Since April 2026, COMPASS GROUP Deutschland GmbH has been responsible for food services at the PRISMA — initially in the form of a coffee bar, and, since May 2, also including the restaurant.
How have things gone so far? In this interview, Sven Achstaller, area manager at Eurest Deutschland GmbH — a subsidiary of COMPASS Group Deutschland — and Michael Deininger, operations coordinator at Eurest, look back on the first few months at the PRISMA.
PRISMA: Mr. Achstaller, Mr. Deininger, you’ve been at the PRISMA for a little over three months now — how’s it going?
Michael Deininger, Operations Coordinator at Eurest: We’re very satisfied. After getting started in April with a coffee bar and a small selection of food for the construction workers at the PRISMA, the restaurant has been open since May. Most of our customers work in the offices here at the PRISMA, and we’ve received very positive feedback from them. It’s worth noting that the number of guests from the surrounding neighborhood has recently increased.
Sven Achstaller, Eurest Area Manager: We receive catering orders from within the building, such as for meetings or events. We’ve also built up a good reputation among walk-in customers. For example, employees from government agencies located nearby often stop by. Once the final construction work at the PRISMA is complete, we’ll step up our marketing efforts, and I’m very optimistic that we’ll attract even more guests then.
PRISMA: What dishes do you serve at the restaurant?
Michael Deininger: We offer three menu options — a bowl counter where guests can create their own bowls if they’d like. Then there’s a selection of more traditional dishes — schnitzel, currywurst, and French fries. And we also have our oven, where we can prepare casseroles or bake pizza, tarte flambée, and pinsa. Through the “Time to Eat!” app, which is also available as a web application, interested guests can view the current menu and pay for their meals. We currently serve lunch Monday through Friday from 11:30 a.m. to 1:30 p.m., and the coffee bar is open from 7:30 a.m. to 3:00 p.m.
PRISMA: What features of PRISMA are particulary well suites to your restaurant concept?
Sven Achstaller: In some of the other cafeterias and workplace restaurants where we work, you can tell that the spaces have been in use for quite some time. Some also have that typical cafeteria feel, which may no longer be quite in line with current trends. It’s completely different at the PRISMA. Here, we have a very modern look and feel — and that modernity is very important to us. The restaurant feels bright and inviting, creating a positive atmosphere.
PRISMA: How many employees do you have at the PRISMA?
Sven Achstaller: A total of six people — baristas, dishwashers, kitchen assistants, and cooks — who can be assigned to various tasks as needed.
PRISMA: Looking back on your first few months at the PRISMA, what are you particularly proud of?
Sven Achstaller: I’m proud that we managed to go from zero to full speed right from the start. Michael and his team did a great job.
Michael Deininger: Yes, thank you! And once the final construction work is complete the restaurant will look even better than it already does. I’m really looking forward to that!
PRISMA: We’re really curious: Which dish is ordered most often?
Michael Deininger: The classics are the most popular: schnitzel with French fries and currywurst with French fries. But our pinsa and pizza dishes are also well-received. And, of course, typical regional dishes like Frankfurt green sauce with eggs and potatoes.
PRISMA: Now that you’ve had a successful launch, what are your plans for the coming months?
Sven Achstaller: We’ll be stepping up our efforts to attract more guests from the surrounding area. Our marketing efforts also include outdoor advertising at the Niederrad S-Bahn station and operating a food truck right here on the premises. Every month we have a special food promotion — currently, for example, “Vacation on a Plate,” where we’re offering Turkish specialties. In the medium term, we’re planning after-work parties and live sports screenings — there are plenty of possibilities.
Michael Deininger: The PRISMA now also has a barbecue area that anyone can use for free. Barbecue enthusiasts can get suitable food from us to cook o the grill. We’re very curious to see how well the new facility will be received.
PRISMA: Mr. Achstaller, Mr. Deininger, thank you very much for the interview!