• Skip to main content
  • Skip to primary sidebar

Mike Hohnen

Coaching for personal growth, change and development

  • About Mike
    • Contact
  • Services
    • Keynote Speaker and Presenter
    • Coaching
    • Workshops
    • Online Training Modules
    • Contact
  • Library / E-books
    • The Service Profit Chain
    • The Service Profit Chain – Answers to fundamental questions
    • The Service Profit Chain FAQ
    • GROW Model
    • A good coach might be what you need…
    • Understanding Engagement (ebook)
    • We are all born leaders (ebook)
    • Exploring Leadership (ebook)
    • Action Learning – what is it?
  • Online Training
    • Login
    • The Service Profit Chain
    • Working with others
    • The Team Leaders Toolbox
    • GROW Leadership DK
  • Blog
    • General

Hamburg

July 28, 2017By Mike Hohnen

We had 2 interesting days in Hamburg. The idea was to check out a few innovative ideas and have a general chat about how to cope with the ever increasing problem of scarcity of trained chefs and spiralling labour cost.

We started out with lunch at Va Piano In my opinion one of the most innovative food concept we have seen in a long time.

Va Piano Chefs

Followed by tour of the East hotel

DKBS  Hamburg Aug 08 - 2

And dinner at Elysee

DKBS  Hamburg Aug 08 - 3

The reason we had dinner the Elysee was that we wanted to test the Block Menu concept live – and that was a real eye opener for all. A 160 seat restaurant handled by 2 chefs in a space no larger than 14 sqm. In the banqueting department 2 chefs handle up to 1000 covers in a night with ease.

So the next day we went to Zarentin outside Hamburg to find out what the sceret begind the low labour cost was: Block Menu

Export manager Rüdiger Brümmer took us through the menus and demonstrated how far sous-vide cooking has come – and we may all have different opinions on taste but we could not fault the quality of the products.

DKBS  Hamburg Aug 08 - 7

The experience was intense – every one fully concentrated

DKBS  Hamburg Aug 08 - 8

On the way back to Copenhagen in the bus we had a god chat and reflection on the merits of the various cusines we visited and our hig profile chefs of course stuck to their principles and gave conveniens food a good bashing – but then they got hungry…

DKBS  Hamburg Aug 08 - 10

Need I say more…

It was good fun and an eye-opener for us all – and like it or not, what IKEA has done to furniture production, Block Menu is determined to do to food production.

Filed Under: Foodservice, General, Trends

Primary Sidebar

Search here

Recent Posts

  • Work Your Inside for a change
  • Is is time to get of the dance floor?
  • Hard skills or Soft skills
  • You will need one thing and one thing only next year!
  • Your ego loves ‘this’ not ‘that’
  • Because you will drift, you need to learn how to shift
  • Great Team Leaders understand the difference between respond and react
  • Team leaders don’t get sucked into drama triangles
  • Feeling right – You are Probably Wrong
  • As a leader do you have the courage to examine your mindset model?

© Copyright 2023 Thoughts4Action cc - Privacy Policy - Terms & Conditions