Thanks to our partnership with MEIKO, we were once again on a professional trip to Vienna. This time, we visited the Quartier Sechs restaurant on the premises of UniCredit Bank Austria AUSTRIA CAMPUS – a corporate catering facility that goes far beyond the classic concept of a “canteen.”

Quartier Sechs is not just a dining hall, but a complex, multifaceted gastronomic space, which in terms of its design, capacity and operating practices can serve as a guide for anyone considering large-scale workplace catering, canteen operation or the design of communal gastronomic spaces.

AUSTRIA CAMPUS – where work and gastronomy meet

UniCredit Bank Austria’s AUSTRIA CAMPUS is located in Vienna’s Leopoldstadt district and has more than 60,000 m² of office space. It is one of Europe’s largest modern, sustainably designed office complexes, where more than 5,000 employees work every day.

When designing the campus, community functions were not seen as an add-on, but as an integral part of the whole. This also applies to gastronomy. One of the most striking examples of this is Quartier Sechs, which elevates workplace dining to a true community experience.

Quartier Sechs is more than just a company restaurant

Quartier Sechs is operated by Eurest Austria, a member of the Kompass Group, and serves as one of the gastronomic centers of AUSTRIA CAMPUS. It is probably one of the best examples in Vienna of how a company restaurant can be open to external guests while still operating at a high standard and running smoothly. This is not a matter of compromise, but of a conscious concept.

10,000 m² of gastronomy: a scale that thinks in terms of systems

Quartier Sechs operates on 10,000 square meters over several floors and is one of the largest company restaurants in Europe.

The numbers speak for themselves:

• approximately 2,000 office workers eat here every day,
• the restaurant has more than 1,100 seats,
• the kitchen also caters for off-site events and deliveries,
• and separate rooms, VIP areas, and zones with different atmospheres are available for corporate events.

The interior design features clean lines and high-quality materials, such as marble cladding, which are not only aesthetically pleasing but also represent well-thought-out solutions from an operational point of view.

Diverse gastronomic concepts in one space

One of Quartier Sechs’ greatest strengths is that it does not operate as a uniform canteen, but as a gastronomic space with multiple counters offering a variety of styles.

Ground floor: fast, high-quality, varied

In addition to the classic self-service area, there is also a café and bar corner. There are a total of five separate counters, one of which offers exclusively vegan dishes, and another which functions as a separate pasta counter.

Upper floor: international flavors and a more relaxed pace

Here you will find cuisines from different countries: for example, Asian and Mediterranean counters, as well as a Provençal-style café terrace that encourages conversation and slower dining.

The menu includes fresh sushi, street food-inspired dishes, and themed menus. The goal is clear: to adapt to the tastes and expectations of modern workers.

Kitchen technology and hygiene that must be seen on site

From a professional point of view, the condition of the kitchen and serving areas was particularly instructive.

• Even after seven years of continuous operation, we were greeted by impeccable order, cleanliness, and organization.
• The equipment is ergonomically positioned, the work processes are logical, and the staff’s movements are well organized.
• Hygiene and food safety are not just a theoretical set of rules, but part of everyday practice.

This is an excellent example of how high quality can be maintained even at high volumes with the right planning, technology, and operational discipline.

What are we taking home with us?

Our visit to Quartier Sechs has once again confirmed that the future of workplace catering is not just about food. It is about experience, identity, community, and the well-functioning systems behind all of these.

The diverse gastronomic concepts, thoughtful use of space, modern kitchen technology, and consistent hygiene practices provide a model from which Coninvest can draw heavily for its own projects.

Our joint professional visit to Vienna with our partner MEIKO has once again enriched us with valuable experiences. Experiences that we can incorporate into the design and operation of large-capacity canteens and community catering facilities in the future.