"WE CLEAN CONSIDERABLY MORE TABLEWARE AND I WORK WITH JUST A THIRD OF THE TEAM IN THE SCULLERY."
Director of the cooking factory Didier Bentz has been managing the event kitchen with loft character since September 2015 – and has extended his offering with French influences, from Alsatian basics, to choucroute and beyond.
To Bentz, who hails from Alsace, learned his trade on Sylt and has already worked together with big names such as Harald Wohlfahrt, clean crockery is more than important: "Even if there's the smallest of marks on the side of the plate, this will have a negative effect on the guest's perception of the very best food!" He therefore, quite simply expects things to be clean, and simplicity is also the maxim when it comes to the operation of the UPster itself: "touchscreen, emergency stop button – the staff don't need much more than those to be able to operate the machine" – something which is reflected in the positive workplace atmosphere