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Innovative spirit in gastronomy

all around digital processes

The Hofbräuhaus am Platzl is the most famous restaurant in the world. With tradition, quality and heart in the kitchen, service and hospitality, it relies on IT solutions for its continuing high quality standards. In system gastronomy, in combination with intelligent technologies, there is a wide range of innovative options for better organization of resources and more efficient processes. Here we show you how we accompany the Hofbräuhaus on its digital journey.

Because freshness has top priority

In the Hofbräuhaus, 4-6 tons of food are processed daily. Did you know that these are produced in-house for the various dishes on the Hofbräuhaus menu?

In Brunnthal, the butcher's shop, kitchen and bakery come together to prepare meat, baked goods, vegetables and side dishes fresh for the local kitchen so that they can be quickly processed on site.

A concept that simply works because IT, logistics and catering work together perfectly!

Many processes strongly networkes

  • Highly efficient interaction of production, logistics, kitchen and service
  • Intelligent IT networking of production site and in the restaurant
  • Fully automatic high-rack warehouse for controlling the material flow
  • Linking IT with bar and kitchen control, ERP and accounting
  • Control of the kitchen items on the basis of the orders stored in the cash register system
  • Visual overview of dishes and the necessary ingredients for easy and quick preparation in the kitchen 
  • Optimal inventory: Overview of planned and consumed food at any time
  • Sustainable use of resources


If it runs simple

Good food, cold drinks and the friendly smile of the waiter cannot be digitalized. But everything around them. The Hofbräuhaus has opted for digital strategies and, in addition to innovation, has gained more quality, coordinated processes and time savings.

With only a few people in the kitchen, up to 1000 meals per hour can be prepared today. This works because all the data and information from the different areas are linked together in a meaningful way. This enables intelligent division of labor and concentration on what is really important: 
the satisfied customer. 


Innovative gastronomy?

Follow this way

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