CAFE.04 AND DINER: HEART AND SOUL OF FH KUFSTEIN TIROL

24.04.2025
General

The entire team at a glance: Maximilian Peer, Samuel Feilhofer, Doris Eisenmann, Andrea Burkovics, Nicoletta Gorga, Ayse Ekitz, Sieglinde Lucke, Isabella Feilhofer, Markus Bucher (f.l.t.r.). Sitting: Sally Pirker, Michelle Köfler, Bianca Hechenberger (f.l.t.r.).

CAFe.04 and the Diner are the cafeteria and dining hall at the University of Applied Sciences Kufstein Tirol, and they are much more than just a place to eat. They are a meeting place where a sense of community is palpable. But who makes sure that everything runs smoothly? We took a look behind the scenes and discovered some fascinating stories.

For over two decades, Markus Bucher and his team have been shaping the culinary landscape of the higher education institution. With a clear focus on sustainability, regionality, and diversity, they spoil students, employees, and the people of Kufstein every day with freshly cooked meals and a welcoming atmosphere.

WITH PRODUCTS FROM THE REGION, FOR THE REGION

Regional and sustainable – these values are at the heart of CAFe.04 and the diner. Every day, around 330 lunches are served to students at the International School Kufstein and the Kufstein elementary school, as well as 100 to 150 meals for employees and students. Nothing but high-quality products from the region end up in the pots, which are prepared with great dedication and attention to detail. The team relies on products from local suppliers who strengthen awareness of the environment and social cohesion.

IN 2024, OVER 10,300 COFFEES AND 1,200 CANS OF RED BULL WERE SERVED. 2.3 TONS OF SALAD WERE CONSUMED LAST YEAR.

Every second day, the team receives a delivery of fresh food to use in the carefully planned meals. Around 70 kilograms of fresh vegetables are processed to prepare the lunch menus for two days. The team lives by the philosophy of using regional products for the region, ensuring that meals are varied.

DINNER: VEGGIE-WEDNESDAY AND CREATIVE RECIPE IDEAS

In recent years, the diner has developed into a place where nutrition and creative recipe ideas go hand in hand. As head chef, Isabella Feilhofer manages the diner and coordinates daily procedures and the planning of weekly offerings. “It's a great feeling when our weekly goals are achieved and the principle of upcycling works,” explains Feilhofer.

Every Wednesday is Veggie Wednesday, when plant-based cuisine takes center stage. This initiative underscores the diner's ecological focus and is a highlight of the weekly menu.

CAFE.04: A PLACE FOR MEETING AND EXCHANGING IDEAS

CAFe.04 thrives on its special atmosphere – everyone knows each other here. The predominantly young guests are mainly students who spend their breaks between classes here or chat with fellow students over a coffee. Guests meet Ayse, Doris, Maxi, Samuel, and Markus here and can be sure of being greeted with a smile. Maxi and Samuel, the youngest members of the team, are particularly good at establishing a relaxed rapport with the students, as they are in the same age group. Markus Bucher emphasizes: “The close connection to the students keeps us in touch with the latest trends. It's a constant exchange that inspires us and keeps us open to new ideas.”

The team at CAFe.04 is particularly proud of the family atmosphere it cultivates with its guests. According to Bucher, manager of CAFe.04 and Diner, they have a great, sometimes even friendly relationship with their guests. This makes CAFe.04 a place where people not only eat, but also enjoy community and interaction.

DIVERSITY AND INCLUSION AT CAFE.04 AND DINER

Diversity is actively embraced at CAFe.04 and the Diner. Since 2016, positions have been specifically created for employees with special needs, who are now an important part of the team.

DIFFERENCES ARE ONLY NOTICEABLE IF YOU KNOW ABOUT THEM.

Markus Bucher

Head of CAFe.04 and Diner

The team itself reflects an impressive cultural diversity: employees from the Philippines, Hungary, Turkey, Romania, and Austria contribute to the open and inclusive atmosphere. Colleagues from Spain and the Netherlands have also contributed their experience and perspectives in the past. This diversity is seen as a great asset in the daily work and is an important part of the success of CAFe.04 and Diners.

A SPACE FOR KUFSTEIN: CAFE.04 AS A MEETING PLACE

In the past, CAFe.04 and the Diner were misunderstood as exclusive facilities for higher education institutions. However, when the Kufstein Senior Citizens' Association was looking for a venue for its monthly coffee afternoon and also used the Diner for its carnival party, the premises became a place for all generations. These afternoons often ended with students joining in and having a lot of fun together. “These events weren't planned, but they showed us how important it is to look beyond our own horizons and create a place where everyone feels welcome,” says Markus Bucher.

Ayse Ekitz, Sieglinde Lucke, Doris Eisenmann, Isabella Feilhofer, Markus Bucher, Andrea Burkovics, Nicoletta Gorga, Michelle Köfler, Samuel Feilhofer, Bianca Hechenberger, Sally Pirker, Maximilian Peer (f.l.t.r.).

INTERVIEW WITH MARKUS BUCHER

Markus Bucher, who plays a key role not only behind the scenes as head of CAFe.04 and Diners, provides exciting insights into his daily work:

WHAT ARE YOUR WORKING PRINCIPLES?

Markus Bucher: “Hard work, focus, respect, and humor—for good work with and for our colleagues and our guests.”

WHAT DO YOU PARTICULARLY APPRECIATE ABOUT YOUR WORKPLACE?

Bucher: “It's a great feeling for me and the entire team to have the opportunity to work according to our own vision."

What does your typical workday look like?

Bucher: “I treat every team member as an equal and actively participate in everyday tasks. There is no work that I would not do myself before passing it on.”

HOW WOULD YOU DESCRIBE THE FUTURE OF CAFE.04 and DINER?

Bucher: “It is very important to me that knowledge is passed on to the next generation and that our diner continues to be a place of quality, community, and a home away from home for students—and beyond.”