Theodor van Hasz

Product Development & Portfolio Management - Selected and optimized menu items based on customer demand, dietary requirements, pricing targets, trends and operational feasibility. - Improved existing products using customer feedback and performance data. - Co-developed new recipes with restaurant and international catering partners. - Supported the launch of new product categories including snacks and desserts. - Independently developed and successfully launched a salad range of approximately 20 SKUs, inclu

- Planned, organized, and managed daily meal service for more than 20 employees. - Responsible for budgeting, purchasing, menu planning, and kitchen operations. - Developed balanced and health-focused meal offerings.

Vintage and wine production

Focus on: Sensory Analysis, Oenology, Microbiologie, Nutrition, Food Chemistry, Food Safety, Marketing, Economics, Sustainable and organic Agricuture, Slow Food Philosphy, Biodiversity Furthermore studying different cultural food habits and economics during several study trips (e.g. to Canada, Ke