Category: Press

Reference - Europapark Rust

Networked gastronomy: Telekom digitizes quality controls

  • Europa-Park in Rust uses IoT solution in the new "Krønasår" hotel
  • Perform and document quality and hygiene checks digitally
  • More transparency in food processing
 
A good chef must be able to do more than just cook delicious dishes. The demands on him are manifold. In addition to good taste, the guest expects high quality ingredients. The legislator demands that he adheres to hygiene standards and documents them. The operator wants a sustainable use of resources. Chefs are now getting help for this from the Internet of Things (IoT). The "Check Cloud" solution digitizes inspection processes and documents their results. Seamlessly and in real time. It also provides reliable data about systems and their function. For example, whether cold storage rooms are working faultlessly. The Europa-Park theme park & adventure resort in Rust uses the solution. It is used in the gastronomy in the new 4-star superior hotel "Krønasår".
 

IoT solution puts an end to paperwork

Hygiene is the be-all and end-all in a kitchen. In general, the more extensive the gastronomic offer, the higher the requirements. In Germany, food safety regulations are based on the global hygiene concept "HACCP" (hazard analysis and critical control points). This means that those responsible must carry out checks at critical points and document the results. For example, what is the temperature of the chicken breast when it is delivered? At what temperature is it stored in the cold store? Were the containers properly cleaned after use? Many still use handwritten protocols or Excel lists for this.

This is much easier, faster and more reliable with the "Check Cloud" solution. It is a complete package with which companies can carry out and document inspection processes digitally. "Check Cloud" is based on the Telekom solution "Goods Compliance", which has been adapted for the special requirements of the food industry and gastronomy. "To this end, we are cooperating with the Max Maier Group, which has international experience in equipping commercial kitchens. In this way, we are combining the experience of both industries in Check Cloud," says Rami Avidan, who is responsible for the Internet of Things business at T-Systems.

Food quality always in view

Using sensors, hand-held measuring devices and checklists, kitchen staff record the required data, such as the temperature of the food. And they do so at freely definable checkpoints. All data flows in real time via the cloud into a clear online portal. There, they are graphically processed and documented. So the chef can see at a glance: Everything is in order. If not, the solution sounds the alarm.

Complete documentation of hygiene controls

Thanks to the IoT solution, the entire food processing becomes transparent. From the delivery of goods to storage and preparation to the serving of food. The chefs thus document seamlessly that they are complying with the regulations. In addition, they receive valuable information in real time about the condition of the food. In this way, they ensure the quality of the food and operate more sustainably.

Europa-Park uses the solution in the new hotel "Krønasår

"We make no compromises when it comes to quality. This applies to our attractions and hotels as well as to our restaurants. Digitalisation helps us to achieve the goals we have set ourselves and to comply with legal requirements," says Arne Weimann, Deputy Food & Beverage Director at Europa-Park Hotels. "Check Cloud convinced us functionally and in terms of data security." It will be used in the gastronomy of the new 4-star superior hotel "Krønasår". Europa-Park opened the new hotel on May 31. Two restaurants and a café offer space for over 1,300 guests at the same time.

- A contribution from Telekom -

published 06/26/2019

Telekom IoT Specials
Hotel KRØNASÅR

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HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

MANAGEMENT FORUM - "Digitization doesn't mean there are no more cooks"

"Digitization doesn't mean there are no more cooks"

Andreas Müller knows from his own experience that the connectivity of the devices is currently still the greatest difficulty for Kitchen 4.0. As managing director of Better Taste GmbH, he has driven digitalisation forward in his restaurant "speisewerk". A conversation about interfaces, lessons learned and the kitchen 2050.

Mr. Müller, in your flagship on the urbanharbor site in Ludwigsburg, the "speisewerk", you work with the principle of "Catering 4.0". What does catering 4.0 actually mean and why should it be introduced?

It doesn't really matter whether you call it 4.0. It's basically about implementing digitalization in the kitchen area. There are several reasons for introducing it. On the one hand, it's about simplifying processes. On the other hand, you have to address the personnel situation. We have fewer and fewer skilled workers in the kitchen and more and more semi-skilled and unskilled employees. More and more has to be documented, the process descriptions are becoming increasingly dense. To escape the paper economy, there is no other option than to go digital.

