Baking culture meets gastronomic experience
Walter Köhler is shaping the future with new ‘Laib & Leben’ shops ... and COOK is involved in many ways.
From our very first conversation, it becomes clear that this man is a passionate trendsetter. It is therefore not surprising that Walter Köhler made cooking in front of guests an integral part of his new brand concept when he opened the first ‘Laib & Leben’ branch in 2010.
‘At Laib & Leben, we have dared to combine traditional craftsmanship with modern gastronomic experiences. Bread and baked goods as culture, embedded in a trendy location in the centre of a commercial building at City Park in Karlsruhe - that was a truly unique concept at the time,’ says Walter Köhler. His success proves him right: catering in his ‘Laib & Leben’ branches now accounts for 50% of sales. And the development continues ...
What added value does COOK offer?
Walter Köhler knows the possibilities and limitations of front cooking from day-to-day experience. As the first partner of our COOK Journey, he summarises the advantages of the COOK I-flex for his concept.
1. gain in room for manoeuvre
‘Laib & Leben’ is always good for a surprise, because we like to try out new things. With the COOK I-flex to go, we are extremely flexible in our range - and at the same time independent of structural requirements.
Today we're cooking outside our branch when the weather is nice, tomorrow we'll be serving lunch at a children's birthday party in the event bakery and the day after tomorrow COOK I-flex to go will be helping us with catering. I have lots of ideas of where we can use it. I like this freedom.
2. plus in individuality
We already take customer wishes into account today, because everything we cook is fresh. With COOK, we can offer alternatives, e.g. for allergy sufferers, vegetarians or people who adhere to religious rules, much more actively. This is because this induction-based cooking technology is extremely versatile.
Even the mise en place can be perfectly organised with the matching accessories: I have direct access to the various ingredients in the smallest of spaces and in front of our guests. They can be stored separately and prepared in different cooking attachments. Transparency and individuality that our customers will more than appreciate.
3. offer variety
We offer much more than a quick coffee to go and a croissant on the go. Our customers can linger with us and feel at home. For example, we celebrate breakfast by every trick in the book and cater to our customers' hunger rather than meal times.
With COOK I-flex, we can switch flexibly between dishes throughout the day - preparing breakfast omelettes alongside lunch dishes and waffles. This supports our concept, brings even more variety to the menu and increases customer loyalty.
4. simply cook efficiently
I really like the technology of the COOK I-flex because the induction can be operated easily and precisely. This makes it easy for our staff and also regulates energy consumption.
I love the fact that I don't just get a product from B.PRO, but a complete solution. The training courses offered by the Academy and the inspiration for quick and easy dishes are the best way to ensure that we really utilise all the possibilities of this station.
Profile
For around 220 years and six generations, the name Köhler has stood for baking culture. In 1979, Walter and Manfred Köhler became the sixth generation to take over their parents' business. Over the past 40 years, the brothers have developed the traditional company into a modern bakery with 28 branches.
‘Köhlers Landbäckerei’ is represented in the rural region between Heidelberg and Karlsruhe with a total of 21 branches. The ‘Laib & Leben’ brand now combines traditional craftsmanship with modern gastronomic experiences at 7 locations.
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