Grab a bite of real
insight

Vom Banker zum Burgerkönig - Wie Christian Kuper Vincent Vegan erfand und warum gutes Essen in Shopping-Centern immer wichtiger wird

Statt Schlips und Kragen trägt der Gründer des erfolgreichen Food-Konzepts Vincent Vegan bunte Sneakers, Gürteltasche und Retro-Brille. Der gelernte Banker schmiss von heute auf morgen seinen Job als Unternehmensberater und machte sich auf die Suche nach seinem eigenen Ding. 2013 steht der Businessplan und 2014 rollt der erste Foodtruck auf Hamburgs Straßen. Heute sitzen wir im Pausenraum des Food Sky in der Europa Passage, wo Vincent Vegan vergangenen Herbst ein Fast-Food-Restaurant eröffnet hat. Wir sprechen über Glück und Gegenwind, Iowa und Berlin und weshalb Shopping-Center ohne gutes Essen kaum mehr überleben können.

Johnny’s Diary #2: Talking meat with Hendrik Haase

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.

Why architecture matters in food

40 percent of visitors – nearly one out of two people – choose their shopping center based on its restaurant options. Maria Mateo Navarro, Head of Department Creative Design at ECE, explains why architecture plays such a crucial role in giving places this special atmosphere and how it is being implemented at ECE shopping centers.

Wie hat sich die Bedeutung von Gastronomie im Shopping-Center verändert?

Welche Anforderungen muss ein Center heute erfüllen? Welche Angebote muss es bieten? In unserem Interview sprach Klaus Rethmeier, Director Key Account Management International Leasing bei der ECE, unter anderem über die gewachsene Bedeutung der Gastronomie für Shopping-Center und deren Entwicklung.

WE LOVE FOOD
at ECE

WE LOVE FOOD at ECE is a culture, a philosophy and a companywide approach to the foodservice sector that we have created for our business. The importance of the food and beverage industry in place-making in retail property is hugely important and so we have created a unique program, which is both internal and external facing, to ensure that we deliver the best spaces, the best operators and the best “places for people” that they can enjoy.

Internally, we are training our teams across the company, from Leasing to Architecture and Construction, to understand the importance of food, how to deliver it and how to give it the best chance of success. Everybody is included.

Externally, we have created our WE LOVE FOOD brand and have worked hard to ensure that operators and the industry know about the incredible expertise that exists in the ECE business and the approach that we have to food and beverage. We want to be the “property partner of choice” and we are working very hard to achieve that. We are engaging at all levels externally to ensure that we attract and retain the best partners and concepts and that we have proper engagement and understanding of their needs.

We love our food
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