With the Restaurant Klinker in Harvestehude and Café Marie Louise in Hamburg's Neustadt district, Marianus von Hörsten runs two culinary concepts that make very different demands on the kitchen and organization.
While Restaurant Klinker focuses on a structured evening service with sophisticated cuisine and well-coordinated  processes, Marie Louise is a bustling daytime café.

Many processes run simultaneously during breakfast service. Preparation, production and service need to interact efficiently in a tight space.
At the same time, pressure is increasing on hospitality and catering businesses as a whole. Escalating energy costs, limited staffing resources and a demand for consistently high product quality present kitchens with new challenges every day.

The key question was therefore:
How to create a kitchen structure that functions reliably, can be used flexibly and at the same time makes the team's daily routine easier?

To meet the different requirements of both establishments, MKN and the team developed kitchen solutions precisely tailored to the respective workflows.

In Restaurant Klinker, they designed a bespoke kitchen with MasterLine cooking suite, two SpaceCombi^® combi steamers and a salamander. The massive stainless steel cooking suite was tailored exactly to the team's workflow. Its stable construction guarantees that even under intensive use warping is avoided – a major advantage in daily kitchen operations. "The MasterLine boasts five-millimeter stainless steel. This stays sturdy, even with heavy pans on it every day."
Besides its robust construction, hygiene also plays a a central role. The seamless design of the cooking block prevents dirt or liquids accumulating in areas difficult to access. Rounded edges make cleaning easier and ensure a clean workplace at all times.

In Café Marie Louise, on the other hand, the focus is on a compact and flexible kitchen structure. A SpaceCombi^® handles central tasks in the production.The combi steamer offers various cooking methods – from steaming and frying to slow cooking – all in a single appliance. Programmable cooking processes are particularly important.
Multi-stage programmes can be saved on the appliance and reproduced at any time. This means that even complex cooking processes can be implemented consistently and efficiently, regardless of the time of day or workload.
"You can save complete programmes; the process then runs automatically delivering consistent results."

The combination of high-performance equipment and smart kitchen planning at both locations has brought about a work environment that makes the team's daily routine considerably easier.

Both businesses benefit today from kitchen solutions that are tailored exactly to their respective requirements.
In Restaurant Klinker,  the custom-designed MasterLine cooking suite enables clear work structures and maximum stability during daily operations. The solid construction and seamless design make cleaning easier and create a durable, robust workplace.

In Café Marie Louise, the compact SpaceCombi^® makes flexible production processes possible in limited space. Programmable cooking modes cater for reproducible processes and dishes are produced consistently in uniform quality. So, technology deals with numerous routine tasks in the background, saving the team time and providing safety in daily kitchen operations.

At the same time, a smartly planned kitchen improves the team's working conditions. Reliable technology, intuitive operation and easy cleaning guarantee structured workflows for increased job satisfaction in daily operations.

Oder, as Marianus puts it:
"People simply prefer working in a kitchen that runs smoothly and efficiently."