04 Innovation Kitchen sync


When the team at Hotel Ludwigshof went in search of a talented supplier to take on a high-tech kitchen renovation, Olis came up with an unbeatable combination of practical know-how, topped off with a significant dusting of finesse, the hotel’s owner Christian Ludwig tells Isobel Clark


N


estled in the South Tyrolean lowlands of northern Italy, under the majestic gaze of


the Dolomites, Hotel Ludwigshof occupies a prime spot in the Trudner Horn Nature Reserve. From its lofty perch of 1,100 meters, it has long attracted hikers, climbers, mountain bikers


and even motorbikers – such is the allure of the mountainous embrace of the area. Since 1979, a steady flow of


guests has passed through the hotel’s doors, prompting the extensive renovation carried out in recent years. Te 60 bright, well-equipped bedrooms are available for 10 months out of


12. Te hotel also serves fresh, contemporary dishes of Italian and South Tyrolean cuisine. So, naturally, its catering facilities – and how best to do justice to the kitchen – needed careful consideration. Te owner of Hotel


Ludwigshof, Christian Ludwig, was extremely thorough in


his quest to secure the right partner. It was not until Ludwig was introduced to catering manufacturer Olis, through supplier company Novacold, that he felt a connection. “We began to discuss


and refine the project, in a constructive way, solving issues as they arose,” says Ludwig.


THE SERVICE POINT OF VIEW Alessandro Stefani, service manager, Olis, has closely followed the evolution of the Olis Cloud system. "Olis Cloud has been made possible thanks to interaction with the equipment and report monitoring from various installations around the world, as well as collaboration with dealers, importers and service centers. The goal is to become more customer-driven and retain partners with cutting-edge services and technologies, which facilitates work and improves performance," he says.


82 Aliworld


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