The Kaufmann Group, as the new tenant, has tailored the culinary offer especially to museum visitors. An approach that also pleases City Councilor Dietmar Prammer, who is responsible for the properties. He is happy that the tenant change has now taken place, which had become necessary because the “old” tenant Johannes Roither withdrew from the Cubus last summer in order to be able to focus more on his Ripperl franchise system ( the OÖN reported).

Kaufmann Group takes over “Cubus” in the AEC
The bistro concept is based on three pillars. So “quick snacks for in between” are offered. The focus is particularly on museum visitors who want to quickly satisfy their hunger. One offer is specially tailored to children. As a father, Cubus operator Kaufmann knows from his own experience that children have different needs than adults. Here, too, it is about satisfying a quick hunger with a child-specific offer.
The Cubus bistro is also geared towards those who want to stay longer in the restaurant and, last but not least, also want to enjoy the view of the Danube. According to Cubus Managing Director and head chef Julian Eigl, the guests should be “culinarily diverse”. All gourmets would be offered French onion soup, beef tartare or Curacao Bleu risotto.
Two robots serve
The new Cubus boss also wants to serve events. With events, conferences and seminars, the second managing director of the Cubus, Alexander Vogel, also wants to use the prestige of the restaurant gastronomically.
A special service is offered in any case. Because right from the start – in keeping with the museum of the future, as the AEC is also known – two serving robots from the robotics and automation company Schmachtl will be used. “Kettybot” and “Holabot” will support the service and offer guests a guaranteed special experience.
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