Mario Peterscheck, born 1972 in Berlin, Germany

Owner and Managing Director

Mario Peterscheck is Owner and Managing Director of Innovative Food Consulting: Since 1972. He consults and supports enterprises in food branch with strategy, business development and innovation management. A new business unit has been set up in 2008, in particular offering business development, process engineering, process optimization, hygienic management and staff training for the bakery branch.

After bakery apprenticeship, meanwhile with a degree in master baking, he earns first experience in industrial bakeries as sales manager and applications engineer for emulsifier-free bakery agents. Afterwards he completed his first consulting contract in China where he set up a chain of bakery stores including production facility. Back in Germany he was in charge for the frozen pastries, cakes and bread unit of Nestlé Professional, formerly known as Nestlé Food Services, as Key Account Manager. He became a member of the Junior Executive Management Team with training in Global Business Development. Later on he hold the position of Export Manager at Klemme AG and was in charge of customers in 30 countries.

In addition he is a member of Consultant Experts Network at PrimaryInsight LLC and Educational Council Member of Gerson Lehrman Group since 2008. He consults Investment Companies and Analysts questioning about the food branch.

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Dieter Peterscheck, born 1945 in Berlin, Germany

Dieter Peterscheck is supplying Process Optimization, Process Engineering, Hygienic Management and Staff Traing as Senior Consultant since 2008. He consults enterprise in industrial bakery and food branch. As a result he has been successfully developing projects in countries like Syria, Latvia, Moldavia, Azerbaijan and Romania. Amongst others he set up trading companies for deep frozen products and bakery facilities. He advised with investments for producer goods and optimized processes in production plants.

Dieter Peterscheck has an apprenticeship as baker and confectioner with diploma in master bakery at university of applied sciences for  food-technology in Berlin. Afterwards he advised well-known companies like Vortella, KRAFT and Walter Rau as master baker and consultant. He got a wide experience in sales, staff training, food technology, particularly food acids, bakery technology and economical analysis of midsized enterprises.

After he run his own bakery business with a chain of stores he had been plant manager in a large bakery for over 20 years. Turnover could be multiplied with his effort in new product development. Key performance indicators, economical ratios, HACCP and ISO 9000-9002 have been involved  within his responsibility. After studying markets in New York he set up new business units like Fast Food and Snack.