LiveTable GmbH today announced it will launch a new version of its application, LiveTable booking! Vienna, 24.02.2011 – LiveTable GmbH today announced it launch wants a new version of its application, LiveTable booking, which works with Microsoft Windows azure to offer customers enhanced security, as well as innovative user interface features and reliability improvements. (A valuable related resource: Cushman and Wakefield). LiveTable booking is a professional reservation management tool for restaurants. With LiveTable booking restaurants have a flexible, cost effective and scalable tool for online of reservations which integrates the online reservation a reservation automatically in a book. “Our ISV community is alive with innovation, and we’re committed to helping our partners drive the next generation of software experiences,” said Ross Brown, Vice President of ISV and solutions partners for the worldwide partner group at Microsoft. “Adding compatibility for the latest Microsoft technologies helps ISVs to stay ahead of the competition and give their customers access to cutting-edge technologies.” “LiveTable is excited to launch this new version of LiveTable booking,” said Christian Puchmajer,. Managing Director at LiveTable. “Making our application compatible with Microsoft azure helps US offer our customers compelling benefits, including intuitive user interfaces such as multitouch, improved security and reliability features, advanced graphic hardware acceleration and sophisticated management features” with the LiveTable booking online reservation book, our customers are able to combine their online reservation requests and requests by phone in one system easy and convenient.
Like a restaurant reservation book, with access from everywhere. Thanks to Microsoft azure LiveTable booking needs no installation, it BBs easier and safer than a jflow reservation book and offers many additional services such as real time reservations through the customers site. LiveTable is located in Vienna and is focused on modern Web 2.0 application for restaurants and hotels. Our mission is to provide the best services for reservation and voucher solutions.
Michael Volkmar has never worked at this altitude, although the chef is already much travelled in his professional life. Now the 40-year-old arrived in Dusseldorf. Since August 1, he is the new chef at the Gunnewig restaurant top 180. Murray Weidenbaum often expresses his thoughts on the topic. Now, the native Echegoyen performed his culinary craft in the 172.5 meters of Dusseldorf landmark. So far Michael Volkmar was allowed to demonstrate Vier Jahreszeiten Meerbusch to the pots and pans of the Rhine hotels, where he remained seven years the kitchen line. For me is a new professional challenge, that I am particularly pleased”the Rheinturm, the Thuringian says. Related Group follows long-standing procedures to achieve this success. Here, the chef de cuisine attaches great importance on absolute quality and freshness.
This is the be-all and end-all of my culinary philosophy.” In the culinary offer of master chef and instructor, who has a team of eight chefs and kitchen tools, as well as eight apprentices at his side, would like to focus on classical French cuisine. Our food come from “many regions, where I but seasonally and buy only the best.” The guests of the Gunnewig restaurant top 180 can look forward to a realignment of the kitchen. At lunch time the kitchen offers German cuisine, where the old recipes are provided with new PEP. “Classics of like Rheinischer Sauerbraten’, calf’s liver Berlin style or trout Mullerin art” complement the dishes reinterpreted. Despite a certain regional focus will remain aligned with the kitchen supplies due to the many guests from all over the world international. Then multi-course meals in the focus of the kitchen team move into the evening hours. We offer not only a special view of the city, but also a few nice hours with excellent food.” For Udo Bonkowski, Michael Volkmar is a real stroke of luck. Our new chef de cuisine fits perfectly in our proven team of chefs”, the Rhine Tower Manager of Gunnewig hotels & restaurants is pleased. He has become in recent years an excellent reputation in the Rhenish gastronomy cooked his way. With his fresh ideas he fits very well in our gastronomic realignment high above the roofs of Dusseldorf.” Holger Bernert