Was the digital concept an integral part of the planning or was this implemented subsequently during ongoing operations?

It was already an integral part of the planning - and that made the implementation much easier. Of course, you can also plan the data line, the Wi-Fi connection, the device selection during operation, but it is of course much easier to plan this right from the start - especially with regard to the different manufacturers! There is still a lack of permeability of the systems here.

So the issue of interfaces is the main problem in process design?

Yes, that is still the biggest difficulty at the moment. This is a well-known problem that arose a few years ago. When digitalization began, every manufacturer started cooking its own soup. You can see this in other products as well. Take a look at mobile phone chargers. Everybody builds their own version.

How did you solve that?

We are right in the middle of the process. We use the Check System from Rieber in our operations, which has the advantage that it offers the possibility of linking systems and documenting working methods, regardless of the manufacturer.

How have the employees received the change?

Very good - and that also goes beyond the kitchen. For example, we have a cloud-based time recording system. Here, the employees immediately understand the comprehensible benefits. It also has to be said that our industry is not streamlining. Digitization does not mean that there are no more cooks. That would be an automated kitchen. No, digitization means that I, as a chef in procurement, can plan more flexibly or no longer have to run through the cold rooms to write down the temperatures - I can concentrate on cooking. Or working in a patisserie and being able to look online to see which cakes have sold best and plan better. And and and...

Lessons learned - What are three things anyone planning or remodeling a digital kitchen needs to consider now?

The first thing to look out for: The digital solutions must be networkable. Otherwise you have the problem that you have to go from one digital system back to the analogue and then back to the second digital system. Then you have an additional expense that calls into question the usefulness of digitization.

The second is that one should free oneself from conventional planning, the classic structural division - today, on the one hand, production is more decoupled and, on the other hand, digitality will be individually tailored to the company.

And thirdly, I should think about future eating behaviour. Who is my future clientele? In 10, 15 years, will I be catering to customers locally, or catering more? Or will I offer a mix?

Keyword ambience - the architectural philosophy of the urbanharbor site is rooted in industrial history, a time when the analogue was predominant - how do the digital and the analogue relate in the "speisewerk"?

It is a deliberate contrast and at the same time a complement. The clientele that operates in the area has a lot to do with digitalization. And they really like the industrial charm. It would probably have been cheaper to tear down the site and build a soulless new building. But the symbiosis of industrial character and modern architecture is precisely what gives the site its attractive flair. On the other hand, we wanted to show the transformation - from the industrial age to digitalization 4.0.

Does every restaurant need digitization?

In principle, you can digitize in any area. The question is whether this has to be recognizable for the guest. Surely there are a few digitization freaks in Berlin, for example, who only want to order their food by pad. But we're not addressing digital freaks, we're addressing guests. And we want them to feel comfortable. Our POS systems, voice processes, and temperature sensors that send data to the database at predefined intervals - all of this should only be marginally noticeable to the guest.

How must digitalization in the kitchen progress in order for Germany to remain globally competitive? What will the kitchen look like in 2050?

No one knows what will develop in such a long period of time. Fifteen years ago we could not imagine that one day we would have telephones with which we would do everything but make phone calls. Certainly, kitchen processes will change significantly in some areas. Digitization basically means that it's not the person who produces who has the power, but the person who has the information. This is particularly relevant for planning in large kitchens that produce more than 1,000 meals a day. In catering kitchens with perhaps 100 meals a day, I think there will continue to be the charm of the individual and the handcrafted.

In general, however, Germany is currently pushing itself out of competitiveness. Try filling up an e-hybrid car outside your own home. Germany is poorly positioned in this respect. Or take a train and try to work with a laptop and a phone - it's impossible. Germany is still light years away from a comprehensive digital infrastructure. And this must be in place if we want to make progress in digitalization in the kitchen.

To the interview

Interview by Kai Linde - published 25 March 2019

www.management-forum.de

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Send us an enquiry - we look forward to working together to design the best solution for your business.


HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

KÜCHE - trade magazine for professional chefs

CHECK IT! - with CHECK CLOUD

Intelligent kitchen technology that is digital, easy to operate and cloud-based offers professional chefs many advantages in their daily work. The manufacturer-independent service provider Check Services uses the example of HACCP documentation to show how it can work.

