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ePaper created 2015-04-22, 14:48:24 | version 1.37.0
Issue One 2015 11 A pleasure eating In the fast food restaurant, the napkin is a thin sheet of paper. In the luxury restau- rant a few metres away, it is made of firm white fabric. Newly strengthened and dec- oratively folded, it is put on the plate. Here, the customer also expects quality and good taste – but at an entirely different culinary level. The beef arrives directly from the farm in the US, the shrimps from the fishing boat on the Atlantic, and the imported mango is flown in by plane from Thailand: Such exquisite culinary delights require an eye trained on quality, freshness, and speed – in short, a professional partner like the Hessian Cool Chain Group (CCG). A glob- ally operating network, the corporation has specialised in providing services to the lux- ury restaurant segment and transporting temperature-sensitive goods under optimal conditions. Since its foundation in 2005, the group has rapidly and continually expanded into the market. It has around 600 staff and generates a turnover of about EUR 135 mil- lion a year. CCG, which is headquartered in Kelsterbach near Frankfurt am Main, has subsidiaries in Germany, Austria, Switzer- land, Poland, and South Africa. It serves as both logistics and trading partner to top restaurants and the hotel industry: With Rungis express AG, it also possesses one of the largest trading compa- nies for first-class food. CCG delivers just- caught fish, select fruit and vegetable deli- cacies from all over the world, and flowers and plants with all their freshness safely to the target destination. No detours "We offer top products from superb sources and a perfect monitoring of the cool chain," Carsten Glos, Chief Operating Officer of CCG, says. "We avoid detours in the supply chain – for example, on the way from the lobster farm to the customer – and gain pre- cious days." The rule-of-thumb: The shorter the way to the kitchen, the fresher the food. "The customer can then use the food much longer."