Catering services - Santé Services

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CATERING

MedHospitality is Santé Services’ catering service. Considering that meals are one of the key moments in everyone’s day, MedHospitality seeks to make these moments convivial and pleasant, while putting the needs and expectations of consumers at the heart of its thinking.

As an active part of Santé Services and in close collaboration with the Hôpitaux Robert Schuman, MedHospitality offers a catering service for hire, as well as a food truck to enhance your private events.

Our activities

MedHospitality is composed of a catering service offered for rent, but also a food truck, offering fresh and local products, available to enhance your private events.

At the Hôpitaux Robert Schuaman, MedHospitality consists of two major production sites: the Hôpital Kirchberg – which also produces meals for the Clinique Bohler and the Clinique Sainte-Marie – and the ZithaKlinik. Its main activity is to manage the catering activities of the Hôpitaux Robert Schuman for its patients, staff and visitors. MedHospitality also runs the Ho’Co (Hospitality Corner) restaurants for visitors, as well as a premium restaurant service for the suites and first-class rooms of the Clinique Bohler.

Catering philosophy:

Use of fresh, raw products
Reduce organic waste
Use of local and regional products, in order to contribute to the development of the local economy
Offer a range of varied and balanced menus
Give the meal a friendly atmosphere and make it a moment of well-being

Food policy

MedHospitality makes a point of adapting its food offer to the different specific diets of its patients and to offer a varied and balanced range of foods to all employees of the Hôpitaux Robert Schuman. Menus (for patients, employees and visitors) are drawn up by our Chefs with dieticians and approved by the medical profession according to the pathologies concerned. Meal trays are systematically checked by the dietary catering team to ensure that the tray meets the nutritional requirements of each patient.

Food offer

The restaurants intended for employees and visitors, offer a wide choice of menus: a menu of the day, a show cooking menu, a vegetarian menu, a pasta bar, a salad bar and cold dishes (sandwiches and sushi), all “homemade” by our teams in the kitchens of the various sites.

Distribution des repas en hôpital. Préparation avant livraison par une collaboratrice.

Distribution des repas en hôpital. Préparateur de plateau-repas en cuisine

Distribution des repas en hôpital. Préparation des plateaux repas en cuisine.

Contact us!

MedHospitality
9, rue Edward Steichen
L-2540 Luxembourg
medhospitality@santeservices.lu

A few figures

130 000 food days per year for the Kirchberg site

50 000 food days per year for the ZithaKlinik

30 000 food days per year for the Clinique Sainte-Marie

95 000 meals per year for the staff of the Kirchberg site

50 000 meals per year for the staff of the ZithaKlinik

8 000 meals per year for the staff of the Clinique Sainte-Marie

Our team

MedHospitality is currently made up of 75 staff spread over the 4 sites of the Hôpitaux Robert Schuman.

Caroline Pirson

Director

With more than 20 years of experience in the management of catering activities in the public and collective catering sector, Caroline joined Santé Services in 2005 as Manager and Director of MedHospitality. Caroline is responsible for human resources and personnel management, as well as the day-to-day administrative and financial management and works closely with HRS.

Vinciane Hammer

Dietary manager
Hospital production coordinator

Dietician for the HRS Dining Services for over 10 years, Vinciane joined Santé Services in 2019. Working closely with the catering team, Vinciane is in charge of developing menus and overseeing production in accordance with diet requirements and current regulations.

Sébastien Perrin

Deputy Manager

A passionate chef for nearly 20 years, Sebastien joined Santé Services in 2015 as a Catering Assistant to oversee the execution of all services at ZithaKlinik. In 2019, he takes over the supervision of the production unit of the Kirchberg Hospital to work in collaboration with the department.

Alain Gillet

Project Manager

With over 36 years of experience in the food service industry, Alain joined Medirest in 2019, managing the food service contract at HRS. At the Catering service since 2021, Alain participates in the supervision of the catering teams and takes part in various infrastructure transformation or modernization projects.

Jordan Van Raemdonck

Head of Catering
Operations Manager

With ten years’ experience in the kitchen, Jordan joined the Santé Services team in 2019 as Medirest Operations Manager, where he manages the kitchen teams and the food services for patients and staff at the Hôpitaux Robert Schuman. In addition to participating in the development of projects in collaboration with Santé Services. Since May 2022, Jordan has been responsible for operations.

Our projects at HRS

Renovation of the kitchens at the Hôpital Kirchberg and the ZithaKlinik

Among the various projects underway, the renovation of the kitchens at the Hôpital Kirchberg and the ZithaKlinik is one of the most important.

Transformation of the Hôpital Kirchberg restaurant

The Hôpital Kirchberg’s restaurant, which is open to employees and visitors, has been completely renovated. The space has been completely redesigned and reorganised. The inauguration took place on 29 October 2019.

Extension of the winter garden of the Hôpital Kirchberg

MedHospitality aims to provide the best possible catering service as part of its continuous improvement programme and its concern for the well-being of its employees. The extension of the winter garden on the terrace of the Kirchberg Hospital’s staff restaurant has been designed with this in mind. It aims to provide 70 additional seats and is available to employees and partners since November 2021.

Waste management and use of organic and/or local products

As a result of a long process of reflection and workshops organised by the Ministry of Sustainable Development, and with the aim of reducing food waste, the Hôpitaux Robert Schuman, in collaboration with Santé Services and IMS Luxembourg, have strategically developed a system for sorting food waste in the self-service areas of the various company restaurants. This initiative allows them to participate in more sustainable food purchasing and its challenges:

Buying more seasonal and local products
Building a food specification (more CSR oriented)

Extension project to the new psychiatry tower (Kirchberg site)

Our history

Formerly known as “Les Saveurs de la santé”, MedHospitality grouped together the catering activities of the former sites (Sacré Coeur, Sainte-Elisabeth and Saint-François) which had made up the current Hôpital Kirchberg. The team of “Les Saveurs de la Santé” grew through successive mergers with the Clinique Bohler in 2006 and the ZithaKlinik in 2015. In 2014, “Les Saveurs de la santé” became Santé Services S.A., when the Hôpitaux Robert Schuman were formed as we know them today.

As an active part of Santé Services and in close collaboration with Robert Schuman Hospitals, MedHospitality considers that meals are one of the key moments in a patient’s day, as well as that of its employees, and is striving for continuous improvement in order to make these moments convivial and pleasant, while placing consumer needs and expectations at the heart of its thinking.