We particularly like to hear independent people talk about their experiences with Meissl. Like Anton Hoiß, sales manager for gastronomy...
Anyone who thinks that Meissl is only an asset for restaurateurs and their outdoor guests is mistaken! The best examples are the Waldhof Hotel...
Those who have subscribed to the Meissl Lounge and are thus exclusive customers have been able to pre-reserve our new rung support since September...
The REVFINE knowledge platform helps the hotel and travel industry to optimise turnover, innovate processes and improve the customer experience.
The book of the vegan Berlin restaurant Frea provides not only many recipes but also the history of the concept and many ideas...
Many a "wow!" was heard when a most impressive umbrella opened for the first time in Ramsau im Zillertal. Read here why this umbrella was a really ...
It was not only thanks to Corona that “Gut Wöllried”, an event location in a class of its own, opted for an outdoor area that is a Meissl showpiece...
Where guests like to sit outside even in cooler temperatures, all too often heaters are attached to the umbrella more or less by hand and removed...
The world is becoming more and more digital and so more and more practical apps are finding enthusiastic users in the catering industry.
Phew! It's been a hot summer this June! Your guests will be happy if you offer them something more than just cool drinks outside.
The Meissl virtual showroom has been delighting our customers and partners for months. Now there is a great new feature:
John Jahr, Hamburg entrepreneur and successor of the famous publisher, is president of the Morsum Golf Club on Sylt.
We discussed whether this was a topic for you and for this newsletter and duly decided to inform you quite honestly here:
"Many spaces are not even used half the time" - that's what the founders of "Bananaleaf" say and they just won the German Gastro-start-up prize...
Corona has badly shaken the whole world. This raises the question: where do we go from here?
What are the not yet considered needs of your guests? And what can we still refine? Research & Development is the heart of Meissl.
Retailers are also increasingly discovering the values added with Meissl products. The best example: At Interspar in Lienz...
One product exemplifies Meissl's wealth of ideas and our competence in finding solutions: The half-umbrella - e.g. as an ideal solution...
Temporary openings, permits for no usually licensed outdoor spaces, extended investment incentives - during the Corona pandemic...
A 120+ hour continuing education program for the entire hospitality industry...
May we inspire you, if you want to use the current time to visually refresh your locality?
Numerous Meissl partners from the USA, UK, Belgium, France and Ireland visited us in Pfarrwerfen for the International Sales Meeting...
We recommend to look into the investment programmes of your home country for hospitality and the hotel industry as bigger investments are supported...
With it still being impossible to meet at exhibitions and in person we have now created a virtual experience to discover the possibilities we offer...
A restaurant in the sea — the “Wolkenlos” by the Timmendorfer beachside. In this location one relies on the Meissl large umbrealls to facilitate...
More and more guests are asking for ecological, fair, regional and good quality hospitality practices.
What will the future look like for all of the Après ski bars in the ski resorts, the numerous bars and restaurants where Corona has so mercilessly
Do you need good ideas and solutions to boost your sales in autumn and winter? Then do not hang about and call your regional Meissl expert directly.
Corona has spurred on a trend: Holidaying in the Alps or in the Alpine foothills – and this at best, sustainably. In future, hotels with e-charging
Not only since Corona has the classic buffet been a "discontinued model". On average, 40% of the breakfast buffet ends up in the trash.
Where is the gastronomic trend heading - even in the face of this crisis? Will more orders be placed online and what kind of food will even be in
How the Hotel Post on the lakeside promenade in Pertisau am Achensee Lake is already looking forward to the re-opening after the crisis and for the su
It's hard to imagine life without them in the outdoor areas of restaurants and hotels: Meissl large umbrellas. But what else can they do?
A handbook for passionate hosts and their guests How do you manage to ensure that an invitation brings pleasure to both guests and hosts alike?
Meissl large umbrellas are often in use throughout the whole year. When the conditions are wintery and the winter winds blow...
How do you get the oh so important protection covers over your large umbrella’s? With a new invention from Meissl...
