What began with salad dressings 40 years ago has now grown into a state-of-the-art business driven by the motivation to offer the highest possible quality at the best price. Block Menü is constantly striving to make what is good even better.
THE TRANSFORMATION OF BLOCK MENÜ GMBH FROM A SMALL PRODUCTION KITCHEN TO A MODERN PRODUCTION FACILITY CREATES TRUST THROUGH QUALITY AND RELIABILITY – THEN AND NOW.
1978
Company founded
1991
Started delivering to hotel chains
1995
Renamed to Block Menü GmbH
2011
Acquired the property at Ernst-Litfaß-Str. 8
1973
The production of goulash soup and sauerkraut began with the founding of the Block House butcher’s shop on Flotowstraße in Hamburg.
1978
Block-House-Menü-Produktionsgesellschaft mbH was founded on Hufnerstraße in Hamburg to supply the company’s own steakhouse chain with dressings, soups and special recipes such as herb butter.
1985
Became a supplier to Hotel Elysée and expanded the delivery programme.
1991
Began supplying to hotel chains.
1993
Purchase of land in Zarrentin in the industrial estate on Bahnhofstraße, later named Ernst-Litfaß-Straße.
1995
Opening of the production facility in Zarrentin with a total area of 3,600 m² on a 20,000 m² site. First construction phase.
1995
Renamed to Block Menü GmbH.
2004
Extension and conversion of the production facilities: 5,000 m² production area in Zarrentin and 2,000 m² storage area in Hamburg. Second construction phase.
2009
Completion of an additional warehouse with a storage area of 1,200 m², including 900 deep-freeze and drying bays. The facility now covers a total of 6,100 m². Third construction phase.
2011
Acquisition of the property on Ernst-Litfaß-Str. 8 and conversion into the Chef Akademie.
2013
Lease of the property at Ernst-Litfaß-Str. 4 for use as a dry storage facility.
2014
Expansion of the production facility to include filling products into film packaging, storing packaging materials and centralising refrigeration technology. Fourth construction phase.
2019
Acquisition of the property at Ernst-Litfaß-Str. 4.
2019
Expansion of the refrigerated and deep-freeze warehouse to accommodate the increased number of finished products. Fifth construction phase.
2021
New construction of the packaging material warehouse to expand the production areas in the existing facility. Sixth construction phase.
2023
Extension of the technical area to expand the workshops and storage rooms, as well as modernisation of the wastewater pre-treatment system. Seventh construction phase.
2023
Start of construction on the southern extension to expand the production facility by 4,800 m² on the site of the former Chef Academy. Eighth construction phase.
2024
Completion of planning for the new Chef Academy for customer training and expansion of the administrative areas. Ninth construction phase.
2025
Completion and commissioning of the new production facility in Zarrentin.