From the field to the plate - for a long time, the path of food from the producer to the consumer took place without any major detours. Max Maier, Managing Director of Check Services GmbH &Co. KG in Ludwigsburg, knows that things have long since changed in modern society: "Whereas in the past I might have known my food personally from the field in my neighbourhood, today intermediate processors, wholesalers, food retailers and final processors have pushed their way in between. In addition, much of the food is transported in plastic and disposable packaging. With far-reaching consequences for people and the environment. Eleven million tons of food end up in the garbage in this country every year, and the packaging waste amounts to 16 million tons annually. On average, a food product travels 4,000 kilometers before it ends up on our plates, explains Maier.

To the article - KITCHEN

Published in the issue KÜCHE 3 2019 

www.magazin-kueche.de

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HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

Internorga Trade Fair CHECK CLOUD

CHECK CLOUD & Rieber at the Internorga -

the leading trade fair for the entire out-of-home market.

15 - 19 March 2019 in Hamburg

In cooperation with Rieber and T-Systems, CHECK CLOUD presents the new solutions for the organized reusable container system CHECK TRACE.

More efficiency, on the one hand, through high-quality, functional, combinable and standardised products and, on the other hand, through the connection to the CHECK CLOUD organisation platform via the easily retrofittable QR code on products or at checkpoints. In addition to the familiar and further optimised CHECK HACCP system with flexibly compiled checklists, the solution for the GN returnable container system CHECK TRACE will be presented live at the trade fair for the first time as a digital innovation. This enables the container checkout to be mapped using a fully automatic scanning process and the destination of the food to be defined.

CHECK CLOUD also offered an exclusive trade fair product bundle together with Rieber and Dr. Oetker Professional at the Internorga.

The bundle offers the customer an overall concept consisting of Rieber infrastructure K|POT®, GN cooking containers thermoplates® including lid variants , as well as perfectly coordinated selected Dr. Oetker Professional Food products and matching recipe suggestions and a free test access to the CHECK CLOUD, for transparent HACCP safety. The answer to successful and process-safe catering always and everywhere, regardless of staff and resources.

Be curious which new system features and offers will follow in the future to make your processes easier and more efficient.
BUNDLE COOPERATION

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HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

customer day - Telekom & CHECK CLOUD

Digital solutions for the catering industry.

Process efficiency, customer focus and live digitization - these were the topics on the agenda at the joint customer day of Telekom and CHECK CLOUD on January 22 at urbanharbor Ludwigsburg. The invited customers were presented with a wide range of digital solution systems and were also given an insight into the fully digitalized flagship kitchen of the speisewerk in the urbanharbor.
In this digital canteen kitchen, the host platform solution CHECK CLOUD is used to digitally monitor, measure and document all hygiene and temperature for the approximately 5000 meals served daily.

In addition, RASTAL has its solution with SMARTGLASS® - with which the fill level of the drinking glasses can be detected and thus the service can be automatically optimized. Thus, the restaurateur knows on demand how the guest interacts with the drinking glass via the smartphone.

As a smart POS solution, Telekom's complete POS solution offers a comprehensive system especially for small to medium-sized businesses of all kinds. A day full of new impressions, new contacts, ideas and above all practical solutions - get connected to CHECK CLOUD.

Focus on the process - Trend Compass

Focus on the process

From the field to the plate: In order to reduce food waste worldwide and increase the quality of food, CHECK Services has been reorganizing the food flow process since 2018 as a manufacturer-independent service provider with various partners and thanks to a digital solution. The trend compass was at urbanharbor in Ludwigsburg. Headquarters of CHECK Services.

With the launch of CHECK HACCP, an important module is already successfully on the market. Check HACCP gives users the advantage that all relevant data is made available to them on a single horizontal cloud platform. This includes temperature results and hygiene values from various sources, systems and applications - all independent of time and place.

With the help of the Internet of Things (IoT) technology of the cooperation partner T-Systems, the system was brought to a high-performance level. The partner T-Systems is responsible for the product implementation and, above all, ensures IT security and data protection in a German data center.

To the Trendkompass report

Published in the December 2018 issue - Trendkompass

www.trendkompass.de

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Send us an enquiry - we look forward to working together to design the best solution for your business.


HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

Digital from the field to the plate - LKZ

Digital from the field to the plate

Where does the great added value of digitization lie today? Not in the invention of new data worlds, but in the application of the new technical possibilities to the existing living environment. This is what a young company in Ludwigsburg's Weststadt district, Check Services GmbH, stands for. Based on this philosophy, the start-up has found a way to use digital means to make the personnel-intensive control procedures in food processing easier and faster. The system also offers a platform for comprehensive action throughout the entire food chain, including reusable products.

The managing director is Max Maier. It is no coincidence that the young entrepreneur realizes ideas for digitalization especially in the food industry. His father is Max Maier senior, who is not only the owner of Ludwigsburg's Urbanharbor business park, but also the owner of the Reutlingen-based company Rieber, an equipment specialist for the professional catering industry. Anyone who produces, processes and distributes food today has to ensure that a growing number of controls are carried out on their own responsibility in day-to-day production. The package of regulations goes by the abbreviation HACCP and means the proof that in a restaurant as in a large kitchen, on a farm as in a dairy, the standards for hygiene and for the temperature of the food are maintained on a whole chain of control points.

Until now, this has meant costly paperwork for many catering businesses to document proof of inspections.

In the initial phase of their digital development strategy, Maier and his father still relied on developing their own IT solutions. "But we realized that we'd be better off focusing on our core competence and looking for a partner." The choice fell on Telekom subsidiary T-Systems. Check Services offers a control chain networked via the Internet. This consists in part of permanently installed sensors that automatically collect data in the cold storage room, for example. In the kitchen or during transport, mobile measuring devices are needed. Here, the check system uses a technical development from racing, where the tire temperature is recorded within just one or two seconds during a pit stop. This technology, implemented in a measuring device that is networked with the smartphone app via Bluetooth, accelerates the temperature control of food and makes the leap into digitalization.

The various checkpoints, for example at dispensing counters or transport containers, are marked with QR codes and can thus be quickly located for data processing and documentation by smartphone scan. The data in the check system all goes into a cloud solution from T-Systems. "We can thus ensure the guidelines of German data protection," says Max Maier. In line with the insight that "you can only become strong in the digital world with strong partners," the cooperation with one of Germany's most powerful data centers at the University of Stuttgart also fits in. There is the necessary capacity to analyze as much of the digital data from the check system as possible. This with the aim of further improving processes in the food chain. "If we develop an algorithm that can dynamically create the best-before date based on the real-time temperature throughout the entire cold chain, food would have a longer shelf life on average, which would reduce food waste," explains Max Maier.

The new Check Services GmbH has been spun off from the parent company Rieber. "We want to offer the food industry a cross-manufacturer and holistic platform," says the managing director. The vision is to integrate other areas in the production, distribution and processing of food into the platform. "Each division in the entire food sector is well organised in its own right, but it stops at its own edge, there is still a kind of silo thinking," says Max Maier.

A networked food world offers new and far-reaching perspectives, such as the shift away from disposable packaging and plastic waste to a reusable system. This is where the paths of the spin-off Check Services GmbH and the parent company Rieber meet again. Max Maier Sr. has developed a reusable system with temperature-efficient stainless steel/aluminum containers and matching kitchen technology.

Just these days, the Maier family has won a prominent and large customer for the catering market for this combination of digitalization, reusable and automated kitchen technology: Dr. Oetker Professional Germany.

To the LKZ article

Published December 1-2, 2018 in LKZ.

Author Peter Maier-Stein

Vision for a networked world of food and for an end to silo thinking.

The journey of our food - the challenge: organising the logistical information and processes between the food, the processing stages and the people along the value chain.

System also offers help in the fight against food waste.

Slide Turn your food into a networked product. Learn more

Send us an enquiry - we look forward to working together to design the best solution for your business.


HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

Everything checked? - GVmanager

To the GVmanager article & interview

Slide Turn your food into a networked product. Learn more

Send us an enquiry - we look forward to working together to design the best solution for your business.


HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

T-Systems Reference Partner

CHECK Services: Transparent food chain from the field to the plate

The CHECK CLOUD digitalization and organization system from CHECK Services allows the hygiene and temperature of food and meals to be digitally monitored and documented. This is intended to improve their quality, increase process efficiency and enable the traceability of reusable systems.

