15/16.09.2020 // Construction and Operation of Commercial Kitchens and Modern Company Catering 2020
March 10, 2021 10:34 amMunich. 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
Speaker: Michael Süßmeier // Senior Consultant SODA GROUP
Categorised in: Uncategorized
This post was written by Alexandra Schröder