Around 12,000 meals a day are prepared for guests from all over the world in the Schützen beer tent during the Oktoberfest in Munich. Like their father before them, the new generation at the Reinbold family’s festival tent also relies on Rational cooking appliances for their food preparation.
On 17 September, the Lord Mayor of the City of Munich will officially open the 183rd Oktoberfest 2016 on the Theresienwiese grounds with the words “Ozapft is!” Between 6 and 7 million visitors from Germany and abroad will once again attend the largest and most popular festival in the world, and will be looking to enjoy Bavarian dishes with a cold festival beer.
The Reinbold family’s Schützen beer tent offers space for 6,500 guests. Traditional Wiesn-host Eduard Reinbold has now handed down the reins to his sons Ludwig and Mathias Reinbold, who have modernised the beer tent. They have acquired a new lighting system and the brothers have even designed a beer tent app for smartphones. Reinbold senior still supports and advises his sons and is delighted at the innovations. But the young restaurateurs who trained at the hotel management school in Innsbruck still hold on to long-standing traditions. “We still rely on Rational units in our kitchens. The great cooking results and top service have convinced us. And when we’re satisfied with something, we stick to it,” says Ludwig Reinbold, Managing Director of the Munich Schützen beer tent.
In the kitchen of the Schützen beer tent, there are 10 employees working just on the roast chickens, and another 38 trained chefs and 12 temporary staff. During the Oktoberfest, the kitchen crew will prepare around 12,000 meals a day. Most popular dishes amongst guests are the chicken and juicy roasts, which are always perfectly prepared even in large quantities and to a consistently high quality with Rational units. Rational units can also be relied on for fish, sausages, chips and vegetables.
Family, tradition and solidarity are also very important to the Reinbolds outside the Oktoberfest period. In the cosy atmosphere of their Munich restaurant “Zum Franziskaner”, they and their 120 employees as well as the 25-strong kitchen brigade pamper their customers year round with sophisticated Bavarian cuisine. The premises are also used for family and corporate celebrations. For the Reinbold family, Rational units are therefore a firm fixture in their Franziskaner kitchen too.
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