Designing the state-of-the-art commercial kitchen
Architects from ATP offered an exclusive guided tour of the IMP’s new restaurant to delegates attending the annual event devoted to modern corporate catering.
Vienna, 14th October 2016 – it is said that too many cooks spoil the broth – except in a well-planned (commercial) kitchen ... As part of the annual two-day congress “The Construction and Operation of Commercial Kitchens and Modern Corporate Catering 2016” experts gave presentations and discussed the latest trends and technologies shaping the commercial kitchens of the future.
One particular highlight was provided by the ATP architects Andreas Schaller (Vienna) and Armin Wentzler (ATP health). Together with the kitchen manager Michael Enzberger they led congress participants on a tour of the newly completed staff restaurant of the Research Institute for Molecular Pathology (IMP) of Boehringer Ingelheim Austria in Vienna. This was integrally designed by ATP following its success in an architectural competition and, alongside laboratories and offices, houses a state-of-the-art commercial kitchen and restaurant.
“Despite the restrictive design requirements and limited space – the optimal laboratory plans had to be completely respected – we still succeeded in creating a highly attractive and exemplary kitchen and restaurant”, was the delighted reaction of ATP commercial kitchen expert Armin Wentzler. One major challenge was the requirement to ensure the optimal operation of the kitchen despite the fact that the entire kitchen area had to be wrapped around the bulky service and ventilation shaft serving the laboratory areas. The resulting generous ambience is enhanced even further by the external terrace located on a high platform which is also accessible from a neighboring research building.
The annual event updated participants on the world of commercial kitchens and corporate restaurants in a series of around 15 thematic blocks. Other ambitious projects and best-practice solutions chosen to illustrate such subjects as digitalization, hygiene concepts and process efficiency included the personnel restaurants of SV, Vienna Airport and the University Hospital in St. Pölten.