Why was the kitchen renovated, and what was the outcome?

Our kitchen had been in operation for 21 years and was in urgent need of an update. That's why we renovated it from the ground up. The concept had to be revised, the space reallocated and the machines repositioned. This means we now have a broader range of menu options. Another special feature of the new kitchen is the separation between the production area and the serving station, which has a performance centre where dishes are finished to order shortly before serving. You tend to see this more in hotels or restaurants.

What was your vision for the new kitchen?

Our goal was to design the kitchen of the future and establish ourselves as the best company catering provider in Germany. This requires excellent processes, excellent craftsmanship, and dedicated colleagues to implement them. The right technology is also, of course, crucial. It's the harmonious interplay of all these elements – processes, technology and hospitality – that results in great food.

How does your everyday work compare to before the renovation?

Working in the kitchen has changed significantly. We have pushed back production times slightly. We want to focus more on serving guests and not start work so early in the morning. This also has to do with product quality, of course. Freshly prepared food should be made as late as possible. This gives me more time in the afternoon to prepare products using the cook & chill method, which we didn't have before, and achieve a very high quality standard. This has significantly changed our processes.

What role do the new RATIONAL iCombi Pro and iVario Pro cooking systems play?

Firstly, we only need half as many cooking systems. Secondly, they are much more energy-efficient, and their capacities are more precisely tailored to the required quantities. However, sustainability also means focusing on people, for example by designing cooking systems that are ergonomic. The iVario cooking systems are height-adjustable to help find the optimum working position for each product.

How were employees prepared for the new processes and cooking systems? Was any special training provided?

RATIONAL provided both theoretical and practical training in advance. Our contacts visited us frequently and 'sparked our enthusiasm'. This was important because some employees were naturally sceptical about the new technology at first.

How far along are you on your journey to the kitchen of the future?

We still have a way to go, but that's a good thing. It's important that everyone working in the kitchen fully understands what digitalisation means, and how to think in terms of processes from start to finish. It's easy to talk about, but difficult to put into practice. After all, we don't want to work with robots; we want to work with people — with chefs who have emotions. We need to capture, collect and implement these emotions. This combination of the chef's emotions, the processes and digitalisation, and the technology that RATIONAL offers is a good fit. Combining these elements will lead to further success, but it will take time. It is not yet fully implemented, but we are well on our way and can be proud of what we have already achieved.

What are your thoughts on the kitchen renovation?

I think it was a great team effort. Everyone involved — Eurest, RATIONAL and AXA — contributed to this fantastic project. They all had their own perspectives, but one common interest: happy guests.