“NIBULON’s export transshipment terminal became a visit card of Mykolayiv city and Ukraine. Guests from different parts of Ukraine and the whole world often come here. Many of them left positive reviews about high labour organization, wonderful architecture of the industrial facility, and about beautiful landscape design. At the facility there is a place which is visited both by the employees and the guests with pleasure. The visitors know that they will be welcomed. There is no shortage of visitors there”, tells Olena Furdalenko, a head of transshipment terminal’s cafeteria.
“The secret of our success consists in two things. Firstly, we cook delicious food. Secondly, it is our team who prepares all these things. From a head to a waiter – we work in coordination, professionally, trying to cook qualitative and healthy food. Products are always fresh and qualitative. The terminal’s know-how is vegetables cultivated in its own greenhouse”, mentions Olena Zaychenko, a fifth-class cook.
Really, NIBULON’s own vegetable cultivation, which diversity has no limits, is one of its traditions.  Since the transshipment terminal had started its operation in Mykolayiv city, it became a real oasis and a center to grow vegetables. Every year the terminal’s employees grow a lot of vitamins to cook meals in NIBULON’s cafeteria.
Besides vegetables, there are always fresh fruits, bread and bakery products, meat and sausage products under “Bystrytski Kovbasy” trade mark which are produced by our company!
“One of the main aspects in our work is following the sanitation norms, as we are responsible for health of our guests. The production facilities, a room for visitors are kept clean and cosy; there were created conditions to support personal hygiene. NIBULON’s merit is naturalness of products, particularly, it concerns own meat and sausage products. The company’s management struggles for healthy and natural food for Ukrainians and started to implement such a program involving its own team”, tells Svitlana Dzhalandinova, a waitress.
“The highest reward for us is smiling and pleasant faces of visitors who eat delicious dishes prepared by our cooks. When making an everyday menu plan, we always take into account desires of our guests. For example, we try to include favourite dishes: borsch, salo, pancakes, honey pancakes and others. Totally, our visitors eat about 800 kg of meat, 500 kg of  sausage products, 1200 kg of vegetables, 300 kg of cereals per months”, tells Svitlana Sopka, a fifth-class cook.
According to Yevgeniya Martynova, a fourth-class cook, every day we make a menu that complies with the requirements of the normative collection of receipts and guarantees balanced and caloric nourishment.
“Our peculiar pride is prices for products”, adds Tetyana Pototska, a waitress, “They became the talk of the town, as the prices include only prime cost of products. Such wholesome and balanced nourishment is available for each employee and guest of the company!”
“The hard work of our team is behind the success of the company’s cafeteria. For example, the cooks start working from early morning, and their working day lasts till evening; the cafeteria is open round-the-clock. Every woman is familiar with cooking, and here we have to feed thousands of people! It is pleasant that the company’s management appreciates our work, giving a regular bonus. The cafeteria is equipped with modern devices; regular modernization is performed; every year production premises are repaired. The employees have comfortable and warm household premises equipped with shower cabins and toilets”, tells Iryna Miroshnychenko, a dishwasher.
According to the cafeteria employees, they will not stop at what has been accomplished. In the near future production equipment will be renovated; a number of labour intensive processes will be automated. This will allow the team to keep the highest level in the food and service industries.