Hardly any other area has more influence on the environment than our diet.
And in hardly any other area are there more short-term opportunities to exert influence.
But between the demands of everyday working life in the kitchens of the Republic, staff shortages and economic concerns in times of crisis, there is hardly any time to take action.
Often it is only the question of “how” that needs to be answered.
In retrospect, the implementation of ideas and measures is usually not particularly time-consuming or expensive.
On the contrary, if implemented correctly and equipped with the necessary knowledge, a sustainable kitchen is often a more economical one.
Let us help you.
We impart this knowledge, compactly and according to your needs, show ways and possibilities and support you in the development of measures.
We know the catering industry and know what everyday life in the a la carte and banquet business looks like.
We adapt our workshops and support to the individual needs of the business, be it a small bistro, a Michelin-starred restaurant or a communal catering business.
We have been regularly gaining new experience in this relatively new field of activity since 2022 and are delighted with the results so far.
With our kitchen professional (and of course trained chef) Harald Gratenau, we have someone who focuses on efficiency, economy and high quality awareness in the sense of a well-functioning kitchen.
We offer you a toolbox of possible measures from which you and your team only have to choose the right things for your business.
We are always concerned with a holistic, sustainable approach, which means that we deal with a wide range of topics:
We offer:
Tailor-made workshops: Tourythm offers customized workshops for every hospitality business – from a-la-carte and banqueting businesses to Michelin-starred restaurants or communal catering establishments.
Guided tour by experts: Under the direction of kitchen professional Harald Gratenau, we guarantee expert guidance and support for your workshops.
Harald Gratenau is a trained chef and hotel manager and leads our workshops and training courses.
After training at Tschebull in Hamburg as a student of the Jeunes Restaurateurs elite class, he worked in Regensburg (Storstad, Sticky Fingers), Hamburg (Vier Jahreszeiten: Nikkei Nine, Tschebull) and Erlangen.
Since graduating from hotel management school, his main focus has been on energy and sustainable cooking.
The focus is on practical relevance, practicability and, above all, a rational, economically sensible approach to the topic.
We regularly host an online program for sustainable menu design.
Do you want to get started right away?
Talk to us.
We’ll find a way for you and talk openly about what is and isn’t possible.
