L ’ OSTERIA
“ It ’ s very important we are included from the outset with a potential new partner or product ,” he says . “ The food in general is inspiring ,” he adds . “ Since Covid , for example , the development of vegan and vegetarian products has been very fast , which I find interesting .
“ It ’ s a difficult balancing act . At L ’ Osteria we don ’ t want to simply follow trends ; we want to follow those trends that are a perfect fit for us .”
Such challenges are all part of the job – a job that for Höllen has some very definite perks .
“ It ’ s not just our restaurateurs who are passionate about food ,” he says . “ Working with food is really interesting . It ’ s better tasting a tiramisu than handling screws .”
He and his team get plenty of opportunity to give expression to this passion , because they work closely with their product development colleagues .
Hospitality industry ‘ is all about relationships ’ Hospitality at all levels is a people business , and this is another aspect of his work about which Höllen is passionate .
“ I love to work with people . For me , it ’ s all about the people . It ’ s very important we have long-term relations with our partners . Even if we put them under pressure with tenders and so on , it ’ s important to be fair , transparent and reliable also .”
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