The clients we've delivered for — across hospitality, industry, healthcare, education and the public sector, with a short note on each engagement.
From London and Paris to Munich, Frankfurt and Dresden all the way to Odessa — the focus of our work lies in Europe. Every dot on the map marks a real project location. Hover or tap a dot for details. Beyond Europe, we have also planned and advised internationally.
From luxury hotels and DAX corporations to hospitals, universities and public clients — organisations that have trusted us with their kitchens.
University of Augsburg · Higher-education foodservice — a comprehensive renovation of the central kitchen with an innovative pavilion concept that eases peak-time congestion and makes the offer more attractive.
After decades of continuous operation, the kitchen technology, dishwashing and large parts of the ventilation had reached the end of their life cycle — and lunch peaks were a bottleneck. The brief: a thorough renovation of the entire kitchen wing, energy-optimised and during live university operation.
We re-planned the complete kitchen wing — cooking, storage and dishwashing including all technical systems — and designed the servery as a pavilion concept with several decentralised action counters. For the construction phase we also developed interim catering for 2,000 guests.
The new layout is designed for 4,500 to 5,000 meal participants per day. The decentralised servery pavilions noticeably ease peak times and visibly upgrade the food offer.
A full rebuild of every guest-facing kitchen and bar — the main hotel kitchen, the Matsuhisa specialty restaurant, the Onyx Bar, the Lobby Bar and room service.
F&B planning across the five-star hotel at the Autostadt — kitchen, refrigeration and the VIP Lounge ventilation ceiling, delivered with leading interior architects. Client: Volkswagen.
Concept design and functional layout for the back-of-house and banquet kitchen at the Kempinski — Munich's grande dame of luxury hotels since 1858.
End-to-end foodservice planning at one of the world's great palace hotels on the Place de la Concorde, delivered with our Paris partner practice.
Inventory takeover, renovation and modernisation of a former InterContinental's kitchens and restaurants — from cold rooms and refrigeration to ventilation ceilings — handed over turnkey to Le Méridien.
Planning of every foodservice area in the five-star hotel — bar and room service included.
Kitchen infrastructure planning and optimisation across the café, gourmet restaurant and central catering kitchen.
Central catering kitchen and foodservice planning for Munich's iconic Käfer delicatessen.
Turnkey staff-restaurant design — cafeteria, kitchen, cold rooms and refrigeration, ventilation ceilings, a free-flow servery with action counter and a conveyor dishwashing line.
Staff dining at the Untertürkheim plant — kitchen and servery planning for up to 10,000 covers a day.
Foodservice planning for the Campeon campus — a staff restaurant serving around 3,000 covers.
Catering and kitchen planning for the German Bundestag in Bonn — 500 to 1,000 covers.
A full central-kitchen renovation with an innovative pavilion servery for 4,500–5,000 meals a day — plus interim catering for around 2,000 guests and the cafeteria and outlets.
Renovation of the listed heritage buildings alongside a new-build canteen and cafeteria.
Concept development and planning for the foodservice expansion, including the new cafeteria.
Kitchen concept and rebuild for around 1,000 covers.
Canteen planning for a range of new school buildings across the City of Munich.
New museum foodservice for one of the world's largest science and technology museums.
Museum foodservice planning within the listed heritage buildings on Freising's cathedral hill.
A new central kitchen for the maximum-care hospital — supplying all four Bremen clinics with 3,700 meals a day.
New central kitchen for around 1,500 covers.
New central kitchen for around 800 covers.
Planning of the patient and visitor restaurant, the hospital kiosk and the café-bistro.
Large-scale foodservice for Lufthansa in Frankfurt — a concept built for up to 30,000 guests a day.
Foodservice planning for the Siemens headquarters — staff restaurant, cafeterias, guest dining, the executive floor, conference areas and public-facing outlets.
KPMG staff restaurant, cafeteria and conference service — planned for around 800 covers.
Full staff-catering design including cafeteria, executive and conference areas — a central kitchen for around 2,000 covers.
New staff restaurant, cafeteria, guest restaurant and conference area — planned for around 800 covers.
Staff restaurant, executive floor and cafeteria — kitchen planning for around 1,200 covers.
Foodservice planning across three sites — Tucherpark (approx. 2,000 covers), Arabellapark (approx. 1,700) and Kardinal-Faulhaber-Straße (approx. 800).
Staff restaurant, executive floor and cafeteria planning.
Planning of every foodservice area, including guest and executive dining, for around 2,500 covers.
Staff restaurant with guest and executive dining plus cafeteria — planned for around 600 covers.
Foodservice planning — staff restaurant, executive floor and cafeteria for around 1,500 covers.
This is only an excerpt. We are happy to show you relevant references directly from your sector.