Peter Prante was an executive chef in Berlin for 20 years, most recently at Hotel Kempinski, which also serviced the ICC (International Congress Centrum) and major events. During this management assignment, it became clear to him that it is far too expensive to make your own fruit salads and platters. In 2004, he founded the mirontell company as an outsourcing partner for large-scale consumers and retailers. Prante started with 40 kilograms of fruit per day and today processes up to 12.5 tons. In September, he will finish a new building that will quadruple capacity.