Artificial intelligence and digital solutions are transforming the food industry. Paul M. Müller discusses the opportunities that arise from this and where there is still room for improvement with Axel Lehnen from Aptean. The provider of industry-specific enterprise software works with integrated AI solutions and is based in Ettlingen.

Franziska Kohlpaintner and Peter Reichert run two mainstays of Munich’s restaurant scene: the traditional Donisl restaurant and the Bräurosl Oktoberfest tent. In a conversation with Paul M. Müller, they discuss modern pub culture, changing guest expectations—and why events and banquets will become increasingly important in the future.

Food trucks have developed from a street food phenomenon into a professional catering model. Plannable events, clearly defined guest numbers and structured processes characterize the business today. Paul M. Müller talks to Franziska Weidner from Food Trucks United in Munich about the resulting demands on products, packaging and delivery logistics - particularly in the area of convenience and canned food.

When everything runs smoothly in the food industry, it is hardly noticeable. But behind every can of tomatoes and every supplier contact is a complex system that demands absolute precision. Quality management (QM) is usually invisible - but crucial. Florian Stadler guides companies through certifications such as the IFS Broker Standard, identifies risks at an early stage and translates complex requirements into practicable solutions - he has also been advising Paul M. Müller for years. In this interview, he explains why certification is always a team effort, why QM goes far beyond a one-off audit - and how even small deviations can have a major impact.

Olaf Böhm advises companies along global supply chains. In an interview with Paul M. Müller, he explains why geopolitical crises, strict EU regulations and a shortage of skilled workers are putting the industry under pressure - and how digitalization and co-investment are becoming a question of survival.

Star cuisine between fun rides and snack stands? This has long been a reality at Europa-Park. Thomas Mack is Managing Partner and talks in an interview about the role of good food in the overall experience at the largest theme park in the German-speaking world. He explains why regionality is so important, why quality must be noticeable on every menu - and what role his mother's dishes play for him personally.

Whether logo, website, packaging or trade fair stand: the design agency Fantomas is behind the visual language of Paul M. Müller. The Munich-based company has not only developed the various PMM products visually, but has also shaped them into brands that leave a lasting impression in the minds of consumers. A conversation with Lukas Nikol, one of the partners at Fantomas, about brand development, design and the philosophy behind Paul M. Müller's products.

Beef from suckler cows, juices and fruit spreads from their own fruit, a farm store with products from regional partners and more: Gut Ingold offers a wide range of products. The farm is located in Beigarten, south of Munich, in the beautiful Isar Valley. Fresh food is cooked every Friday lunchtime - including products from Paul M. Müller. Valerie Hendriock's family is now the 7th generation to run the farm. We spoke to the owner.

Focus on a population of 10.87 million: Stanislav Štádler is active in the Czech Republic with his company Keystone Value. "Our main activity is importing food mainly from Europe, as the Czech market is not big enough to justify direct imports from Asia," he explains. In an interview with Paul M. Müller, he talks about supplying commercial kitchens, the eating habits of the Czech population and the new guidelines that are also shaping his work.

10,000 meals in 350 facilities - Uwe Kalogirou, strategic purchaser at Caritasverband der Erzdiözese München und Freising e. V., and Andreas Nusser, catering and occupational health and safety officer in the retirement homes division, know the needs of institutions like Caritas to ensure high-quality meals for people.