The manufacturer-independent platform developed by CHECK Services, T-Systems and other partners allows cold rooms and food transport containers to be equipped with a temperature monitoring system that documents the transport of food under their respective hygienic conditions. Cold rooms and transport boxes are equipped with temperature sensors that automatically send the current temperature data to the CHECK CLOUD Cockpit. In the case of manual measurements with the Bluetooth core temperature sensor, the recorded measured values are sent to the CHECK CLOUD app directly to the smartphone. Using QR codes, transparent traceability can be easily organised along the process chain from storage, preparation, preparation and transport to the serving of the food.
 

Digital monitoring of legal hygiene regulations

With CHECK MOBILE, restaurateurs can digitally prove compliance with the legally required Hazard Analysis and Critical Control Points (HACCP) monitoring of temperature and hygiene. It replaces the previous paper-based documentation. CHECK MOBILE users can set up the HACCP monitoring points themselves within minutes by assigning QR codes. HACCP-relevant processes such as goods receipt, storage, preparation, transport and serving are thus digitally structured. The temperature and hygiene documentation at these monitoring points can then be carried out within seconds via app by scanning the QR code and assigning temperature measurements via Bluetooth core temperature sensor or by recording hygiene conditions. The documentation itself can be accessed via a central web interface. There, the results are systematically processed, irregularities are highlighted and overall reports are also made available as a print version.
 

Intelligent food monitoring with IoT

Further expansion stages of the CHECK product range will include the integration of automatic sensors and the exchange of process-relevant data with equipment manufacturers or ERP systems in the catering sector - as well as the integration of container tracking records in a practical process for setting up reusable cycles. T-Systems itself is responsible for the product implementation, ensuring above all IT Security and data protection in a German data center, as well as the communications infrastructure. This means that the data collected by the sensors or with the specially developed app can be securely transferred to the Cloud and processed, analyzed and made available there. T-Systems manages this information chain end-to-end and adapts it dynamically so that the food chain data can be linked with other data to form new services in the future. Max Maier's next idea: "We want guests in the canteen to be able to query the ingredients and allergens of every dish via an app and a QR code."
 
T-Systems website
Article Download

Slide Turn your food into a networked product. Learn more

Send us an enquiry - we look forward to working together to design the best solution for your business.


HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

CHECK CLOUD Showroom

Physically and digitally combined, the CHECK CLOUD container in the urbanharbor shows innovative solutions for the food supply chain in cooperation with Rieber and T-Systems.

The individual silos along the value chain need to learn from each other and cooperate. Driven by the vision to disruptively reorganize this supply chain through a reusable system to counteract the plastic waste. This simultaneously creates the basic prerequisite for regional and seasonal nutrition.

The new product CHECK HACCP replaces analogue paperwork with a digital tool so that all quality-relevant data, such as temperature and hygiene, are available digitally at any time and anywhere. The equipment for the catering trade from Rieber or other manufacturers can be retrofitted with intelligent sensors to ensure complete documentation for the caterer and to inform him as soon as his food is outside the specified temperature values. This allows energy and cost saving potentials to be uncovered and processes to be optimized. In addition, the measurement data is no longer filed in analogue folders for 4 years, but is available on demand in the CHECK CLOUD.

With the customer's consent to evaluate this data, there is a cooperation with the high-performance computer center of the University of Stuttgart. This allows the collected data to be correlated with other data from a wide range of areas and analyzed. Using artificial intelligence, algorithms can now be used to develop scenarios in advance in order to optimally control processes. For example, the cooling temperature of food transport containers can be adjusted if the transport routes are analyzed too far in advance, in combination with the predicted outside temperature for the coming weeks. Or the rinse agent injection ratio of the washing lines in coordination with the food production plan.

Slide Turn your food into a networked product. Learn more

Send us an enquiry - we look forward to working together to design the best solution for your business.


HACCP lists no longer 4 years in the confusing paper-folder chaos, but transparent, digitally retrievable at any time. All measuring points and documentation as well as alarms in one web interface.

Organize your operation no matter where you are and always stay informed about your process-relevant data.

Efficient energy management - is your refrigerator constantly 3 °C too cold?

Ask CHECK HACCP and uncover your savings potential.

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