Construction and Operation of Commercial Kitchens and Modern Company Catering 2020

March 10, 2021 10:34 am Published by Alexandra Schröder

Munich. So that what belongs together comes together (what stationary and system catering and business catering can – and must – learn from each other).
– The paradigm shift
– Why there are no more differences
– Basic differences between stationary/system catering and business catering
– THE driver: employee market
– Basic commonality: brand, brand, brand
– Theses for stationary gastronomy, system gastronomy, business catering
– What all need to learn and practice

To the program >>>

Speaker: Michael Süßmeier // Senior Consultant SODA GROUP

Categorised in: Uncategorized

This post was written by Alexandra Schröder