What was new yesterday is not yesterday today.

Here you will find content from the media.

For press inquiries regarding publications and interviews, please contact Kathrin Tust.

Internorga SPEZIAL: Seeberger und Henkel

In ihrer Sonderpublikation Catering Management Spezial zur Internorga 2022 greift die Fachzeitschrift gleich zwei SODA GROUP Projekte auf: Die Genusswelt im Seeberger Headquarters, Ulm sowie die neue Henkel Gastronomie in der Deutschladzentrale Düsseldorf.

Mit Weitblick zum Ziel

Wie kann man sich als Gastronom erfolgreich von der Masse abheben? Antworten auf diese Frage suchte die Redaktion des Fachmagazins Hogapage und sprach darüber mit verschiedenen Branchenexperten. Das Ergebnis: Fünf Basics für nachhaltigen gastronomischen Erfolg, zusammengefasst in der Titelstory der Ausgabe 6/2021.

Wer kocht in der Küche 4.0?

Digitalisierung und Automatisierungstechnik ist aus der professionellen Großküche bereits nicht mehr wegzudenken. Doch wohin wird das führen? Ist der Arbeitsplatz Küche in Zukunft noch attraktiv genug? Ist das Berufsbild Koch überholt?

Diesen Fragen geht das Fachmagazin KÜCHE in der Titelstory der Ausgabe 11/21 nach. Darunter die Expertenmeinung von Oliver Fiß, SODA GROUP.

Gastrokonzepte im 25hours Hotel in Florenz – Piazza-Flair im Palazzo

Eröffnet ein neuer Standort der Design-Hotels von 25hours, können sich nicht nur die Hotelgäste auf gastronomische Highlights freuen. Dabei setzt die Hotelkette meist auf langjährige Konzeptpartner. So durfte auch SODA GROUP bereits die Entwicklung vieler Standorte mit der Küchenplanung begleiten. Zuletzt in Florenz und derzeit auch in Kopenhagen. Das Fachmagazin Top Hotel/ Hotel & Technik berichtet.

Wie Gastros im Trockenen bleiben. Herbst/ Winter 2021/22

Die zweite kalte Saison in Zeiten von Corona bricht an. Wie Gastronomen dafür gerüstet sind und welche Learnings aus dem letzten Herbst/ Winter zu ziehen sind, dazu mehr in der Titelgeschichte der foodservice Ausgabe im Oktober. Im Gespräch mit der Redaktion war Design-Profi Andreas Müller.

Dean & David: Dynamische Expansion muss ein hochwertiges Kundenerlebnis sichern.

Juni 2021 // Das Handelsblatt hat sich mit der erfolgreichen Expansionsstrategie von Dean & David auseinandergesetzt und die Pläne von David Baumgartner diskutiert: Auch mit Axel Weber. „Auch, wenn die Gründer nicht mehr gegen den Strom schwimmen müssen, sollten sie sich in der dynamischen Expansion zukünftig konsequent an Kundenbedürfnissen orientieren.“

In the future: more personal, more present, more profitable.

June 2021 // In its latest issue, business magazine brand eins spoke to leading minds in the hospitality market to give its readers an outlook on the future of the industry. Despite all the corporate disasters, things will turn out for the better for our guests. Axel Weber talked about this with Jens Bergmann. brand eins 06/21 – now online.

Gastro expertise in the business press

March 2021 // The Hans im Glück restaurant chain is sticking to its expansion plans despite the pandemic and the associated economic losses. The Handelsblatt takes a look at the development of the company and quotes Axel Weber, SODA GROUP, with his assessment of the brand’s strengths.

TYPY Store wants to become the German alternative to Amazon Go.

January 2021 // The Typy Store by the start-up Campo is the first digital self-service store in Düsseldorf. It offers a taste of what the shopping of the future might look like….

Hardship or hope? Gastro Autumn Winter 20/21

October 2020 // The cover story of foodservice magazine is dedicated to the upcoming autumn/winter season in the catering industry. The expert opinion of Andreas Müller, SODA GROUP, was consulted on how sales can be strengthened on the outdoor area despite wind and weather and how the indoor area can remain attractive despite hygiene regulations.

Making emotions tangible

August 2020 // Andreas Müller, Managing Partner SODA GROUP, on challenges and trends in restaurant design and how COVID-19 will influence future interiors. Published in gastronom – for the professional gastronomy business – from the portfolio of the Allgemeine Hotellerie und Gastronomie Zeitung.

On a small and large scale

August 2020 // In the new building of the Munich office towers Bavaria Towers, a staff restaurant was created, in which special accents were set in terms of design and cuisine. The industry magazine GVManager reports in issue 8/20.

Turn everything upside down

August 2020 // The Corona crisis has serious implications for the business of food and drink in the workplace. Do we therefore need new concepts? No, it doesn’t need to, according to Markus Tust, managing partner of SODA GROUP. “My conviction tells me we must continue, move forward as before.” Read more in the trade magazine gv-praxis.

Gastro to Corona

May 2020 // The Corona Crisis requires an entirely new approach to communications and marketing in the industry. Keyword: professional customer management. Dr. Tillman Bardt (SODA GROUP) with his forecast in the current issue of FIZZZ.

Title Theme: “Under Construction

October 2018 // Facelifts in the restaurant industry – SODA GROUP reports on how to breathe fresh air into existing restaurant concepts with a rebrush. An article from the FIZZZ.

Seeberger focuses on new brand experiences

June 2018 // The traditional company from Ulm is also realigning itself as a brand experience in terms of communication with a café as a meeting place in a new multifunctional building. That’s according to the Southwest Press, which is more than familiar with the region.

New AXA company restaurant in Hamburg

April 2018 // “Departure into new working worlds”: In August 2017, the employees of the AXA Group in Hamburg moved into the first new “New Way of Working” location. This is what the trade press has to say about it.

Backlog demand in the organic segment

July 2019 // Thomas Bettcher from SODA GROUP explains in the magazine BIOwelt how a good gastronomy concept works and where the organic trade has to catch up.

Milestone in the digitalization of communal catering

November 2019 // Premium caterer Leonardi is setting standards in the GV industry with its new, digitally connected leonardi 4.0 catering system. SODA GROUP was decisively involved in the project management of the digitization and brought together selected partners.

More courage! What will the canteen of the future look like?

November 2019 // The lines between public catering and corporate catering are increasingly blurring. What does this mean for employee catering? Markus Tust met the editor-in-chief of GVManager for an interview.

Marché opens Sandwich Manufaktur

May 2018 // The new concept at Leipzig/Halle Airport is all about the freshly interpreted sandwich. SODA GROUP scores with innovative design planning. The article from Food Service goes into more detail.

Kitchen 4.0 – The professional kitchen of the future is digital!

November 2019 // What exactly does it look like and who controls it? Oliver Fiß was interviewed on the subject of the digital professional kitchen of the future.

Consistent needs orientation

March 2019 // Managing Director Markus Tust explains in CATERING MANAGEMENT why an exceptional gastronomic solution invites Funke Mediengruppe employees not only to eat, but also to hold meetings or retreat.

Ever better, ever broader, ever more sustainable

March 2019 // Thomas Bettcher of SODA GROUP on the challenge in community catering of knowing and serving the high expectations of their guests while also setting new trends.

Fit for today, even fitter for the future

September 2018 // Individual, fresh and regional – this is how DZ Bank defines the new gastronomy concept of the SODA GROUP in its in-house company canteen. A report from the GM practice, which knows all the innovations.