Paul Kundel

A thought experiment: what if self-ordering had always existed? We should all take a leaf out of the Vikings' book. I can recommend this clip to all self-ordering skeptics and supporters alike. Great job team SO'USE. Great performance from you Thomas. I'm sure everyone would like to be served by a waiter like that. #selfordering #gastrotech #selfcheckout #selfpayment #souse

10

1 Kommentar

//PODCAST ALERT - GODO RÖBEN, EX-CEO OF RÜGENWALDER  FROM A SAUSAGE SHACK TO THE VEGAN MARKET LEADER We're talking about how Godo managed to turn a traditional "slaughterhouse" into a state-of-the-art leader in the vegan market. Let's say - it wasn't all that easy ;-) In addition, there are exciting personal insights on healthy nutrition and what defines Godo Röben as a human being (we highly doubt that, of course). Have fun! P.S. Did I mention that I always laughed about vegans? Shit, with all the new insights given, I finally turned vegan, too. So be aware that by listening to this episode, you might never eat meat again... #innovation #podcast #vegan #meatlovers #meatindustry Spotify-Link: https://lnkd.in/esBxZTHf

79

26 Kommentare

Engagement will feed the future ... It’s hard to believe that another year has passed since we last gathered at BrauBeviale. Time has a way of moving quickly and as we prepare to exhibit once again, I am reminded of how much can change in twelve short months. It feels like only yesterday that I took you on the journey with me… and it is safe to say I grossly underestimated how much a comfortable pair of shoes mattered. We met with our global partners, celebrated new connections and discussed the latest innovation in drinks dispense. 12 short months later we are here again! A little older, a little wiser and with some comfortable shoes ready to be packed. It is impossible to ignore the unique challenges that the hospitality industry continues to face. And whilst these challenges test us, they’ve also highlighted the incredible resilience and creativity that runs through our industry. At TecFlo, we’ve are not watching this from the side lines. We are deeply invested in the industry we serve, we’ve watched the market adjust, innovate, and fight for stability and we know first hand how important it is for us to come together and find solutions. If I had to pick a word for this year it would be engagement. Beyond anything transactional this year (and likely the one coming) has required us to lean into the deep roots of trusted partnership, understanding and mutual respect. I am inclined to believe that it will be these deep connections, honest conversations and commitment to collaboration that will feed future growth. So as we begin the final preparation for the exhibition. I am anchoring ‘Engagement’ as our purpose. Engagement which fosters collaboration and sparks innovation. Whether it is just to say hello, grab a coffee or a beer - or talk to me about something you think the business can support you with.. I truly look forward to seeing some of you there! #drinks #beer #engineering #manufacturing #beverage #globalbusiness

12

3 Kommentare

The problem of housing shortages as a side effect of strong tourism is something we hear about more and more often these days. In some Swiss mountain villages, the situation is acute. The search for solutions is very complicated and time-consuming. That is why we are tackling the problem simultaneously in 3 different municipalities as part of the ‘Support programme for employee housing’ project and I am very excited to see how the approach and solutions differ from place to place in the end. #housingshortage #placemaking #tourismdevelopement #sustainabletourism

8

Are you a #scientist thinking about transitioning into a #commerical role? Discover my reasons for doing so in this article!

46

1 Kommentar

Absolutely agree! Transparency in pricing is crucial for maintaining customer trust. Customers are increasingly aware of changes in product size and quality, which can lead to dissatisfaction. As businesses, we must prioritize honesty and value over short-term gains. Engaging customers with clear communication about price changes fosters loyalty and enhances brand reputation. The rise of conscious consumerism means companies can no longer afford to take customers for granted. It’s fascinating to see how consumer power shapes market trends and company practices. Have you noticed this trend in other industries, and how do you think it will impact customer loyalty in the long run? #ConsumerTrust #Transparency #BrandLoyalty

1

MODERN GERMAN WINES If you still think German wines are off dry or sweet, I can tell you that German wine has undergone a complete transformation. Now, young graduates from oenology schools are making completely dry wines. Dome are almost full bodied, others lighter. All this is the result of climate change, enabling them to create wines that are completely different than only 30, even twenty years ago. Domdechant Werner Estate in the Rheingau, and J J Prüm Estate in the Mosel, are making wines that taste noticeably fruitier and more approachable in their youth. The art of wine making’s appeal is strong enough to persuade young, well-travelled, well-educated people to adopt a physically demanding, outdoor profession in which they are pitted against a powerful, increasingly unpredictable force of nature. Grape farming and making wine is an art, a craft and now a science too. Younger generations of vintners not only routinely attend world famous wine schools but also intern at some of the world’s finest wine estates, where they soak up the latest practices of grape-growing and wine making. If there were a stylistic generalization to be made about the wines of the current generation vintners are following German consumer tastes and making drier wines. Sweetness in German wine is all too readily associated with the darkest days of the industry in the 1970s and early 1980s in the wake of the 1971 German Wine Law that promoted sweetness above all else, including quality. I remember tasting red Ahr wines in 1972 that very so pale that one could classify them as rose, now several wineries in this valley north of Bonn are producing spatburgunder (pinot noir) wines that can compete favourably with fine Burgundies. Burgundy is at least 300 kms. south of the Ahr Valley. All this can be linked to climate change.

