Time-Out à la carte.
An appetizing tour through the robatherm Restaurant. Delicious food is like healthy air – an elementary basic need. Not only should it fill you up, but it should also do you well. That‘s why robatherm has established a concept in the company‘s restaurant. It is very well received, and not just by the employees.
Klar: Wer am Arbeitsplatz viel leistet, braucht zwischendurch Abstand und neue Energie. Eine Pause, in der man sich rundum wohlfühlt. Am liebsten mit einem frisch zubereiteten Essen, das köstlich und bekömmlich zugleich ist. Denn neben dem reinen Geschmack rücken heute in immer mehr Unternehmen auch Gesundheit, Nachhaltigkeit und Atmosphäre in den Fokus. Um die tägliche Wertschätzung für das gesamte Team zu unterstreichen, soll die klassische Mahlzeit zu einer genussvollen Auszeit werden. Vorzugsweise für alle Sinne. Mit diesem Anspruch möchte robatherm bei seinen Beschäftigten ein klares Statement setzen.
ÜBERSETZUNG FEHLT!!!
Harvest Fresh from the Region
Decisive for menu planning is the careful selection of all ingredients. Here, Chef Martin Kaiser pays attention to mainly using seasonal products from the region. Fruit and vegetables, for example, are preferably sourced from neighboring farmers. At the same time, catch-fresh fish comes from a fishery a few kilometers away. Short transport routes are an essential step towards greater sustainability. After all, not only do they ensure remarkably fresh produce, but they‘re also a bonus for the environment. Those who guide their fork to the palate in this awareness may be able to enjoy the food even more. But first, the cooks‘ creativity is called upon. Since regional products are only available on short notice, the Chef often has to decide at short notice how local or exotic the menu of the day will be. Then, it is always steaming when it leaves the kitchen: Transparency is an integral part of this ambitious culinary concept. A separate display provides information about the origin and special features of the current dishes being served.
Finesse that Arouses Curiosity
The menu choices and enjoyment factor seem to be very popular, as the restaurant is visited with enthusiasm. The fact that robatherm offers these meals at no charge makes the offer more attractive. The positive reaction to the sometimes unconventional creations is remarkable. In addition to the international dishes, sophisticated combinations are also quite popular with the staff. Whether glazed chestnuts, mugwort jus on cassis-fig-blue cabbage, or a classic tandoori chicken. Because vegetarianism is the talk of the town these days, the kitchen crew‘s plant-based dishes are becoming increasingly popular. A particularly pleasing outcome is the communicative spirit within robatherm‘s workforce. After all, the restaurant concept helps employees enjoy spending their lunch break together with their colleagues on the company‘s premises.
Dishes with Event Character
Everyone can vouch for the fact that food brings people together. All the more reason for robatherm to design an appealing ambiance. The open-design dining room is a place for communication and gatherings. Employees from production and administration meet there, as do customers and suppliers. A place that, by the way, is also popular for special occasions. The most significant order in robatherm‘s company history was celebrated as an extraordinary event: Air Handling Technology for Kuwait Airport. Martin Kaiser, chef of robatherm restaurant, invited a star chef who is a friend of his, to culinary bridge to Kuwait with his fantastic menu to celebrate this success appropriately. And the 20th Anniversary of the robatherm site in Thailand was also reason enough to surprise the staff, every day, with typical Thai specialties during „Thailand Week“. But experience shows that even the typical delicacies can be a highlight of the day.
From the Field onto the Plate
As food is also becoming increasingly important for the younger generation, robatherm has specifically addressed its young talent. During „Azubi Food Day 2021“, trainees learned interesting facts about healthy food. They also had the opportunity to get actively involved and discover nutrition firsthand. A change of pace everyone clearly enjoyed. First, they headed to a field in nearby Gundelfingen, where the enthusiastic helpers harvested naturally grown pumpkins, packaged them in crates, and brought them back to robatherm. In the theoretical part, they then learned many interesting facts from an expert about the significance of healthy nutrition, the benefits of seasonal and regional ingredients, and appealing facts about menu planning at robatherm. Then Martin Kaiser got into the game. The restaurant’s Chef explained the basic kitchen procedures and under professional guidance, the trainees were invited to take up their knives to prepare the main course of the day. The finished product from our own harvest, along with other regional ingredients, was both impressive and tasty: Salmon trout from Mindelaltheim, braised in pumpkin seed oil on two kinds of Hokkaido pumpkin with flamed leek and pickled Elstar apple. Home-cooked food tastes best.
The Joy of Top Ranking
Given so much approval from within its own ranks, one wonders to what extent the restaurant can impress external critics. robatherm was eager to find out and had its culinary offerings scrutinized. The annual „Food & Health-Kantinentest“ [Canteen-Test], initiated in cooperation with the German FOCUS magazine, examines quality according to various criteria - also directly on the premises.
The drive of the Food & Health Association is primarily to highlight the importance of providing enjoyable, healthy, and sustainable offers. After all, the culinary concept could become an essential part of the company‘s culture. At robatherm, they‘re obviously on the right track. Their restaurant took 3rd place in the „Indulgence“ category in 2021, winning out of more than 100 participating companies.