Marius Ries, Owner of the Canova restaurant Tania Buchberger, restaurant manager at the Canova restaurant Moderation: Margitta Eichelbaum, Zukunft Personal Attractive working hours in the restaurant industry? Sounds adventurously unrealistic, but for Canova owner Marius Ries it is part of the overall concept of a functioning, customer-centric and contemporary restaurant business. On the Stage, he […]

Hmm, delicious benefits: Compass Group's "Global Eating at Work" study Oliver Ringleben, Director Strategics Accounts, Compass Group Deutschland GmbH Moderation: Margitta Eichelbaum, Zukunft Personal In-depth insights into the wishes and needs of employees - that is the aim of the Compass Group and its "Global Eating at Work" study. 35,000 employees from 26 countries were […]

Ina Claas, Deputy HR Manager, Nordsee GmbH Moderation: Margitta Eichelbaum, Zukunft Personal What does a traditional company do to ensure successful HR management in the digital transformation? "Meet applicants where they are," says NORDSEE HR specialist Ina Claas and will explain how the transition from traditional recruiting to social media recruiting is successful. New approaches […]

WHAT EMPLOYEES ARE LOOKING FOR - AND CAN'T FIND IN GASTRONOMY? Jörg-Uwe Pfeiffer, Senior Manager Human Resources, Die Sparkasse Bremen AG  Marcel Vohmann, Junior Trainee, Die Sparkasse Bremen AG Moderation: Margitta Eichelbaum, Zukunft Personal Hiring as a chef in the banking world? You read that correctly. JörgUwe Pfeiffer is responsible for HR at Sparkasse Bremen and […]