Block menu celebrates 30 years of success and opens new southern cultivation in Zarrentin!
Block menu celebrates 30 years of success and opens new southern cultivation in Zarrentin!
Zarrentin, Deutschland - On Saturday, Block Menu GmbH ceremoniously celebrated its 30th anniversary and at the same time celebrated the inauguration of a new southern cultivation in Zarrentin. Around 500 guests - including company founders Eugen Block and numerous managers - ensured a colorful festival. The investment in the new southern cultivation, which amounts to a proud 27 million euros, includes the latest delicatessen production, a cooling warehouse and social rooms for the 300 employees of the company.
Block Menu, founded in 1978, not only supplies the Gastronomic Businesses of the Block Group, but also the food retail trade and numerous other customers. With around 1,300 partners, including restaurateurs and catering companies, the company has developed a permanent place in the industry. The production area will be expanded by another 2,900 square meters in 2024, which creates additional jobs in the region. Part of the success is based on 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 southern cultivation is the largest individual 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 important economic factor for the region.
The roots of Block Menu GmbH lie in an anecdote that a young cook observed, who diluted American dressing with water. This experience inspired the company's innovative strength, which commented in the central production of Salatsaucen and later in the delivery of goulash soup in portion bags. On this festive day Eugen Block himself presented his new book "Blocks Gastro Bible", which offers personalized insights into his gastronomic practice.
trends in gastronomy and food production
In parallel to the celebrations, the Food Report 2025, edited by the renowned food expert Hanni Rützler, presents interesting trends and developments in gastronomy. Important topics such as the renaissance of open fire, innovative fermented proteins and the pursuit of sustainability are discussed. Gastronomic businesses, including a block menu, are forced to adapt their concepts and use new technologies to remain successful in the highly competitive market. Sustainability and the reduction of food waste are becoming increasingly central.The linking of classic dishes with extraordinary ingredients and modern techniques reveals new culinary opportunities. The report identifies clear recommendations for gastronomy and hotel and emphasizes the need for a balance between regional and global products, as well as the integration of environmentally friendly practices.
The future looks promising for Block Menu. The company has a good hand when it comes to pursuing innovative approaches in food production and at the same time taking into account the requirements of the market. To new heights!
For more information and a detailed view of the developments at Block Menu, visit HOTAPAGE, Block), [Block) Group and Gastronomy Journal.
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| Ort | Zarrentin, Deutschland |
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