SPEAKER

Sebastian Ronge

General Manager
Ronge & Partner Group

Sebastian Ronge is a member of the management board of the Ronge & Partner Group and, as a managing director under commercial law, is responsible for the affairs of Ronge & Partner Ingenieurbüro GmbH. In this capacity, Sebastian Ronge is currently responsible for the operational management of the company's planning division. In addition, Sebastian Ronge is actively involved as a board member and freelance specialist planner in the Association of Specialist Planners for the Gastronomy, Hotel and Communal Catering Industry (Verband der Fachplaner Gastronomie – Hotellerie – Gemeinschaftsverpflegung e.V.). Thanks to his sound technical education at the HTL-Mödling, Sebastian Ronge was able to quickly gain a foothold in the family business, and during his internal training at the company, he discovered a real passion for the topic of large-scale kitchen planning and project development. After managing and successfully completing numerous projects on his own responsibility, Sebastian Ronge quickly took on responsibility for internal departments and now manages the entire operational area of commercial kitchen planning at the Ronge & Partner Group. Sebastian Ronge and his team currently manage national and international projects in the areas of hotels, healthcare, business catering and central kitchens, providing design, planning, monitoring and expert opinions. Like the company's founder Manfred Ronge, he continues on the path of companyneutral consulting, planning and projecting of canteen kitchens and refrigeration systems. Loyalty to clients and building owners as well as absolute independence and neutrality are important to him. He is convinced that it is important in projects to bring a professional kitchen planner on board as early as possible in order to save costs and time. The spectrum of Ronge & Partner Group's order processing ranges from neutral, company-independent furnishing, catering and kitchen planning to tendering and awarding catering and lease contracts, quality improvement programmes in catering establishments, hotels and production facilities, training and coaching of managers and staff in the culinary field, the creation of business organisations and also the improvement of target group-oriented offers.