Recently, Rieber Germany’s flavourful microgreens have been enriching the culinary offer in the company restaurant of Schwäbisch Hall Facility Management GmbH. These small plants have conquered the hearts and palates of guests in a very short time and offer an innovative addition to the previous dishes.
Uwe Hettenbach, Team Leader for Catering & Production, is enthusiastic about the integration of our microgreens: “I am impressed by the quality and variety of the microgreens. They are a great addition to the company restaurant.”
The microgreens are presented in our GN containers in a practical and decorative way and are ideal for serving as a topping. This stylish presentation emphasizes the quality and freshness of the microgreens and allows guests to refine their dishes individually.
The reactions of the guests are overwhelmingly positive. Many were enthusiastic about how much flavour there is in the small plants and praised the variety and quality. One employee said: “I would never have thought that such small plants could have so much taste. Simply fantastic!” Another guest added: “The microgreens are super aromatic and intense – perfect as a topping for the salad.” The sustainability of production is also highly valued: “Something so delicious and then also sustainably produced, I’m really thrilled!”
Particularly popular is the option of harvesting microgreens fresh every day and sprinkling them on the dishes. This brings an extra portion of freshness and individuality to the daily catering and shows how easy it can be to promote healthy and sustainable eating habits. One of the best ideas of recent times, as many employees emphasise.
The introduction of microgreens is in line with Schwäbisch Hall Facility Management GmbH’s ambition to always offer innovative and high-quality products. With sustainable production and the possibility of individual use of microgreens, guests are not only offered culinary added value, but also contribute to the conservation of resources.
A special highlight among the microgreens is garlic, which is sold out particularly quickly due to its intense aroma. This shows how much guests appreciate the new flavor components and how well the microgreens have been integrated into the existing offer.
With this innovation, we once again demonstrate our commitment to quality, innovation and sustainability in catering. We are pleased to be on the path to a sustainable and healthy future together with Schwäbisch Hall Facility Management GmbH and to always be able to offer guests fresh and exciting taste experiences.
QUALITY & VALUES
When selecting food, Mr. Hettenbach pays close attention to regionality, from drinks to fruit and vegetables to the local butcher, and thus also focuses on sustainability.
A very individual selection of dishes is created for all customers and all preferences and wishes are taken into account. In addition, the company is certified organic, and from 2023 DGE-certified. A close and cooperative relationship is maintained with the organic model region of Schwäbisch Hall and Hohenlohe district as well as the farmers’ producer association.
Schwäbisch Hall Facility Management GmbH
Mr. Uwe Hettenbach, Team Leader Catering & Production, has been with Schwäbisch Hall Facility Management GmbH for 17 years – and is a long-standing and convinced Rieber customer.
This means that he not only uses our classics such as the thermoport® transport system & GN containers with waterproof plug-in lids – but recently also our digital solutions:
- such as the completely paperless CHECK HACCP system, with which Mr. Hettenbach has fully transparent insight into the HACCP documentation of all areas at any time and from anywhere
- as well as our new K|POT® CONNECT Generation, with which any catering can be 100% sure of success via automatic & digital regeneration and keeping warm programs.
