The canteen after the pandemic
Interview with our managing director, Jörg Csanitz...
The power of attraction in the office
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. ...
Management forum for Institutional Food Service (IMF)
Anniversary and Premiere: The 30th International Management Forum for Institutional Dining (IMF) took place for the first time as a digital trend day....
The facility manager
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....
DIE ZEIT
To attract employees to their companies, businesses need new ideas. We are pleased that our project is cited as an outstanding example by Viessmann. ...
Working where people eat
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....
“We promote communication”
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. ...