Grab a bite of real

Johnny's Diary #1: When Johnny met Fabien

I love to cook and I love to entertain and give people a great time. Combining both of those passions into a career has been an amazing experience. Today, I would like to tell you a little bit about a very special experience which I had about two months ago while away on a business trip to Cannes in the south of France.

Tradition im Streetfood-Style

Vor gut sechs Monaten hat Mike Griesch gemeinsam mit Bahram Albordji und Benjamin Facius das „Metzgers“ im Alstertal-Einkaufszentrum in Hamburg eröffnet. Aus der traditionellen Fleischerei „Die Feinschmecker“ entstand das neue Konzept einer Fleisch- und Foodbar. Im Interview erzählt der gebürtige Alstertaler, was das neue Konzept erfolgreich macht, von welchen Trends sich das Betreiber-Team inspirieren lässt und was diesen Sommer auf dem Grill nicht fehlen darf.

“Easy Dining”: Sit down, relax and enjoy your meal

You all know the situation when you go to a restaurant during lunch break and you are in a hurry. You don’t want to just grab anything quickly, you want to sit, relax, chat with your colleagues – and of course, eat some tasty food, but at your own speed, with you in control. At ECE we love food and we want our customers to enjoy it. We are working hard to make sure the food in our centers doesn’t just feed people. And we have just launched the test of another innovative pilot project at Skyline Plaza in Frankfurt.

My Perfect Easter – Hot Cross Buns

The Easter holiday is always a special one. The first real holiday after Christmas, wrapped around a weekend, makes it something to really look forward as a time with family and friends. Food plays a big part in these social events and I thought it would be interesting to share a little of what goes on at the table in our house over this long weekend. Maybe our traditional British treat is something you would enjoy as well?

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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