„And the winner is“ Reisner und Frank Hospitality Awards 2023 – „Best Specialist Gastronomy Consulting Firm 2023 – Germany“ We are delighted to announce that we have been voted ‘Best Kitchen Designer in Germany’. This award recognises our team’s outstanding achievement, and we accept it with great pride. We were nominated for our creative approaches […]

Marco Roland, Head of Catering at the Axel Springer subsidiary
‘Pace Paparazzi Catering & Event GmbH’, talks about catering within the media and technology company and the role that teamwork plays in this.

Boundaries are blurring – synergies in the shared use of space by New Work and the hospitality industry

In the Axel Springer Group’s spectacular new building in Berlin, the staff canteen is also breaking new ground. The central ground floor serves as a multifunctional space for flexible catering concepts.

A new staff canteen run by Consortium, a premium caterer based in Wiesbaden, has opened in Frankfurt’s Europaviertel – serving regional ingredients with an international business flair.

Neither of them wants to go back to the traditional office: But while one company lets its employees decide where they want to work, the other gently nudges its workforce in the desired direction. Two modern mid-sized companies, two approaches.

The light-filled new Axel Springer building captivates with its extraordinary exterior architecture. Inside, the building is characterized by interconnected terraces, a 45-meter-high atrium, and a modern dining concept by Pace.

We are proud to have designed and planned this part of the overall project

A place to relax, chat with coworkers, or simply unwind.

Interview with our managing director, Jörg Csanitz

The pandemic has changed the landscape of workplace dining. Jörg Csanitz, managing director of Reisner und Frank—a planning firm specializing in commercial kitchens—explains how.

Case study: the “Vi” at Viessmann

Together with the interior designers at Blocher Partners, we had the opportunity to develop a new restaurant for Viessmann’s employees – one that is more than just a canteen.

Anniversary and Premiere: The 30th International Management Forum for Institutional Dining (IMF) took place for the first time as a digital trend day.

A professional catering service with a small production area and a usable guest area meets the needs of office workers—and, thanks to its space efficiency, is also a boon to the operator.

To attract employees to their companies, businesses need new ideas. We are pleased that our project is cited as an outstanding example by Viessmann.

At Truma in Putzbrunn, the company cafeteria—which opened in June 2020—plays a significant role that goes beyond simply providing food and drink and promoting employee well-being. The title “Workcafé” makes that clear right away.

The current situation is precarious. This raises even more questions about how drastic the changes will be for the industry in the wake of the pandemic and what the conceptual solutions will look like. A conversation with Sebastian Herrmann, managing partner of Reisner und Frank GmbH.

In July 2019, employees of the drugstore chain dm celebrated a very special reunion when they moved into the dm-dialogicum in Karlsruhe.

With its Essen campus, Aldi Nord isn’t just building a headquarters for 1,200 employees. The discount chain’s CEO, Hufnagel, also wants to create more transparency.

The acronym for Viessmann’s new employee cafeteria is “Vi”; the owner family spent around ten million euros on the project. The concept, construction, and investment serve as a model.

A collaborative partnership among employees, project managers, and, not least, the caterer played a major role in the design and construction of dm’s new corporate headquarters in Karlsruhe. The commitment to freshness is particularly noteworthy from a culinary perspective.

A collaborative partnership among employees, project managers, and, not least, the caterer played a major role in the design and construction of dm’s new corporate headquarters in Karlsruhe. The commitment to freshness is particularly noteworthy from a culinary perspective.

The administrative offices of the discount supermarket ALDI SÜD in Mühlheim an der Ruhr are expanding. As part of the sixth phase of construction, employees can look forward to a modern, stylish employee cafeteria with a terrace.

What does Hospitality@Work mean for kitchen design and management? And what does all of this have to do with the traditional village well? Tips on the food service industry in new work environments.

The catering kitchen of the future in Munich

Konrad is setting new standards in the areas of digitization and process integration.

What do they do differently in Silicon Valley compared to here?

…we provided expert support to the German Student Services Organization during the development process.

Five sustainable initiatives – our client Otto shows just how innovative a large cafeteria can be.

Anyone who has to completely prep and partially cook meals for 450 guests in a 20 m² kitchen has to have their processes and equipment under control…

on the completion of Halls C5 and C6 at Messe München. We were involved in the specialized planning of kitchen technology.

Reisner & Frank – Best Commercial Kitchen Planning & Development

We, too, are among the winners

We’d like to introduce one of our projects.

An article about new staff canteens. We have also designed two of the staff canteens featured in this article.

BLICKWÜRDIG has been awarded the ‘CO&CO SELECTED’ accolade for its design by Reisner&Frank

The catering industry is a major market for the tableware sector

One of our projects was recognised at the 2018 Automotive Brand Contest

Otto Betriebsgastronomie is currently undergoing a radical transformation

The new Elbe canteen is a testament to a new corporate culture.

Better service, fresher produce, higher quality: Kochwerk Elbe

Zeit magazine spoke to Sebastian Herrmann about the latest changes in workplace catering.

Hilti Deutschland AG’s catering services in the spotlight at Catering Management

Our clients’ outstanding concepts are received with enthusiasm

More space for modern working

Interview mit Catering Interview with Catering Management

Refurbishment of the Mensa Academica

Faster checkout and shorter waiting times

At Vitra, design comes first