A new food concept

At the "Bäckerbrunnen" food counter, chef Markus Diehl from Eurest is preparing his mise en place. Integrated into the counter on the right is the cold-warm plate, at the moment with bowls for warming up. (Hupfer)

The counter "Heiße Quelle": The coffee bar with cold and hot drinks as well as snacks of all kinds, with an integrated showcase inside the service counter. (Hupfer)

With a brand new office building for its 1,100 employees at its second largest location in Wiesbaden, the insurance group Axa is redefining business catering. In his new role as host and nutrition coach, the chef leaves the shrunken backstage kitchen. Modern technology for 100% mise en place and finishing in front of the guest. (Hupfer)

With a brand new office building for its 1,100 employees at its second largest location in Wiesbaden, the insurance group Axa is redefining business catering. In his new role as host and nutrition coach, the chef leaves the shrunken backstage kitchen. Modern technology for 100% mise en place and finishing in front of the guest. (Hupfer)

Rudi Eggenkämper (l.) and Christian Gröblinghoff, head of the catering team Axa Germany, at one of the laptop workstations at the counter. (Hupfer)

View of some of the different seating areas at the entrance to the market place. In the background one of the three counters. (Hupfer)

View of the restaurant with various seating areas, niches and stage technology for events. (Hupfer)

View to the food counter "Kochbrunnen", in the background comfortable seating niches. (Hupfer)

Light-flooded, comfortable seating areas on the market square with lots of fresh green in between. In the background the coffee bar "Heiße Quelle". (Hupfer)

Intelligent functions unfold their effect invisibly. The cold-warm plate is fully integrated into the counter's output design. (Hupfer)

Well-cooled desserts: Intelligent functions unfold their effect invisibly. The cold/warm plate is fully integrated into the counter's output design. (Hupfer)

Producing their own convenience - thanks to new production processes, Markus Diehl and his team can prepare in a relaxed manner and then go to the front from 11 a.m. (Hupfer)

Maximum invisibility: The dish return system makes dirty dishes disappear in an elegant way. (Hupfer)

Team and co-designer of the marketplace catering at Axa in Wiesbaden (.l.): Olaf Bärmann (Maiworm), Kai Bauer and Norbert Bauer (both Hupfer), Rudi Eggenkämper and Christian Gröblinghoff (both Axa). (Hupfer)