The food service industry is experiencing a time of profound change. The supply chain is severly restrained by environmental limitations, and there is a clearly established link between health and nutrition.
Cost pressures will require new ideas to continue to deliver attractive, interesting menus at affordable prices.
Challenges with food security caused by a changing climate will require innovation to continue serving great products that are attractive but still affordable.
For more information please contact us.
Laschober + Sovich
FOOD FACILITIES CONSULTANTS
National Business Incubation Assocation
Shanghai Disneyland Resort
Universal Studios Hollywood
The Irvine Company, Irvine, CA
Buddy Chicken, LA, CA
ShareKitchen, Palm Springs, CA
Alpine Village, Torrance, CA
Universal Studios Beijing
The Tea Pot Cafe, Saugus, CA
One of the most significant life experiences I came to during my years in business is the importance of matching operational know how, available talent, and given physical resources with the ambition of the concept.
There are certain things that don't work well in a very high volume environment. There are certain expectations a customer has in an experience dining environment that one must recognize and cater to, even if it is difficult.
But most importantly, the image projected in the brand must match the design, the ambiance, the service culture, and most importantly the product offered.
Hospitality is a holistic product, catering to customers with firmly held expectations and opinions.
At Food with Thought we align these factors and assist you in creating a great product!
Klaus has a rich and diverse background in the food service business.
Starting with a classic, 3-year culinary training program in Germany, Klaus is a trained Chef with years of experience in the kitchen.
He then graduated from the Heidelberg School of Hospitality Management, and studied Industrial Management at the University of Wiesbaden / Germany.
In 1976 Klaus launched his management career in the US, working for his cousin Horst Mager, a well known Chef with his own TV show at the time (KOIN Kitchen).
Over the years, Klaus worked as a hotel GM, as an Operations Analyst, spend 21 years in the Walt Disney company as a food concept designer, including organizational and operational development.
Klaus was the creative driver for the food service of Disney's California Adventure and for Hong Kong Disneyland, including operational start-up.
In 2008 Klaus joined the Corporate Marketing team of METRO C&C, one of the largest food wholesale organizations in the world, represented in 30 countries in Europe and Asia.
Klaus was responsible for target group management to the Hospitality industry, and for setting up an international key account organization. As such he was providing leadership to the product development and marketing efforts of the countries with strategic guidelines, operational audits, and regular training seminars.