When it tastes great, we all speak the same language - this is our motto for the 50th anniversary of our company. As while there may be different people, cultures, traditions, religions, languages and, not least, food, everyone agrees when it tastes great: yum! This is what we at RATIONAL work for every day. This is why we have specialised in hot food preparation. For restaurants, hotels, company canteens, hospitals, schools, supermarkets and all the other places where people cook. Also where they get the best possible support thanks to our partners, specialist dealers and service partners around the world.

This is what turned an idea into a collective round-the-world 'yum!'

Siegfried Meister founded what is now RATIONAL AG in 1973. A company that places particular emphasis on employee management. For 44 years, he led his life’s work to success and remained true to his motto of focusing on customer benefit. The values embodied by Mr Meister are still firmly anchored in the corporate culture today.

5 of countless success stories from the kitchen.

Further, further and even further: Walter Kurtz in conversation.

Together with the Chairman of the Supervisory Board Walter Kurtz, we look back on the founding years and the work of innovator Siegfried Meister. His spirit still shapes the company to this day.

“Mr Meister was able to motivate and inspire other people,” said the current RATIONAL Supervisory Board Chairman and co-founder of the company.

He had the vision that things could be done much faster and more perfectly in the kitchens of restaurateurs if chefs were given better equipment to prepare their soups, potatoes and schnitzels with.

His mother's duck dish, Siegfried Meister recalled at the time, was so delicious mainly because it was repeatedly basted with the gravy. That’s exactly what he wanted to implement in a cooking system. The result was the invention of the combi-steamer in 1976, which combined hot air and steam, essential for humidity, which could boil, fry, steam and grill.

The original business idea and corporate philosophy of RATIONAL is still as consistent and successful:
concentration on hot food preparation. With the will to continuously improve. And above all with the conviction that in the end it is not turnover, profit and growth that are in the foreground, but customer benefit.

The idea of proving the benefits of the systems directly to the customer, in all senses and without any safety net, has been part of RATIONAL's DNA from the very beginning. Our chefs quickly became the backbone and trademark of RATIONAL.
The service concept was just as important. “The customer is always right, that was Siegfried’s attitude,” says Walter Kurtz.

Meister, the visionary and pilot; Kurtz, the doer and runner. “I think it was precisely because we were so different that we not only complemented each other well professionally, but also appreciated each other personally," says Walter Kurtz, who still comes to the company almost every day. Over the years, they became good friends. They were able to rely on each other almost blindly, and they knew about each other’s strengths and weaknesses.

"Building up RATIONAL was and still is my life's work," says Walter Kurtz at the end of the interview.

It is all about cooking. And only about that.

500 master chefs around the world work for RATIONAL, in daily interaction with our customers, and with their knowledge and experience they form the DNA of the company. In this way, they ensure that our products are geared to customer benefit. Their cooking know-how is the basis for the development of new products. Our film "4 Chefs - 4 Journeys", which was shot in 2014 and won the Silver Award at the Corporate Film Awards in Cannes, shows how this works.

The success models.

Customer benefit through and through.

We show what can be done: RATIONAL live cooking.

A look back.

How it used to be.

Outlook for 2073 - what the future holds for the foodservice industry.

This is what the experts at Euromonitor have to say about how people will be eating in 50 years time. Since 1972, they have been dealing with all questions about the future and researching what moves people in 781 cities and 21 countries. So what’s next for the food industry?

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