Catering organized without the guesswork
Dyvorn has been coordinating food service logistics for institutional clients, corporate venues, and public events across western Ukraine since 2016. The work is operational and detail-heavy — sourcing, scheduling, compliance, staff deployment.
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Who runs this operation
Dyvorn operates out of Ternopil, covering catering needs for schools, municipal institutions, corporate dining rooms, and event venues. The team handles everything from supplier contracts and food safety documentation to service staff scheduling and post-event logistics.
The focus is on repeatable, auditable processes. Clients work with the same coordinators throughout a contract — no handoffs, no relearning requirements between events. Compliance with Ukrainian sanitary norms and procurement regulations is built into every workflow.
Requests that fall outside standard configurations — short notice bookings, mixed dietary menus, remote sites without kitchen infrastructure — are evaluated on a case-by-case basis. Not everything is possible, but the team gives a direct answer rather than a vague commitment.
Supplier Management
Verified local and regional suppliers with documented food safety certificates. Orders tracked against delivery schedules.
Documentation and Audits
Full paperwork for HACCP compliance, municipal procurement, and institutional reporting. Updated with each regulation change.
Staff Coordination
Service staff assigned per event size and venue type. Shift plans confirmed 48 hours before service, with backup coverage built in.
Menu Development
Menus developed against nutritional norms for institutional clients, with seasonal substitutions documented and pre-approved.
How an engagement typically runs
Initial scope call
Client outlines venue type, guest count, dietary constraints, and service dates. Dyvorn identifies any compliance or logistics flags upfront.
Menu and cost proposal
Written proposal with itemized pricing, proposed menu, supplier list, and staffing plan. No verbal commitments — everything is documented before work begins.
Contract and approvals
Contract signed, regulatory approvals filed where required. Timeline for each approval step is shared with the client in advance.
Service delivery
On-site coordinator manages the full service window. Post-event documentation and waste reporting submitted within one business day.
The people managing client accounts
Client-facing work at Dyvorn is handled by coordinators who stay with an account from intake through delivery. Olena Vasylchuk manages institutional contracts — schools, hospitals, and municipal dining — and has been with the company since its early years.
Iryna Kovalenko handles corporate and event catering, working with venues and private clients. Both coordinators are reachable directly, without going through a general support queue.
Olena Vasylchuk
Institutional Accounts
Iryna Kovalenko
Corporate and Events