Christian Hamerle, Head of Food Service Innovation, Food Service Innovation Lab by Dussmann

1. Describe your company in a Tweet!

The "Food Service Innovation Lab" is an innovation and service platform created by Dussmann Service. It bundles ideas and know-how from the industry and unleashes creative power, giving food service unprecedented new scope for action.

2. Why are you involved as a Berlin Partner?

As an innovation platform that bundles forces in the industry, "exchange" is part of our DNA. We see the Berlin Partner network as a great multiplier that, like us, brings together a wide variety of players from politics, science and business and thus creates synergies.

3. What topics drive you in relation to your industry?

Technology as the key to more sustainability
We do not put modern technology on top of analogue systems, as has been the case in catering up to now; we develop new, holistic digital-based standards and processes with this platform-economic solution.
Holistic Hospitality
Back to more hospitality
We develop a holistic hospitality concept. In doing so, we curate the culinary diversity of the respective regions as a kind of marketplace into the client's gastronomic areas.

We give more scope to the traditional host role through digital transformation, and create a unique ambience that puts the guest back at the centre.
We can only shape THE FUTURE OF FOOD SERVICE together. That's why it's important to work with united forces, even beyond economic interests."

4. What makes Berlin special for you?

Berlin is not considered the "Silicon Valley" of Europe for nothing. Startup and "maker" culture are anchored in the city's identity here - so-called moonshot thinking, i.e. thinking outside of economic, social or political barriers for a change, is widespread. Berlin also has an insanely strong hospitality culture, with bars, restaurants and delis from every country in the world.

5. Why is Berlin attractive for the Food Service Innovation Lab?

In addition to the start-up culture and the international culinary scene, Berlin offers a number of large universities and colleges that provide us with the all-important access to research and with which we want to cooperate closely. There are also a number of partner companies based here with whom we want to achieve a lot, e.g. Food Campus Berlin.

6. What does Berlin stand for?

Freedom, entrepreneurial spirit and a spirit of optimism.

7. How does your institution implement the topic of sustainability?

We see digitalisation as an opportunity to automate repetitive processes in order to create more scope for truly high-quality and sustainable food service. In the future, there should no longer be an alibi for the price-is-too-high argument along the entire value chain.

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Photocredit: © Thomas Fedra