Smaller servings, half price - a huge success

To be full means to be lethargic. "As long as people still have wishes, they remain lively and amused." This gave the Kempinski an idea in the 20s which was to develop to a huge success. Smaller servings, half portions, were offered at half price. The response was immense. The newspapers wrote:" It is as if there were no other restaurants between the Olivaer and Wittenbergplatz. "It wasn't only the small servings. Finally, Berliners were able to choose, in a city where Bulette (type of meatball) and sausage meats head the menue, between Cantaloupe melon with crayfish tail cocktail or cold Tsarina-style Rhine salmon with sald garnish. The byname, "a public kitchen for the sophisticated", came into being. The many smaller servings also added up to huge amounts. The chef ordered up to 1,250kg meat, 400kg fish, 200kg lobster, and several hundred poultry per day. Guests who were lucky enough to get a seat in the Kempi could really count themselves extremely lucky. The others had to console themselves: "Full! Closed."