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Johann Dettendorfer Spedition Ferntrans GmbH & Co. KG

Interview Johannes Dettendorfer

One has to delve deep into the history books to find out more about the company history of Johann Dettendorfer Spedition Ferntrans GmbH & Co. KG. The first entry in the trade register was in 1825, and a transport document from 1166 shows that wine was delivered to Baumburg Abbey. Today, Johannes Dettendorfer is the ninth generation to work in the family business. In this interview, he talks about the partnership with Paul M. Müller, the bottleneck at the Brenner Pass and his views on electric trucks.
There are no pre-Christmas presents for freight forwarders from the German government. Quite the opposite. The toll is going up - and as early as December 1. From 1 July 2024, the toll will also apply to smaller vans from 3.5 tons. Journeys by trade businesses will remain exempt from this. Rainer Hautz, responsible for dry goods at NORDFROST GmbH & Co. KG in Hamburg, who is responsible for dry goods and container logistics.
Photo: DEHOGA Bayern e.V.
Turbulent times for the food sector: the value-added tax on food is to be raised from 7 to 19 percent in the catering business from Jan. 1, 2024 - and is posing major problems for landlords. During the Corona pandemic, it had been lowered by the federal government. We spoke with Dr. Thomas Geppert from the Bavarian Hotel and Restaurant Association DEHOGA Bayern e.V. about the far-reaching consequences.
Photo: Miesbacher Gastroservice
Miesbacher Gastroservice GmbH turns half a century - 50 years old. We met Managing Director Erwin Erb for an interview, who talks about the company's developments, but also about the partnership with Paul M. Müller.
Photo: Lenka Li Lilling
Even star cuisine can be vegan. But what counts above all are new ideas and creativity. What the young creators of the Mural in Munich chef Joshua Leise tells Paul M. Müller (PMM) in an exclusive interview. Surprises are in store. We wish you bon appétit!
Sustainability to go: Since January 1, reusability has been mandatory. Or rather: "The obligation to offer reusable tableware", as Daniela Ziegler from the Bavarian Hotel and Restaurant Association DEHOGA emphasizes. Young people in particular will make a purchasing decision in favor of a catering establishment if it offers reusable tableware, knows the managing director of the catering division.
Sebastian and Ferdinand Zinner (the "Zinners") have been stirring up the Bavarian gastronomy scene for years. Down-to-earth, regional cuisine in the inn of the same name in the south of Munich. Trendy with the new burger concept Happy Bros and always highly professional with fresh ideas for catering. PMM spoke with Ferdinand Zinner about current challenges and opportunities this year.
As in any relationship, its permanence is only revealed in crisis. That's why we visited our long-time partner in Turkey, Hemsi Limited (Izmir), in the spring. And that is why we are currently asking owner and industry professional Moiz Hemsi how the situation has developed so far - in the country and for the experienced producer and exporter of agricultural goods himself. Read the exciting answers and views here.
The two hotel lovers Edeltraut and Lutz Sperr are owners and operators of the vacation paradise "Senhoog" on Sylt (houses) as well as in the Austrian mountain idyll Leogang (chalet). The roots of the family entrepreneurs (since 1978), however, lie in Rechenberg in western Germany, where the full-blooded gastronomes have also built up an impressive hotel and event world. The Rössle country inn located there is known beyond the borders for its delicious food. Especially in these challenging times, Lutz Sperr must be able to rely on the best ingredients, says the professional chef in an interview with PMM.

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