 2006, work has been done to significantly position the name of Arc’s Catering on the market, always adding a touch of distinction to each act, allowing them to offer personalised restaurant services both at home and in emblematic places. This department has given more than 8,000 cocktail services, more than 3,000 gala services and 6,000 company menu services, amongst other things. It has continued to gain the loyalty of important customers and performed large events such as the 25th anniversary of Yamaha Motor Espanña in the Oval Room of the MNAC, company events with the presence of his majesty the king Juan Carlos I, such as the opening of the Dow Chemical petrochemmical plant in Tarragona or the 50th anniversary of the company AUSA.

CASTELL JALPÍ. Arc’s Catering is responsible for managing the Castell Jalpí, a unqie, exclusive space, which was officially opened for the celebration of the 30th anniversary of the SERHS Group, in June 2005, and which propitiated a cycle of commemorative concerts. Company meetings, product presentation, celebrations and family and private parties show that the incorporation of this facility was the right decision, a facility that conserves the essence of a historical scenario between the main façade and the imposing lake.

SERHS Campus: a hotel for meetings, congresses and conventions.

This is a four star establishment, in the area of the Universitat Autònoma de Barcelona in Bellaterra and aimed basically ast the world of company and business meetings. Located just 25 minutes from the centre of Barcelona and 30 minutes from Prat airport, offers high standard service and quality in its 104 rooms and its 2 restaurants: Arcs restaurant and Sirius restaurant, and also in its 2 cafeterias. In 2006, the renewal must be stressed of the concession for the management of the establishment for a further term of 6 years.

EUROPEA DE CUINATS, S.L.

This business unit of the Area of SERHS Food was the company chosen by Futbol Club Barcelona in 2006 to develop the restaurant services given in the Camp Nou facilities. Specifically, services are offered in the areas named and known as “la carpa”, in addition to points annexed to the area of the boulevard of the stadium esplanade, the restaurant at the ice rink and in the more than 150 restaurant points there are inside Camp Nou, the Palau Blaugrana and the Miniestadi. During competition games, these points give a wide range of products, structured depending on the type of service. By public tender, F.C. Barcelona adjudicated these restaurant services to the SERHS Group for a concession of three years from August 2006, in order to improve and modernise this area of activity.

One of the main efforts in 2006 was to set up a new image in all of the sale points in the Futbol Club Barcelona facilities, in which the SERHS brand has appeared, undoubtedly strengthening it. This new application has been done in the signs in bars bars, cafeterias and restaurants, and also on the uniforms of the personnel and the disposable materials such as cups, servillettes and other elements.

New organisational systems have also been applied to increase the productivity of each of the sale points, improving the computer, management and administrative processes. Given the amount of personnel in the entity, 500 people at its time of maximum activity, another priority objective was to establish routes of communication and nurture the active participation of all the staff subrogated according to the criteria and philosophy of action of SERHS.

For 2007, different general actions are planned to give a qualitative leap in the service and consolidate us before the users of the installations, giving priority to the satisfaction of the members and fans. New management models will be introduced to encourage the sale and improve the service to make Camp Nou a referent in restaurants, just as it is on the field.



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