Int. Foodservice Forum | Speaker
Heinz "Cookie" Gindullis (above), Julius Wiesenhütter.
Enjoying top menus from renowned chefs in the comfort of your own living room is the hallmark of Voilà, the high-end cooking box mail-order company. At the International Foodservice Forum on March 9 at the Congress Center Hamburg, Julius Wiesenhütter and Heinz Gindullis from Voilà will be on stage.
To the program and ticket store of the International Foodservice Forum.
Especially during the 2020 and 2021 Corona Lockdowns, some restaurateurs experimented with cooking boxes as an alternative revenue stream. Some offerings disappeared from the market, others still exist today. Not disappearing, but instead growing and growing, is Voilà, a provider that relies on menus from renowned chefs. Guests finalize the dishes themselves at home in just a few simple steps. Julius Wiesenhütter and Heinz Gindullis will speak about the program at the Forum:
Julius Wiesenhütter founded Voilà with Mostafa Nageeb in August 2021. The idea: deliver prepared menus and dishes from Europe's best restaurants to food lovers at home. The food boxes and restaurant kits are freshly prepared by the chefs and can be completed at home in just a few steps. Wiesenhütter gained experience in the delivery business as Foodora's head of Germany (until 2019) and at Caterwings, among others.
Heinz "Cookie" Gindullis grew up in London and moved to Berlin in 1992. He started as a dishwasher and worked his way up to kitchen assistant, all the way to bartender. Two years later, he then opened his first bar, with which he quickly became known in Berlin's nightlife. Notorious for his legendary parties in Berlin's underground club scene, he first had to open and close his club in seven different locations before finally settling on the corner of Friedrichstraße and Unter den Linden in 2007. As a vegetarian, he opened Cookies Cream that same year - the first vegetarian restaurant in Germany to be awarded a Michelin star . Cookies Cream was represented early on on Voilà with a box. For more than forty years, the International Foodservice Forum has been Europe's largest congress for the professional catering industry, always held one day before the start of the leading trade fair Internorga. Decision-makers from all segments of the out-of-home market meet here - from fine dining, quick service, branded gastronomy, service station stores, bakery chain stores, transport gastronomy to start-ups. The top-class industry get-together will be flanked by plenty of time for networking. In addition to first-class speakers and discussion panels, the presentation of the foodservice Top 100 sales ranking of the German professional catering industry has been an integral part and highlight of the congress on March 9 for years. The special guest for 2023 will be soccer world champion Bastian Schweinsteiger.
Especially during the 2020 and 2021 Corona Lockdowns, some restaurateurs experimented with cooking boxes as an alternative revenue stream. Some offerings disappeared from the market, others still exist today. Not disappearing, but instead growing and growing, is Voilà, a provider that relies on menus from renowned chefs. Guests finalize the dishes themselves at home in just a few simple steps. Julius Wiesenhütter and Heinz Gindullis will speak about the program at the Forum:
- Making Future - Innovations that Shine: Food boxes for strategic expansion of the hospitality space
Julius Wiesenhütter founded Voilà with Mostafa Nageeb in August 2021. The idea: deliver prepared menus and dishes from Europe's best restaurants to food lovers at home. The food boxes and restaurant kits are freshly prepared by the chefs and can be completed at home in just a few steps. Wiesenhütter gained experience in the delivery business as Foodora's head of Germany (until 2019) and at Caterwings, among others.
Heinz "Cookie" Gindullis grew up in London and moved to Berlin in 1992. He started as a dishwasher and worked his way up to kitchen assistant, all the way to bartender. Two years later, he then opened his first bar, with which he quickly became known in Berlin's nightlife. Notorious for his legendary parties in Berlin's underground club scene, he first had to open and close his club in seven different locations before finally settling on the corner of Friedrichstraße and Unter den Linden in 2007. As a vegetarian, he opened Cookies Cream that same year - the first vegetarian restaurant in Germany to be awarded a Michelin star . Cookies Cream was represented early on on Voilà with a box.
