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The Management of Cater Systems
Managing Partner – Process and system development
As a graduate marketing consultant, Andreas Steinbeißer is co-responsible for the new processes in brand leadership and corporate development of one of the top 10 companies in the lifestyle food service industry, where he was active in the management for several years.
Further professional experience include his own consulting firm solution10 GmbH, which specializes in strategy development for the food service industry, as well as various occupations in the sports and media industry.
Managing Partner - Profitability and optimisation
As a graduate in law and economics, Florian Fendt took over the company of the food service and production brand Münchner Suppenküche in 2008. In the following years, he led the traditional company back to its former strength and used it as a basis to built on the strong company group of Münchner Suppenküche, Cater Systems, and Münchner KüchenKraft.His job experience includes the establishment of a leasing company focussing on industry machinery as well as involvement in the establishment of a finance company focussing on restructuring and investments in the energy sector.
Managing Partner – Operative and capacity management
Graduate communications manager Manfred Kneifel works as operative manager since 2008. He is in charge of optimising gastronomic locations, the production, and the products of group partners. Before joining Cater Systems, he worked as system manager in a Germany-wide system-catering chain where he was co-responsible for the operative business of 30 subsidiaries and about 1,000 employees.
Managing Partner – Creation and operations
As a business economist and trained quality manager, Pontus Frei collected ample experience as chef de cuisine and food developer for a big German food service chain with more than 30 subsidiaries. An apprenticeship in the star-gastronomy and numerous worldwide engagements, for example in France, Italy, or Japan, round out his profile.
Supply chain management
As main purchase and optimisation manager, Stefan Tschoner coordinates, organises, and accounts for the complete supply chain and all resources. In addition to that, he and his team are responsible for the coordination of transport and logistics for Münchner KüchenKraft as well as external business of Münchner Suppenküche.
The Management of Münchner KüchenKraft
Head of operations and sales
Having graduated at the college of hotel management in Bad Hofgastein, Fritz Mayr finished another apprenticeship in the Grand Café Winkler which is located on top of the Mönchsberg in Salzburg. Later, he went to Adelaide to bring traditional Austrian cooking to Australia. After his return home, he took responsibility for his family's hotel and restaurant in the region of Salzburg.
Even more responsibility was under his direction when Fritz managed the kitchen of a tent with more than 5,000 seats at the famous Munich Oktoberfest, or the catering tents of other great festivals in Munich.
Head of production
As a trained cook, Indika Pathiranage has mastered all stages in the production of the company Münchner KüchenKraft. With ambition and continuous further education, he worked his way to the top. Now being head of production, he knows all the steps and processes in the production chain from his own experience. Consequently, “impossible is not possible” has become his mantra.
Head of quality management
As a graduate ecotrophologist, Peggy Eisenhut brings in years and years of experience from the quality management SGS institute Fresenius. Her qualifications range from knowledge about good laboratory practice or the training of employees to specialist fields like vitamin analytics, which benefits the production of Münchner KüchenKraft in many ways.