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Home / About us

About Zdravé stravování

From a single pot to a modern food production plant.

Since 2008 we have been cooking food that is meant to make people's days easier.

300 employees
10,000+ customers in 2026
all 14 regions

A meal box with breaded meat, sweet potato fries and mushroom sauce, shot from above

What makes us different

We cook in our own plant

Our own production kitchen in Strážnice. No outside kitchen, no third-party food supplier.
A nutrition adviser builds the menu

Not a template and not an outside supplier. Nutrition advice is included with every program, at no extra cost.
We deliver in our own refrigerated vans

In our own refrigerated vans, to 571 towns and villages in all 14 regions. Of the 694,143 parcels we carried over the past twelve months, 97.8 % arrived first time.
We cater for special needs too

Alongside our regular programs we have FOR DIABETICS, GENTLE DIET, DAIRY-FREE and MEAT-FREE.

Mgr. Kateřina Šimková in the production kitchen at Zdravé stravování

It started with a single pot

Zdravé stravování was founded in 2008 by Mgr. Kateřina Šimková, a graduate in human nutrition from the Faculty of Medicine at Masaryk University in Brno. We started out with one pot and one employee.

Her nutrition team still puts your menus together today. Over the years we have built a database of more than 20,000 recipes, and our nutrition experts are our own people with university degrees. We do not buy menus in and we do not work from a generic template.

Nutrition advice is included with every program, at no extra cost. We will help you pick a program and a calorie range, and advise on allergies and preferences. Call 517 070 333 or write to This email address is being protected from spambots. You need JavaScript enabled to view it..

Who makes your food

The nutrition team

The menus are put together by Mgr. Kateřina Šimková and her team of nutrition therapists. Advice is included with every program, at no extra cost.

Founder Mgr. Kateřina Šimková during a consultation with a client

We create our own recipes

Our own chefs come up with the recipes and test them. Before a dish makes the menu, it gets cooked and tasted.

Aleš

development chef
Ivo

development chef

Guest chefs

On recipe development and at events such as Kulinářské léto we work with Marcel Ihnačák (Boutique Hotel Tanzberg, Mikulov), Jan Punčochář (holder of a Bib Gourmand award, U Matěje restaurant), Radek David (Executive Chef, La Veranda and The Bistro), Zdeněk Křížek (Executive Culinary Chef, OREA HOTELS) and Anchal Chopra Bhalla (Indian cuisine, Tastesutra).

From a single pot to the whole Czech Republic

2008 We start out. One pot and one employee.
2014 We move into our own plant in Strážnice.
2017 We deliver to all 14 regions. Our first products reach the retail chains.
2018 We switch to fully refrigerated delivery in our own vans.
Today 8,000 m² of production space, 571 towns and villages.

Did you know?

Besides the meal boxes we also make chilled pasteurised meals for food service and retail chains. We develop them in the same plant in Strážnice where your box is made.

We do the cooking ourselves

Packing finished meals into boxes at our own plant in Strážnice

Straight after cooking we blast chill the food to 2 °C, seal it airtight and carry it at 4 °C. The same temperature holds in the packing room and in dispatch.

8,000 m²our own plant in Strážnice
2 °Cblast chilling and airtight packing
4 °Cour own refrigerated delivery with monitored temperature

The whole journey of a meal, step by step

We have our quality checked from outside

Hygiene procedures based on a critical control point system (HACCP) are required by law of anyone who cooks for people in the European Union. A school canteen, a restaurant and every other meal box company alike. On its own that is no advantage at all, it is the condition without which you are not allowed to cook. The difference lies in whether a company only polices itself, or whether it lets someone in from outside. We let them in.

A certified critical control point system

Beyond what the law requires, our HACCP system has been reviewed and certified by the Czech Society for Quality, an accredited certification body. The certificate runs to October 2028 and we are under surveillance in the meantime.
An independent audit of the plant

An independent auditor inspects our kitchen even though we are not obliged to have it done. The auditor comes to the plant and follows the whole journey of a meal, from goods-in to dispatch.
Our own nutrition experts

Our nutrition advisers put the menus together, not an outside supplier. Advice is included with every program, at no extra cost.