Engineers, entrepreneurs, gastronomy professionals

– in one team.

Reisner und Frank is an independent engineering firm for commercial kitchen planning with an associated management consultancy for gastronomy. We advise and plan – we neither sell equipment nor fit-outs, we are neither a dealer nor a kitchen manufacturer. Our services begin before the first line on the floor plan and extend into daily operations after opening.

In our team, the perspectives of architects, engineers, gastronomy professionals and business economists combine. Mistakes that we have made in our own gastronomy projects do not need to be repeated by our clients.

Our approach in a nutshell

We think like restaurateurs, plan like engineers and act like entrepreneurs.

Company history

Two worlds that together could do more.

Klaus Reisner was a restaurateur and business economist – he knew the pressure of service time, the reality behind the counter and the economics of a kitchen. Friedhelm Frank was an engineer and kitchen planner – he developed equipment and designed complete installations. The two met in kitchens: Frank had planned them, Reisner worked in them.

In doing so, a fundamental problem became apparent: kitchens were often planned without anyone knowing who would operate them, what offer should be created, how many guests were expected. The consequence was the founding of Reisner und Frank – with the simple idea: concept first, then planning.

This idea remains the DNA of the company to this day. Today Sebastian Herrmann (gastronomy and business management) and Jörg Csanitz (engineering and architecture) carry forward the two pillars.

Since 1998 we have been accompanying gastronomy projects in Germany and internationally.

Key milestones:

Key milestones:

We act on the basis of values – this is not a poster on the office wall, but the standard by which we measure ourselves internally and in front of clients.

Good preparation is half the battle. Mise en place – with us too.

In gastronomy, “Mise en Place” means: everything is in its right place before service begins. We carry exactly this attitude into our projects. Three pillars underpin our work:

Our three pillars

Team

More than 20 employees at two locations. Behind every project stands an interdisciplinary team of engineers, architects, business economists and professionals with operational gastronomy experience.

Owner and Managing Director

Jörg Csanitz
Graduate Engineer in Architecture

Jörg Csanitz studied architecture at Karlsruhe University of Applied Sciences – Hochschule für Technik and has worked for Reisner und Frank since 2007; initially as a project manager, since 2009 as head of the planning office and later as managing partner.

Sebastian Herrmann
Graduate in Business Administration and trained restaurant professional

Sebastian Herrmann grew up in gastronomy, more precisely in his family's guesthouse with a restaurant operation and hotel rooms. He is a trained restaurant professional (Hotel Traube Tonbach), gained international professional experience in various positions in the hospitality world, studied business administration in Ravensburg and subsequently worked for, among others, Do & Co, Kofler & Kompanie and Dussmann Service. He has been working for Reisner und Frank since 2013 – initially as head of the consulting office, later as managing partner.

Two locations, one methodology.

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