How, with one all-inclusive umbrella bar from Meissl, a simple ski bar was transformed into a popular après ski hotspot...
It is exciting to get to know the people behind the scenes at Meissl. Today’s interview is with the Managing Director of Meissl Research...
What impact does it have on the environment and your hotel if guests do without having their room cleaned daily? Get the free “Whitepaper“...
Delicious food and a lovely ambience is not enough: at the culinary festival in the region of Traunsee-Almtal, real gastro experiences...
Tourism companies suffer from a lack of skilled workers and from fierce price competition. Where will this lead to? How will tourism...
With the redesign of the terrace, Restaurant Grander in Wattens has gained another attraction to go with its tempting offers
The 5-star Schlosshotel Bensberg of the Althoff Group is one of the absolute top hotels in Germany. Even in this exclusive environment
For proprietors with “Schanigarten” outside areas or sun patios, the weather plays an important role. For Viennese restaurateurs it is now possible
Austria’s hotel industry has something to be pleased about: the number of overnight stays has risen again this summer – and this applies to guests
The book “Delicious Places” from Gestalten Verlag entices you to explore the fascinating world of a new culinary culture.
Revamping of Bahnhofsstrasse street in Seefeld/Tyrol gave the Café-Konditorei Peintner coffee and pastry shop the opportunity to redesign...
Consumers are increasingly paying attention to the origin of food, especially in the hospitality industry.
Especially women and those under 35 years of age make high demands when visiting the restaurant and they appreciate different offerings...
It seems that gastronomy and the hotel industry have largely overlooked people who travel with reduced mobility.
The Pfister family from the Märzenklamm inn in Stumm in the Zillertal valley attaches great importance to honest offers.
As if there were not enough to choose from, Coca Cola’s new freestyle machine now allows you to mix anything from Cola and Sprite variants
The “Niederösterreichische Wirtshauskultur” association aims to make the restaurateurs and hoteliers of the federal state fit for the future with
Gentle tourism and stylish travel – is this possible? With guests’ increasing desire for environmental protection and environmental awareness,
France’s largest Meissl umbrella is now in Meribel in the department of Savoy of the Rhone-Alps. The huge structure of Le Rond Meribel measures
Interview mit Pierre Winthrop, Architekturbüro SAS Lausanne, on project Le Bretaye 1808, Villars.
Many guests would like to enjoy a clear view of the stars even with a protective umbrella. And this is why Meissl has developed a special form
Condensation is a physical phenomenon and usually not a reason for complaint.
Icicles belong to a real winter and are also a visually appealing addition – especially when the sun shines on them and they are almost meters long.
The Kufstein eMobility service provider Greenstorm Hoteliers promises an interesting business model. It will lend a total of 40 Tesla 3 vehicles
Whistler Blackcomb is one of the biggest ski resorts in North America. The Meissl umbrella bar there is a popular meeting place.
“The guest decides what is top!” Interview with Alban Scheiber, Top Hotel Hochgurgl
There were great results at AustriaSkills – formerly the junior state championships – in the field of tourism professions.
Creative chefs not only come up with something unusual on their plate, but at times in the presentation as well.
Application concepts for Meissl large umbrellas are as numerous and individualized as the requirements of the operators and the locations.
Interview with Hannes Enzinger, Mayor of the town of Bramberg
With Meissl large umbrellas, open air enjoyment is known to be well-protected and extended until late in the evening.
Under the slogan “Awaken your senses”, Swiss tourism organizations are specifically promoting autumn as a new season.
No charging stations for e-bikes will be installed in alpine huts. The Munich section of the German Alpine Club has now decided that.
Customized offers for select target groups in the hospitality and hotel industry are becoming increasingly popular and promise certain numbers of ...
The Tegernsee valley is a small paradise at the foot of the Bavarian Alps. High above the idyllic lake, it attracts everyone, including celebrities
Interview with Fridolin Plaickner, Rufana Alp, Vorarlberg
When it comes to Meissl, the philosophy has always been to complement and improve our program. And so we strive to realize the impossible.
