Double victory for CANtine - Made by Traube Tonbach

MUNICH: The 2024 Canteen Test by the Food & Health Initiative was presented in Munich and celebrates a premiere in its sixth year of existence. For the first time, there is a double victory in the ranking of the top canteens in Germany: the canteen concept "CANtine - Made by Traube Tonbach" from the Baiersbronn gourmet hotel for Vector Informatik GmbH was crowned double overall winner. While Vector's company catering in Stuttgart secured first place in the large canteen group, first place in the small canteen group for up to 400 meals went to the software developer's branch in Regensburg. Both companies also took first place in the "Pleasure" category.

Vector Informatik GmbH recognised the importance of a good canteen for the corporate climate and employee appreciation a good ten years ago. Since 2016, the globally active Stuttgart-based software developer has relied on the culinary expertise of Traube Tonbach from Baiersbronn for the holistic orientation of its company canteens. A partnership whose success is particularly evident in the 2024 Germany-wide canteen test: for the first time, both locations of "CANtine - Made by Traube Tonbach" in Stuttgart and Regensburg won the double victory in their size category and were each honoured as "Germany's Best Canteen".

In the group of large canteens (more than 400 meals per day), Stuttgart's "CANtine" made it to the top of the overall ranking and also secured first place in the "Pleasure" category and fourth place in the "Health" category. The team led by kitchen director Michael Bahn and operations manager Jochen Behl not only feeds up to 1,400 Vector employees to the highest standard every day, but also donates 100 meals a week to a social organisation in the region. The colleagues from the Regensburg CANtine led by Operations Manager and Head Chef Marcus Schmuck topped the overall German ranking for small canteens serving up to 400 meals a day in 2024 and also took first place in the "Pleasure" category and third place in the "Health" category. In Regensburg, children of employees also learn how to eat well as mini chefs.

"Twice 1st place is unbeatable. Even more than the repeated excellent results in the canteen tests, we are encouraged by our customer Vector Informatik's confidence in our innovative concept and the positive feedback from our guests in the restaurants. Every day we experience how worthwhile it is to offer healthy, varied canteen cuisine at the best restaurant level," emphasises Sebastian Finkbeiner, who is responsible for the communal catering division within the Traube Group. Wilfried Denk, operational manager of the two award-winning locations in Stuttgart and Regensburg, adds: "We are incredibly proud of our team and would like to thank our almost 90 employees and trainees for their fantastic contribution to this special success."

Since 2016, the specially founded Finkbeiner Kantinen GmbH & Co. KG has specialised in upscale company catering as a subsidiary of the traditional Hotel Traube Tonbach. The pleasure-oriented concept is characterised by seasonality, regionality and solid culinary craftsmanship. Instead of convenience and ready-made products, only freshly prepared dishes made from selected regional ingredients are offered.

The award ceremony for the best restaurants in the canteen test took place on 4 July 2024 as part of the 2nd Munich Food Convention at the Bavarian State Ministry of Food, Agriculture, Forestry and Tourism. Since 2018, the Food & Health initiative has honoured the best in an industry that, according to the Federal Ministry of Food and Agriculture, serves around nine million people in Germany every day. Company catering establishments are reviewed by an independent jury of industry experts and assessed in the categories of responsibility, health and enjoyment. "Never before has the quality of the participants in the canteen test been as high as this year. This is proof that the companies have set out to actively tackle the pressing issues of our time." Theresa Geisel, Chairwoman of Food & Health, states:. The company restaurant is no longer just the belly of a company, but is developing into the centrepiece and figurehead."