Trüffeljagd Lab: Innovation workshop for butchers

The format was a practice-oriented workshop in which the participants found solutions to the question "How can we acquire new talent for our company and retain it in the long term?" over the course of two days. With the help of professional coaches and the creative method "Design Thinking", the participants conducted qualitative research with direct users, developed concrete ideas for their own company and had these put to the test by testers. The aim was to test the success and future viability of the ideas and to prepare for their implementation.

"In the "Trüffeljagd Lab", butchers learn how to develop their own creative ideas and develop individual, innovative concepts for their businesses and plan their implementation," said Frank Kühne, CEO of Adalbert-Raps-Stiftung. "This enables them to meet the changing expectations of their future employees in an imaginative and needs-based way."

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Sunday, 26.03.2017

• Exceptional kick-off dinner with Wild & Root at the Wild Wedding LoftBerlin
  
• Panel discussion with Geert van Wersch from the successful sausage makers at
  Brandt & Levie from Amsterdam

At the very beginning, almost six years ago, Jiri Brandt, Samuel Levie and Geert van Wersch were ridiculed by many long-established butchers. In the meantime, however, the three Dutchmen in particular feel like laughing, as their newly founded butcher's shop "Brandt & Levie" has quickly become one of the hottest addresses in Amsterdam. What's more, just like "Kumpel & Keule" in Berlin or "Naše Maso" ("Our Meat") in Prague, the trio is now one of those young showcase butchers who are currently reinventing the old craft - with a lot of passion, radical transparency and a sense of quality.

Like so many of these men of conviction, Jiri Brandt, Samuel Levie and Geert van Wersch are also career changers: the trained chefs traveled to Italy in 2011 to learn the art of sausage making from butcher legends such as Dario Cecchini. Back in the Netherlands, they worked tirelessly on their own recipes - using meat from local pigs. Top chefs and delicatessens were the first to take notice of their sausages, and a little later the media discovered the three young men. "And from then on, everything happened very quickly," says Geert van Wersch.

At the Trüffeljagd Lab at Adalbert-Raps-Stiftung , the founder spoke about the keys to Brandt & Levie's rapid success. Geert van Wersch also explained how the start-up selects its employees, how it treats them and how it motivates them.

Monday and Tuesday, 27 - 28.03.2017

The teams took a close look at all aspects of the changing labor market and interviewed potential talents with different needs in order to better understand them and discover opportunities for solutions. The groups then used creative methods to develop innovative approaches and fresh ideas. Whether products or services: The most promising concepts were made tangible as quick and simple "prototypes" to test the reactions of selected testers. The event concluded with a constructive feedback round with consumers and experts from the food industry.