to-measure services

Perfection is our standard and we put it into practice in all areas. Whether as facilitators, strategists or coaches, we have the know-how and above all the network that will make your project a success for everyone involved.

Thanks to our many years of experience in the most diverse fields – from the development, realisation and management of unforgettable events or new concepts for restaurants and hotels right across to tailor-made controlling – we are able to handle even the most complex requirements and guide you reliably to your desired goal. And even one step further.

We regard ourselves as loyal but not uncritical sparring partners, who will support you at all times and are always prepared to master complex challenges professionally and flexibly in the interests of the task at hand. We can operate discreetly in the background, make targeted arrangements or simply take on the leading role and manage everything. Together we will find the right approach to achieving the success you are looking for.

MK Mentor stands for quality, creativity, innovation and individual service. Thanks to our wideranging experience – the result of countless successfully implemented projects in the traditional hotel business as well as in international luxury gastronomy – we have in-depth professional and social expertise. These are the essential prerequisites for making a mark in top gastronomy and for developing and implementing sophisticated regional, national and international concepts on behalf of industry, business, politics, sport and culture – and sometimes even for international space travel.

it´s always best 
to leave
nothing to change

Good consultancy begins with listening carefully. This is the only way to ensure that we not only meet your expectations, but can also contribute our know-how in such a targeted manner that you receive the maximum return on your investment. In fact, just as a good mentor should. The most important steps of our consulting concept are listed below:

  • We start with a personal briefing at which you can formulate all your wishes and expectations, discuss ideas and define your individual framework, such as the budget, political impact, sustainability, legal requirements, safety aspects etc.

  • Rebriefing by MK Mentor to ensure that we have understood all your requirements and objectives exactly in line with your intentions

  • On-site analysis of the location/s, if necessary with any of our network partners involved in the implementation, in order to identify project-relevant aspects – such as legal or structural regulations, safety considerations, logistical conditions etc. – as early as possible and to avoid possible implementation risks;

  • Development of the project concept, taking into account the budget, the specific framework conditions and the desired result

  • Preparation of a detailed cost plan before project start, broken down by implementation stages

  • Professional project management on the basis of a previously agreed time schedule and programme of activities

  • Budget management and documentation

In addition, we support you with specific services in the areas of events, hotels and restaurants as well as in product development (see following sections).



  • Visualisation of the event design and spatial planning using scribbles, 2D drawings and 3D renderings

  • Support in selecting and negotiating with location providers, catering companies and hotels. As a partner within the industry we know which key factors require careful calibration to ensure the success of an event and its cost effectiveness

  • Access to the stars and starlets of top international restaurants and hotels (service specialists, maitre d’s, baristas, bartenders, performance chefs …)

  • Procurement of high-end acts from the fields of entertainment and performance design – for integration into your project as required

  • Selection, organisation and negotiation with proven, prestigious partners from the fields of presenting, key-note speaking, direction, light, sound, stage, video, furniture, decoration, trade fair, tent construction and much more

  • Professional development and implementation of the entire visual appearance of the event by our network partners in the media industry, including adaptation to a landing page or website, invitations (digital or printed), location etc.

  • Assumption of the entire invitation management process, including hotel bookings etc.

  • Shuttle- and limousine services

… in the Hotel and Gastronomy field

  • Development of hotel and gastronomy concepts for new projects, but also for established businesses that need to be realigned and future-proofed;

  • Trend analysis to identify promising innovations and trends in the areas of hospitality, F&B, kitchen technology, digitalisation and everything else you need to know in order not to miss any trend
    relevant to you

  • Development and implementation of process chains and standards for more efficiency and cost control

  • Selection and negotiation with suitable suppliers who need to be involved in the realisation of your project. Irrespective of whether the project is positioned in the fast food, upscale or even star gastronomy sectors;

  • Operational implementation, incl. construction supervision and management of all trades involved, right up to detailed interior-design implementation

  • Preparation of internal and external staff on the basis of a detailed analysis of the situation, also with regard to clothing, behaviour, operational purposes and individual schedules (also for unskilled personnel, e.g. in system catering)

  • Support in external communication measures, such as effective public relations work, positioning and branding right across to a uniform appearance (corporate design), in order to effectively increase the profile of your event

  • Development of internal communication measures, because only employees who are fully behind a company can represent it positively to the outside world

… and in product development

  • Support for manufacturers and their development departments in the areas of kitchen appliances, hotel equipment, tableware etc., with practical input from the professional environment and practicable concepts

  • Development of functional furniture for catering and trade fairs

  • Food&beverage concept developments for the hotel industry and gastronomy in general, for airlines, for system gastronomy, for caterers and even for the aerospace industry

  • Procurement of network partners from the fields of research, development, manufacture/production or recruitment of specialist suppliers

  • Development of recipes for publishers, magazines etc.

  • Cookbooks produced specially for industry, catering companies, hotels and restaurants

  • Pre-studies and further development of kitchen appliances until they are ready for the market, including all the necessary certificates

  • Accompaniment and follow-up of market launches

  • Product training

Christian Mittermeier

With authenticity, regionality and a Michelin star, Christian Mittermeier is the selective or temporary culinary allrounder for MK Mentor.

After qualifying as a butcher, at the early age of 23 the down-to-earth family man started his own business and laid the foundation for his international career. As a committed supporting member of the Slow Food association and a member of the Jeunes Restaurateurs d’Europe (association of young top chefs), where he has also served on the board of directors, his vision reaches well beyond even his own everyday businesses operations.

He cherishes and embraces values such as tradition, innovation and tolerance – and it is precisely this blend that makes him so popular not only with his customers, but also with his colleagues.

Daniel Kübler
owner/Managing Director

With his head in space and his feet on the ground: the experienced hotel manager contributes a healthy mixture of a sales and hotel expertise to MK Mentor, while at the same time bursting with creativity.

And the Traube Tonbach hotel plays a decisive role in this, because he not only did his training there before going on to work in such places as Le Manoir aux Quat’Saison (Oxford), Restaurant Pierre Gagnaire (Paris), Seabourn & Cunard LTD. (Florida, USA), Victoria-Jungfrau Interlaken (Switzerland), Restaurant Le Louis XV Alain Ducasse in the Hotel des Paris (Monaco), Althoff Hotels & Residences (Grandhotel Schloss Bensberg), but then returned to the management of one of Germany’s top hotels.

On his way from commis chef to management expert, division head and finally to the management board he also acquired a European Hotel Management Diploma in Heidelberg. His development makes it clear that the best hotels in the business have not just acted as an incentive to him.

They have also very much left their mark, providing him with invaluable lessons, in-depth experience, extensive know-how and a network that stretches from the Black Forest beyond Germany’s borders and as far as the ISS international space station.