Bayer gastronomy
| Bayer gastronomy
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| legal form | GmbH |
| founding | 1902 |
| Seat | Leverkusen |
| management | Sascha Witt |
| Number of employees | about 500 |
| sales | approx. € 56 million |
| Branch | Gastronomy, hotel |
| Website | www.gastronomie.bayer.de |
The Bayer Gastronomie GmbH is a 100 percent subsidiary of Bayer AG .
The history of Bayer Gastronomie GmbH began as a “simple” factory kitchen, operating under the name “Arbeiter-Speiseanstalt” at the time. It was established in 1895. During this time the prosperous pharmaceutical manufacturer Bayer was looking for new employees. But in the immediate vicinity, capacities were quickly exhausted, so that Bayer was dependent on staff from distant regions and attracted them with special social benefits such as a company apartment, pension benefits and its company kitchen. Bayer was one of the first companies to feed its staff in this way.
In 1912 planning permission was granted for a casino. The construction of the factory casino became necessary when, after the company's headquarters were relocated to Leverkusen, an increasing number of executives came to Leverkusen. They had to be fed and housed. In addition to serving as a restaurant for the executive staff, the casino also housed numerous bachelor and passer-by apartments. In its 100-year history, numerous structural changes have been made to the casino building.
The company's activities can be divided into three business areas: Community catering, hospitality and sports & culture.
Today Bayer Gastronomie operates the employee restaurants in the Chemparks and the so-called Bayer Sites, the Casino Hotel in Leverkusen, which also houses the wine cellar and the Zum Löwen restaurant, and the seminar and leisure hotel ( Großeledder ). It also supplies the BayArena in Leverkusen and the backdrop in the Bayer Kulturhaus in Leverkusen. In addition, Bayer Gastronomie is one of the largest caterers in Germany and the largest in North Rhine-Westphalia . Until June 2012 she also ran the EVL company canteen , and until December 2012 the bistro spresso and the staff canteen in the headquarters of Sparkasse Leverkusen.
At Bayer Gastronomie GmbH, more than 500 employees work in the areas of catering and administration (not including temporary workers). In addition, Bayer Gastronomie trains more than 100 young people every year in the professions of system catering , restaurant specialist, hotel specialist, cook , specialist in the hospitality industry and specialist for event technicians and event clerks.
The annual turnover of Bayer Gastronomie GmbH is around € 56 million.