How did you end up at Deliva?
Marco: ”When I was eighteen, I started as a cook in Hassotel and then I worked as a chef at Pietersheim for Horeservi. Horeservi is the predecessor of what we now know as Umami Catering. To bring more uniformity to the recipes, a central production unit was established at the time, and that was Deliva. LUC, now UHasselt, was one of our first customers. Our growth is easy to measure by the number of soup kettles in use: first a 100-litre kettle, then a 300-litre kettle, and now we already have two 1000-litre kettles.” (laughs)
And how did you end up in this role?
Marco: “I was part of Deliva’s inception and carried out different roles throughout the years. I’ve been a production supervisor, and I did the planning for about eight years. The latter taught me a lot in particular. I helped implement our current ERP package, Lisa. After that, it was time for a new challenge. So when I was asked for this job, it didn’t take a long time to make my mind up. I have been doing this for about two years now and I still love it. I can really indulge in all my passions in this job.”
Is Deliva a good employer? What makes working here fun?
Marco: “Certainly! The atmosphere here is great, and my colleagues are friendly. It is a big company, but not too big. It means almost everyone knows each other, and is very informal.”