Block Menu celebrates 30 years of success and opens a new southern extension in Zarrentin!

Block Menu celebrates 30 years of success and opens a new southern extension in Zarrentin!

On Saturday, Block Menu GmbH celebrated its 30th anniversary and at the same time celebrated the inauguration of a new southern extension in Zarrentin. Around 500 guests - including company founder Eugen Block and numerous executives - ensured a colorful celebration. The investment in the new southern extension, which amounts to an impressive 27 million euros, includes state-of-the-art delicatessen production, a cold storage facility and social rooms for the company's 300 employees.

Block Menu, founded in 1978, not only supplies the Block Group's catering establishments, but also food retailers and numerous other customers. With around 1,300 partners, including restaurateurs and catering companies, the company has earned a permanent place in the industry. The production area will be expanded by a further 2,900 square meters in 2024, creating additional jobs in the region. Part of the success lies in the use of regional ingredients. Around 70% come from a radius of 150 kilometers around Zarrentin. The strategy is clear: quality and efficiency are always in the foreground.

Anniversary and future prospects

The new south extension represents the largest single investment in the history of Block Foods AG. This expansion is not just a spectacular construction project; It also underlines the company's economic and ecological responsibility, as Karl-Heinz Krämer emphasized during the celebrations. Minister of Agriculture Dr. Till Backhaus emphasized the importance of Block Menu as an employer and an important economic factor for the region.

The roots of Block Menu GmbH lie in an anecdote that a young chef observed diluting American dressing with water. This experience inspired the company's innovative strength, which was first expressed in the central production of salad dressings and later in the delivery of goulash soup in portion sachets. On this festive day, Eugen Block himself presented his new book “Block's Gastro Bible”, which offers personalized insights into his gastronomic practice.

Trends in gastronomy and food production

Parallel to the celebrations, the Food Report 2025, published by the renowned food expert Hanni Rützler, presents interesting trends and developments in the catering industry. Important topics such as the renaissance of open fires, innovative fermented proteins and the pursuit of sustainability are discussed. Gastronomic businesses, including Block Menu, are forced to adapt their concepts and use new technologies in order to remain successful in the highly competitive market. Sustainability and reducing food waste are becoming increasingly important.

Combining classic dishes with extraordinary ingredients and modern techniques reveals new culinary possibilities. The report identifies clear recommendations for action for the catering and hotel industries and emphasizes the need for a balance between regional and global products, as well as the integration of environmentally friendly practices.

So the future looks promising for Block Menu. The company has a knack for pursuing innovative approaches to food production while taking market requirements into account. On to new heights!

For more information and a detailed look at developments at Block Menu, visit [Hogapage](https://www.hogapage.de/nachrichten/wirtschaft/gastronomie/block-men%C3%BC- Feiert-30-jubil%C3%A4um-in-zarrentin-und-weiht-s%C3%BCd Extension-ein/), Block Gruppe and Gastronomie Journal.