rom daily lunches to special events, Hutten Catering is behind every bite and beverage at The Zone. They run the restaurant, Grand Café and they’re always ready to help tenants plan something extra. We spoke with Corrine Paans, who coordinates Hutten’s work on site, about what makes their approach unique.
A flexible menu, full of variety
Whether you’re craving a warm veggie bowl, something street food-inspired, or just a good sandwich, the menu at The Zone is anything but standard. “We’re free to shape our own offering,” says Corrine. “That means we can work with seasonal products and keep things interesting.” Sustainability is a clear priority too: Hutten aims to be climate-neutral by 2030, already uses electric vehicles for deliveries and even repurposes coffee grounds to grow oyster mushrooms.
Made-to-fit catering for tenants
Got a team meeting, a lunch event, or something else in mind? The Hutten team is happy to help. “We’re flexible and open to all ideas,” Corrine explains. “A personal approach makes all the difference.”
A team that runs on collaboration
Eight people, including chefs, servers and kitchen support keep things running smoothly every day. “We step in for each other when needed and make sure it stays fun,” says Corrine. “That positive energy carries over into how we treat guests too. Taking a moment to connect with people is part of our service.”
More than just food
Hutten is also committed to making a social impact. They donate bottle deposits to local charities like the food bank and support initiatives such as toy and clothing drives. “It’s not just about serving good food,” Corrine says. “We also want to help build a warm and inclusive environment at The Zone.”