GAUL CATERING is a responsible catering company that works according to its own holistically sustainable event concept - Gaul's Greenline (opens in a new tab). This means seasonal products, regional partners and vegetarian dishes that are freshly prepared in front of the guests at front cooking stations. This means that special requests can be catered for flexibly at any time, highlighting the variety and creativity of the food on offer.

The sustainability conceptPDF-File4,88 MB also forms the basis. Gaul has developed its own sustainability guidelines for suppliers and partners. The caterer will be happy to answer any questions you may have.

As a wonderful addition to the urban industrial look of the exhibition hall, GAUL offers customers a PLUG&COOK concept. The mobile 20-foot overseas containers are equipped with high-performance kitchen technology tailored to the themes of italia, bbq, asia and coffee & bakery.

Only electricity and fresh water come from outside, everything else is on board. The containers are delivered by a logistics partner and can be placed almost anywhere on the first floor of the RMCC.

When closed, the gray-painted "giants" do not show what they contain from the outside: state-of-the-art high-end kitchen technology in a cool design. This makes it possible to provide visitors to events with a consistently high standard of fresh food creations over longer periods of time and without deliveries.

The pop-up stores are already eye-catching due to their size: 6 meters long, 2.5 meters wide and 2.58 meters high. But their clear design language also makes the containers a trendy event magnet. The integrated technology optimizes the operational processes. As a result, the employees in the container also have fun catering to a large number of guests quickly and to a high standard. And the guests like it too. They can immerse themselves in the individual themed worlds on site and experience the preparation live - this whets their appetite for freshness and quality.

Traditional buffets with long stretches and lots of chafing dishes are almost impossible to calculate - the cost of goods is often 30% higher to ensure availability. Instead, Gaul relies on a station concept with live cooking.

Exemplary implementation:

• 6 meat stations
• 4 vegetarian stations

Advantages:

• Freshly prepared dishes
• Less waste through targeted portioning
• Better quality, shorter waiting times

Container kitchens as a highlight:

• Conversions to functional live kitchens with different themes: Italian style (pizza oven), Asian style (wok), BBQ style (pulled pork, grill plates), bakery style (barista coffee machines)
• Containers can be branded
• Higher capacity: up to 250 people per container possible
• Sustainability and efficiency can be better implemented