Hospitality

In the race for the best talents, a rethink is also taking place in the realm of gastro and restaurant design. Healthy, wholesome nutrition, freshly prepared, is of prime importance. Smaller and more effective technical devices and efficient supply chains for canteens today need less space, so that a greater diversity can be offered.

Just as important is the provision of different room situations that enable an attractive, inviting environment for various communication requirements – from informal chats in pairs up to a common break with all colleagues and guests.