New Standards for the catering world
New Standards for the catering world
Our vision
Holistic ecosystem change
Our mission
New benchmarks for the food service industry through platform economy and seamless digitization
Our promise
Innovative economic and ecological approaches that will culminate in a new appreciation and efficacy on the market
Holistic Hospitality
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.
Digital Catering
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)
Our Team
The founder
Christian Hamerle
The founder
Christian Hamerle
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!”
The initiators: Harald Fischer (left) and Philipp Conrads (right)
The initiator
Harald Fischer
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.
The initiator
Philipp Conrads
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.
Nadja Flohr-Spence, Stefan Grill, Christian Ruß, Sarah Frei, Martin Lisson
The Team
Nadja Flohr-Spence
For more than ten years, Nadja Flohr-Spence has been leading and supporting future-oriented change processes and projects in the field of sustainable consumption and nutrition. Previously, she led NGO initiatives and campaigns at WWF Germany, United Against Waste and Slow Food Germany. From 2016 to 2022, she was managing director of the Sustainable Food Academy, an innovation agency for the food industry, and taught sustainable nutrition at the University of Applied Sciences in Fulda. She is a trained in hotel management and holds a degree in food anthropology.
Stefan Grill
Stefan Grill previously worked at Michael Hoffmann’s Restaurant Margaux, one of the pioneers of vegetarian/vegan cuisine in fine dining. In 2017, Grill was nominated by the “Berliner Meisterköche” as “host of the year”; at that time still in his function as restaurant and bar manager of Tim Raue’s Sra Bua. He then went on to serve as restaurant manager at Crackers and Brasserie Colette at Tim Raue. Most recently, he was Sales & Marketing Manager at Ueno Gourmet, responsible for the sales of premium sakes.
Christian Ruß
Christian Ruß was part of the top gastronomy scene in Germany for many years, broadening his culinary horizons time and again. He imparts this knowledge with a great deal of passion, because the devil is usually in the detail and only small changes can make a big difference. His passion for good food drives him every day to make the world a little tastier.
Sarah Frei
Sarah has been a dual student at FSIL since 2023 and will be writing her bachelor’s thesis on the topic of planetary health in the context of communal catering.
Martin Lisson
Martin Lisson has been with FSIL since 2022. He has gathered experience and developed gastronomic concepts for leading international hotel chains worldwide. Among others, he has worked in America, Canada, the Bahamas, Italy, Hungary and Kazakhstan. Martin was born in Berlin and is a passionate endurance sports enthusiast.
