Theory is good. Experience is better.

What you take away

• Concrete inspiration for your own project
• Understanding of the operational processes behind good concepts
• Market knowledge on current trends: dispensing systems, food concepts, pricing, sustainability
• Direct translation into your project – personal briefing by Reisner und Frank before and after each tour

Who the tours are designed for

• Hoteliers and restaurant managers who want to stay up to date
• Building owners and investors before a gastronomy decision
• Operators and caterers looking for inspiration to develop further
• Architects and interior designers who want to understand the interplay between design and operational function
• Property developers who want to assess the potential of a location

Why the tour pays off

• Shared project understanding
• Faster decisions
• Fewer planning changes, a tour costs less than a single major planning correction
• Greater operational reliability

Example: Corporate Catering Today

Using our tour “Corporate Catering Today” as an example, you will get a first impression of what to expect. On all our tours, we guide you professionally and competently not only to particularly noteworthy concepts and inspiring venues, but also bring you into contact with the people behind the ideas. In this way you learn directly from the best in the industry, gain exclusive insights into innovative concepts and satisfy your hunger for inspiration with real experiences instead of pure theory.