New Standards for the catering world
New Standards for the catering world
Holistic ecosystem change
New benchmarks for the food service industry through platform economy and seamless digitization
Innovative economic and ecological approaches that will culminate in a new appreciation and efficacy on the market
A return to the human touch
We are developing a holistic culture of hospitality; we will tap the culinary diversity of the various regions as a kind of marketplace for the client’s catering outlets.
Digital transformation will make more space for the traditional role as host and create a unique ambience that returns the focus to the individual table guest.
Technology as the key to more sustainability
We are building a FOOD SERVICE INTELLIGENCE PLATFORM, a unique solution in the sector, which will result in lasting changes.
Unlike the conventional approach, we will not apply modern technology to existing analog systems. Instead, we will establish new, holistic, digital standards and processes with the platform economic solution.
Food Service Science
The future needs roots
We are pooling the interests and knowledge of the industry and unleashing a new creative force that will give food service unprecedented new scope for action.
For many years, Christian Hamerle has cultivated exchange with renowned institutions from the fields of Future Food and Food Service Science and in various food cultures.
His aspiration: “We must work together to shape THE FUTURE OF FOOD SERVICE. This is why it is important to unite efforts beyond business interests.“
Food Service Innovation Lab
in the Media (German only)
Christian Hamerle, born in Vienna in 1975, has more than 25 years of experience in the food service industry. Among other companies, he has worked with Sarah Wiener and the Markthalle Neun in Berlin. As from 2016, he headed DATA SPACE, SAP’s digital cultural center in Berlin, where he was responsible for the DATA KITCHEN. He played a key role in the development of its digital bistronomy concept, which was named Germany’s most innovative gastronomy concept in 2017. In October 2020, he joined Dussmann Service GmbH as Head of Food Service Innovation.
On a voluntary basis, Christian Hamerle acts as a mentor to the founders of food tech startups and, as a keynote speaker, provides answers to the question “How to humanize digitalization”
His credo: “Always think digitization from the guests’ point of view!”
Harald Fischer, born in 1963, is a qualified master chef. He has worked for almost 40 years in the catering and facility management sector including with the companies Eurest Deutschland and Compass Group PLC.
In 2002, he joined the company as national sales director.
Harald Fischer has been managing director and CSO of Dussmann Service Deutschland GmbH since September 2011.
Philipp Conrads, born in 1979, holds a degree in civil engineering. He worked for Bilfinger HSG for eleven years including as Business Development Manager in Germany and for three years in Great Britain as Business Unit Director.
In 2017 he joined the Dussmann Group as Head of International Business Development & New Markets.
Philipp Conrads has been Chief Managing Director of Dussmann Service Deutschland GmbH since September 2019.
Operations Director Food Services
Martin Lisson has more than 20 years of professional experience in the food sector as a trained chef. For Four Seasons he has already worked in various hotels worldwide, including Washington, Vancouver, Florence, Berlin, and the Bahamas. After more than 10 years, he transferred to Ritz Carlton where he managed several international hotel openings. His last position has been at The Ritz Carlton Hotel Berlin as Food and Beverage Director and as Executive Chef. Martin Lisson has been Operations Director Food Services at the Food Service Innovation Lab of Dussmann Service Germany since April 2022.
His Credo: “Because future needs origin!”
Tino Speer has more than 25 years of work experience of which he worked for Sarah Wiener for almost 20 years as head chef/kitchen director and product developer. He has been involved in the agricultural development of the organic-certified estate Kerkow, which is also owned by Wiener. As a co-author and creative sparring partner of Sarah Wiener, he has been involved in the creation of various cookbooks. Tino Speer has been working as Culinary Mastermind in the Food Service Innovation Lab at Dussmann Service Germany since April 2022.
His Credo: “With innovation back to epicurean culture tradition!”
Head of Sustainability
Olga Graf has a background in product and service design as well as innovation and transformation management with a focus on sustainability. She has been dedicated to the food industry for over eight years and is known as a serial entrepreneur from Butcher’s Manifesto, Food Kompanions and KornLabor. Since 2018, she dedicated herself to the food service sector with the Mensa 2.0 study and the creation of the Kantine Zukunft, and finally joined the Food Service Innovation Lab in July 2021. Olga Graf is Head of Sustainability and focuses on sustainable innovation and strategy.
Her Credo: “The food revolution concerns us all!”