Monthly Archives: August 2018

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Aug
2018

Comments off Restaurant “Kochwerk Elbe” – a stylish oasis of well-being

Finest Cooks Our customer (Otto-Betriebsgastronomie) is currently undergoing a radical change. The new culinary flagship of the traditional Hamburg store is the restaurant "Kochwerk Elbe" - a stylish oasis of well-being with top culinary performance. Facts and details about the project: New opening - autumn 2017 Investment - 4 Mio. €, 850.000€ for kitchen technology Area - 1.850 qm Kitchen Manager - Florian Kerl Opening hours - 11.30 a.m. to 2.p.m Employees - 17 kitchens, 6 dishwashers Seats | Food - 730 | up to 1.500 Average voucher - 4,13€ Planning - Reissner and Frank Equipment - Ubert (Kitchen) Inventory Software & implemented solution - Delegate Food Service The current issue of...
- 14 -
Aug
2018

Comments off Inventory management made easy

Digital and growing demands on modern inventory management systems   The current issue of the gv-praxis (7-8/2018) magazine is entitled "Inventory Management made easy". In line with this topic, we have also summarized current inventory management topics such as central production, electronic invoice import and CO2 footprint briefly and crisply for all readers and interested parties. We have decided to chose these topics because there is currently the greatest demand from our customers and we have also implemented many ideas from our customers in this area. On page 59 of the journal you will find a brief explanation and description of the topics mentioned above. Besides the inventory management...
- 07 -
Aug
2018

Comments off Restaurant competition reduces 19% of CO₂ emissions

Reduction of CO₂ emissions Our partner Eaternity together with FehrAdvice & Partners had the opportunity to show what can already be done for climate protection in an impressive way during a energy research project in the city of Zurich. Six staff restaurants in the city of Zurich competed against each other in a competition with the aim of reducing the consumed CO₂ values of the menus as much as possible. Eaternity investigated which measures of staff restaurants are particularly effective in reducing climate and environmental pollution. The restaurants independently took up to 25 different measures to reduce the average climate impact per main meal and to motivate their guests to choose particularly...