Consulting

Already at the initial stage in conceptualization and operation of its gastronomy and retail outlets, important technical, architectural and logistic aspects of the process are also considered basic to planning, realizing and constantly optimizing food and retail outlets. Furthermore the success of gastronomy and retail strongly depends on the competences of food development and production.

Thus adding up to this architectural aspect, food design, concepts, production and logistics form part of the whole Stockheim’s service range.

A team of architects and designers develops and realizes architectural objects for gastronomy, hotels and retail.

The Stockheim food specialists create and produce excellent recipes and ready-to-cook and ready-to-serve products or product lines based on fresh natural ingredients. Category and quality management as well as constant auditing and trend scouting guarantee high quality and innovation of its products and services.