So schön is(s)t OTTO

When lunchtime comes around OTTO employees go to the ‘Elbe’. Not the river – that would be a pretty long walk – but the company’s canteen of the same name, which is located on the OTTO campus in Bramfeld. After being completely renovated in autumn 2017, this is now a modern and stylish canteen that offers dishes so tasty they could easily compete with some of Hamburg´s most popular eateries. “We want our guests to feel comfortable. They should enjoy eating in our canteen and be able to recharge body and soul for the rest of the working day“, says Niels Mester, Head of Kochwerk powered by OTTO, the company-owned catering provider.

New dining concept

Transparency is paramount at the ‘Elbe’: all meals are freshly prepared by the 17 employees right in front of the diners at the various front-cooking stations strategically placed throughout the canteen. The ‘Fresh and Tasty’ service counter offers vegetarian and vegan meals as well as special fish and meat dishes. At ‘The Original’ there are numerous classic dishes and fresh soups to choose from. ‘Grill & Green’ encompasses the Grill station as well as the Salad Bar.

The Pizza station is a new addition to the concept, offering special stone-baked pizza creations. The Pasta station offers freshly prepared noodle dishes.The lunch menu changes daily and offers a wide range of dishes ranging from unique creations to old favourites. On the digital menu board you´re likely to find ‘shakshuka’ with hummus, a Hebrew dish, alongside the good old German favourite – curry sausage with chips. When it comes to choosing ingredients, Mester and his Chef de Cuisine, Florian Kerl, attach great importance to freshness, a regional focus and sustainable sourcing: “There´s a direct correlation between the quality of meat and animals’ wellbeing”, Kerl emphasises.

As a result, Kerl and his Kochwerk team try to limit the amount of convenience food to a minimum. “We don’t serve pre-breaded schnitzels”, he explains. They prefer to cut large pieces of fried meat right in front of the guest – and are overjoyed when their mouth starts to water: “The show element is a vital part of front cooking”. Another essential element is direct communication: if the diners have any questions about the delicacies stewing, simmering and sizzling in the bowls and pots they can talk to the cooks directly.

Integrating new working environments

The food isn’t the only reason OTTO staff flock to the ‘Elbe’: the airy design of the respective areas and the modern, Scandinavian-style interior support the pleasant atmosphere. The dining area is divided into several sections, with long community-style tables to promote interaction and communication. Those who prefer to spend their lunch break in a more peaceful and private way can do so in smaller niche areas. Along with the new dining concept, a new working environment has also found a home in this canteen: the ‘Confeatery’ (conference + eatery) can be used for meetings and workshops outside canteen opening hours. A 98-inch screen is available for presentations and the backs of the mobile seating cubes serve as whiteboards.

The ‘Elbe’ – key figures

• Total area: 1,850 square metres
• Seating capacity: 730
• Meals served daily: 1,200
• Employees: 17 kitchen staff, 6 dishwashers
• Service hours: 11:30 to 14:00 (the dining area can also be used for meetings outside opening hours)