A solution to the lack of staff in the hospitality industry? A restaurant has now opened In San Francisco in which hamburgers are made fully automatic
As a children’s hospice and family hostel, the Sterntalerhof in Loipersdorf in Burgenland cares for families with children
Great ideas for your business: Tyler Brulé, designer, globetrotter and publisher of the well-known Monocle cultural tour guides
The garden of paradise or a paradise garden? The Kittenberger adventure gardens in Schiltern offer both. Between vineyards in the hills
This enthusiastic quote from the operator clearly demonstrates the requirements of Germany’s northernmost large umbrella system on the island of Sylt.
You can now plan and calculate your success with Meissl even better. Our tax advisor has developed a special tool
Day trips bring 1.4 billion Euros of value to Lower Austria; this is the result of a first-time survey on day trip tourism.
Are giant schnitzel cutlets and hearty Jausnbrettl snacks out in the future? In any case, Austria is eating more consciously, as 84% ??of respondents
ki-in & drink-out à la Singer is the motto of the new S-Lounge on the sun patio of the Singer Sporthotel & SPA in the Tyrolean village of Berwang.
When will the smoking ban finally come to the hospitality industry? For those who don’t want to wait any longer to enjoy “smoke-free” eating...
This is something special even for the beer city of Munich: the new Steigenberger Hotel on Berliner Straße is dedicated to the intricacies of beer.
Spring is almost upon us. Therefore, it is already advisable to closely check whether professional cleaning of the umbrella cover is again necessary.
Meatless dishes are becoming increasingly interesting, and this applies to the professional kitchen too.
„Eco Spezial“ über neun Weltmeister aus Österreich
A real novelty was inaugurated in Rotterdam-Westerkade at the end of June: Meissl large umbrellas on a boat! More precisely with culinary delights...
From alpine summits to the North Sea Island, from the winter season in Lech am Arlberg to summer business in Sylt – for Vorarlberg resident...
She did it again: for the fifth time, food researcher Hanni Rützler is presenting her trend report, a proven guide to the gastronomic hits...
There is real passion for the Meissl umbrella bar and one fan has reproduced it in detail – in Lego bricks!
The bicycle is enjoying great popularity on the occasion of its 200th birthday – especially during the summer holidays.
As is well-known, a combination of different gastronomic traditions offers a special charm – even if it involves the neighbors.
Elbresidenz, the only 5-star hotel in Saxon Switzerland, shines with fresh splendor after reopening.
The noise level under a large umbrella or umbrella bar can be significantly reduced with the specially designed mountable soundproof system.
A green mobility axis will now be created between Wörgl in Tyrol and Upper Bavarian Rosenheim.
Your eyes eat too! This experience is now being put into practice with a study program...
Summer business is becoming more and more important for Swiss tourism too and the focus is on nature: “Switzerland. Get natural”
Our construction work in Pfarrwerfen is making great progress: the second phase of the basic reconstruction will be completed in June.
Après ski is part of many of the nicest winter sports and a highlight of a day in the snow. Meissl umbrella bars offer the perfect ambience.
The first warm rays of sun now entice us to get some fresh air. However, the fragile spring air is usually very cold...
For the first time since statistics have been kept, soft drinks such as Coca Cola that are so popular in America...
In autumn, the University course “Gastrosophical science” of the Saalfelden Study Center will be held in Salzburg...
Ice-cold investigative journalism that pleases the palate: nowadays, we know top chefs, as they have become media stars like actors or athletes.
Walleggalm in Saalbach-Hinterglemm is rightly described as a mega alpine area, because it represents one of the largest and most successful party zone
New application possibilities for the multi-purpose lounge furniture that is a practical addition to Meissl’s open-air solutions:
Mintel, the world’s largest agency for market intelligence, has identified seven major consumer trends in Europe for 2017.
