8 – 10 Feb 2026
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FROM A FOUR-DAY WEEK TO TEAM BUILDING – CREATIVE RECIPES TO COMBAT STAFF SHORTAGES IN THE RESTAURANT INDUSTRY

26. February, 11:00 – 12:00

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 talks about the key factors and reasons for his entrepreneurial approach and how he has managed to put together a powerful, motivated team in these difficult times of skills shortages. And to keep them. He has his best reference with him: Tania Buchberger, restaurant manager at Canova, talks about her experiences and what brought her to Canova and made her stay there. And not just because the boss is listening in.

 

Marius Ries, Owner of the Canova restaurant

“If someone wlorks in our team, it should be possible to finance life: to live well, buy high-quality food, start a family (…), finance vacations and provide financially for the future.” So says Marius Ries, who runs the Canova restaurant in Bremen – and was one of the first restaurateurs in the north-west to introduce the four-day week a good two years ago.

 

 

 

Tania Buchberger, restaurant manager at the Canova restaurant

 

 

 

 

 

 

Margitta Eichelbaum, Zukunft Personal

Creative mind, mastermind and generalist. Born in her 70s, from the north of Germany, she works as an economist throughout Germany. The foundation was laid by a commercial apprenticeship in Hamburg and a university degree in Augsburg, followed by three major corporate positions at Beiersdorf, PriceWaterhouseCoopers and IBM. There she worked in many different national and international teams and gained over 30 years of experience in four major areas: IT, marketing, communications and HR. Today she is a freelancer and works in an appreciative, structured and goal-orientated manner in the office and @Home with various teams in the context of consulting projects, presentations and moderations.

 

This event will be held in German.

 

Details

Date:
26. February
Time:
11:00 – 12:00
Event Category:
Event Tags:

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Halle 6, Solution Stage – GASTRO IVENT
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