Valora is developing its own digital loyalty programs. This benefits not only the Valora formats, but also the customers and partners.
Consumers appreciate having quick and easy access to additional nutrients through functional foods.
Thanks to innovative and tasty creations, even ardent meat eaters should be tempted to vegan and vegetarian dishes.
As one of the leading providers of foodvenience, Valora is aware of the topic of food waste. That is why it has expanded its collaboration with “Too Good To Go” in 2019.
Michael Mueller, CEO of Valora, looks back on the successful development of Valora over the past year and explains why the company is in an excellent position to master the future.
Successfully managed with great joy by the franchisees Anja and Markus Jütten, the BackWerk in the southern German city of Lörrach leaves its guests spoilt for choice with a range of more than 100 products.
At the Ditsch production site in Oranienbaum, more than a million baked goods are produced every day. Shift leader Sven Stojan knows the recipe for success behind the globally loved pretzels, pizzas and bread rolls.
He creates what is later displayed in the show cases of BackWerk, Brezelkönig und Caffè Spettacolo in Switzerland; Riccardo Brunet is Food Developer at Valora. Together with his team he scouts tomorrow’s trends and writes new recipes.
The Germans love good snacks and are prepared to pay good money for them. The business is booming. As Germany’s biggest food service bakery, BackWerk carried out a study of snacking for the first time.
According to a study, Valora’s economic output in Switzerland is more than CHF 1.4 billion, making it one of the most important Swiss retail and convenience companies.
Ever more people live alone and eat away from home. But for today’s mobile population, food not only has to be available quickly and at any time, it also has to be ultra fresh and healthy. How Valora lives up to these trends.
Satisfied employees remain loyal to their employer: the Christnacht family has been working for the Ditsch pretzel bakery for three generations. The family tradition started with Marion Elisabeth Christnacht, a qualified hairdresser.
