As ECE develops its new food spaces in Berlin, Frankfurt, Budapest and many other cities, I am working hard to find the real “on the ground” food experts who we can work with to support their beliefs and causes and to help us bring to our places amazing and different food. It is a perfect collaboration and one which is working well for all parties. Last week, I went to meet Hendrik Haase at his restaurant “Kumpel & Keule Speisewirtschaft” in Berlin to talk about some collaborations we are planning.
https://blog.ece.com/wp-content/uploads/2018/01/ece-logo.svg00Elbnetzerhttps://blog.ece.com/wp-content/uploads/2018/01/ece-logo.svgElbnetzer2019-02-21 16:31:262019-02-21 16:31:26Johnny’s Diary #2: Talking meat with Hendrik Haase
Just over one year on from joining ECE, Jonathan Doughty has now taken responsibility for “leisure and placemaking” in the key account management team, expanding his role outside of the traditional foodservice remit he previously had. Below he tells us why food and leisure should go hand in hand in order to make shopping centers successful places for people in the long-run.