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The smell of freshly baked pizza, homemade fresh pasta, crispy salads – Vapiano is this and much more. At Vapiano, the guests enjoy favorite meals that are made according to their individual requests and always come freshly prepared. The Vapianos welcome their guests to take time out the Mediterranean way in an urban and communicative atmosphere – and enjoy a pleasant glass of wine in the evening, too. The lifestyle brand’s success story began in 2002 with the opening of the first Vapiano in Hamburg. With its innovative “Fresh Casual Dining” concept, Vapiano founded a new category in the food service industry at the time. Today, there are 160 Vapianos in 30 countries on five continents and the company is poised for further expansion.
THE CONCEPT: FRESH CASUAL DINING
Vapiano’s secret to success is the freshness – freshness of ingredients, in the preparation and in the way of thinking. In each individual Vapiano restaurant worldwide, eleven types of pasta (two of which are from whole grain spelt) as well as pizza dough and sauces are produced in-house, sometimes even in the middle of the seating area, in the glass manifattura. The dressings, cakes and dolci, or desserts, are also prepared or baked freshly everyday, worldwide in all Vapianos. In the show kitchen, each individual pasta dish, each pizza and salad is prepared “a la minute” in front of and for the guests. This interactive front-cooking concept enables guests to be able to directly communicate their preferences and requirements to the cook while he or she makes the meal. This is how personal favorite meals are created that are very easily adapted to alternative forms of nutrition, too. Guests at Vapiano with a vegan or vegetarian nutritional awareness as well as those with food intolerances consequently have their personal requirements fulfilled, without the need to make any compromises.