The Brau Union’s new beer culture report was published in time for the end of the year. 91% of those surveyed are convinced that beer plays a key role
Meissl is continuing to grow and optimize, and now a fundamentally new building has become necessary. Breaking the ground for the ambitious project
Regardless of whether it’s a matter of burger bars, cafés or high-priced restaurants, for more and more restaurants the eye is becoming increasingly
An enchanting panorama, vast sand dunes, the powerful sea and extreme weather – the North Frisian island of Sylt offers everything
The proverbial Meissl quality has long been proven throughout the world. Now the first major order from Japan has come for an umbrella 16m in diameter
For Meissl’s manual height-adjustable wind protection elements there is now an innovation that opens up entirely
This is no April Fools’ joke: the first robot restaurant was opened right on schedule on April 1st in Vienna, where robots serve and mix cocktails.
In the middle of winter, “neysPlace” was opened on the coast of the North Sea island of Norderney.
Consider this: the cover of your large Meissl umbrella is the biggest business card and advertising space for all your offerings!
The Nestlé food corporation regularly studies consumer eating habits.
The building material of wood is not only being rediscovered in the traditional wood country of Austria.
“Where there is still time to take time” is the slogan of the high-altitude Gipfelstadl in Wagrain.
An interview with Norbert Barthelmess, Kraxlalm, Rutesheim
Practical accessories with useful additional functions: the space under the large umbrella is generally known to be very popular.
Acts of terrorism, assassinations, civil war, political instability – the latest headlines influence our vacation plans too.
In order to position itself even more clearly among competitive holiday destinations, the Salzburger Land region has had a new design and new logo
The beginning of the year is a popular time for forecasts and future trends. This naturally also applies to new gastronomic trends.
Berghaus Streuböden has an outstanding location right on the slopes at the mid-station of the popular Fieberbrunn cable car.
An interview with Marcus Verscht, Restaurant Medici, Baden-Baden
In hindsight, it is of course quite clear but we had to figure it out first!
More hot summer days and fewer winter days with snow – these are the current forecasts of climate researchers that have just been discussed in Paris.
Here, it’s not just about menus whose ingredients could be a bit fresher or about trendy Paleo diets!
There is no doubt that craft beer has become a trend. Young brewers are experimenting with new recipes and unusual flavors.
Those who want to prevail as a restaurateur against the strong competition in Wagrain have to offer something special.
For 30 years, Fritz Hüttner has worked in the restaurant industry at Gletschermühle in Kaprun.
The industry is celebrating: for the fifth time, Gastro Premium Night will take place.
A special attraction of the fine Medici restaurant in the sophisticated city of Baden-Baden is the large terrace overlooking the Alleegarten Park.
Almost everyone who visits Jerusalem this summer will also discover the tiny streets of the old town that are covered with more than a thousand
What are the future trends in tourism? The renowned Hamburg Zukunftsinstitut (Institut exploring the future) explores this question.
Concentrating on the essentials yet still multi-functional.
The summer is slowly taking its leave so it is time to reminisce again about unusual places and ideas and to make your holiday dreams come true.
With the opening of the Crowne Plaza Salzburg – The Pitter, the city on the Salzach river received a new hotel industry Highlight.
With the Crowne Plaza, Georg Imlauer has realized a new premium product. Below is an interview with the versatile active hotelier and restaurateur.
On hot summer days you can see large umbrellas being used mainly as sun protection.
Unique in western Switzerland and only four times in the world: at 2,048 meters the Kuklos revolving restaurant offers breathtaking views.
Four umbrellas on the pier are a new and very popular sensation for the tradition-steeped Undosa am Starnberger See.
Open air in any weather?
Fish has always played a major role in the East Frisian Carolinesiel on the North Sea coast.
The Tyrolean tourism region of Ladis – Fiss – Serfaus is referred to as a “sun terrace”.
The proven, fully equipped Meissl mobile bar is now available in a new, especially appealing design.
Why didn't someone think of that a long time ago? It's a question that people often ask with era-defining innovations.
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