2

Main White Wine Grape Varieties in Germany, 1960-2023. 1) the steady rise of Riesling, 2) the rise and fall of Müller-Thurgau (and Kerner), and 3) the demise of Silvaner.

18

❗️Planted launches the first fermented steak of its kind and expands production Planted has developed its first plant-based steak, which is juicy and tender with a distinctive umami flavor thanks to an innovative fermentation process. True to the company's philosophy, the steak is made exclusively from natural ingredients such as soy protein, rapeseed oil, bean and rice flour and a special blend of microbial cultures and is a testament to sustainable culinary ingenuity. It has a high protein and fiber content, contains important micronutrients such as vitamin B12 and iron and is low in saturated fatty acids. Try it out 😋 #food #steak #protein #process #foodtrend #fermentedsteak #foodinnovation #fermentationprocess Planted Lebensmittel Praxis Lebensmittel Zeitung

126

8 Kommentare

WEEKLY TASTING REPORT: Making Light of Napa’s 2022 Heat, an Alsatian Celebration and Sweetly Spanish (Part III) Melanie Pfister is one of the most daring winemakers in Alsace and until recently it was with her cool climate dry rieslings that she attracted the most attention, but after having worked at Château Cheval Blanc in St. Emilion, it’s hardly surprising that she should have serious red wine ambitions. The Mélanie Pfister Pinot Noir Alsace Rahn 2022 is not from a grand cru site (of which there are currently only three for pinot noir in the region), but it is an astonishing wine nonetheless. It has a sensational balance of superfine tannins, great concentration and an extraordinary freshness. That makes it feel lighter in body than it really is, but it’s this vitality that makes it stand out compared with the warmer, richer pinot noirs from producers like Albert Mann and those mentioned above. That difference is all about terroir. Where Melanie Pfister is based in Dahlenheim, a short drive west of Strasbourg, it is significantly cooler than in the central section of the region. This confirms how far and fast Alsace pinot noir has come during the last five years. There are now just shy of 2,000 hectares of pinot noir in the region. SWEET WINES FROM THE MOUNTAINS Senior editor Jacobo García Andrade was in Spain over the past week, where he tasted the offerings of Telmo Rodriguez’s Molino Real Mountain Wines project, which he runs under the aegis of his COMPAÑIA DE VINOS TELMO RODRIGUEZ with Pablo Eguzkiza in the Sierras de Malaga wine region of southern Spain. The mosctatel-based sweet wines they make are crafted in the mountainous and remote region of Axarquia. The vineyards are located on rugged, rocky slate hills with inclinations exceeding 50 percent. They are rife with old, gnarled head-trained vines. The wines are produced using a local clone of muscatel, with the grapes laid out on mats in the sun and sun-dried for about 15 days before being pressed in vertical olive oil presses and placed in barrels to ferment without any debourbage (separating out the juice from the solid particles). The Compañia de Vinos Telmo Rodriguez Malaga Molino Real 2020 is sweet yet tender, featuring an enveloping satiny texture that remains well-defined and delineated. All the Molino Real wines are exceptionally crafted and balanced, with a tender, seductive sweetness perfectly countered by luminous acidity. Read more here: https://lnkd.in/gUuzuQp5 #WineTasting ##Alsace #Riesling #PinotNoir #Terroir #SweetWines #Muscatel #SpanishWine #WineLover #Axarquia

9

1 Kommentar

Our very first edition of our All Hands on Tech Newsletter is out. Matthias Patzak and I will share every 2 weeks ideas, anecdotes, useful resources or simply: our well meant advise with you about how to build great tech organizations on scale. Subscribe here: https://lnkd.in/eCVFZRdp Later this week we have some great news about our book flying in, stay tuned :) #allhandsontech #softwareengineering #digital #software #productmanagement #newsletter

27

A big thank you to Peter Schmetz from Vorwerk Ventures, Jan Thomas from Startup Insider and everyone involved for such a great discussion on the future of plant-based alternatives. 🌱 It was an honor to share my insights on why taste and price are critical for consumer adoption—sometimes even more than sustainability—and what technologies have the potential to truly disrupt the market. Here’s a sneak peek of what we covered: 🍔 Key trends that are shaping the future of plant-based meat. 🚀 Strategies for startups to succeed in this highly competitive space. 🥩 And for those curious to try it themselves, use my discount code NADINE123 to test the plant-based steaks from our World Fund portfolio company, Juicy Marbles. 🎧 Tune in to the Startup Insider Podcast – link in the comments! #Innovation #Sustainability #Startup 👉 Teaser: In the next episode, we’ll dive into the exciting topic of #Fermentation in #FoodTech. 🧀🍺🧪 If you have specific questions or topics you’d like us to address, let us know in the comments!

40

4 Kommentare