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BASF Expands into Gastronomy
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BASF in Ludwigshafen ventures into gastronomy with a 'Mahlzeit' pop-up restaurant at Feierabendhaus, aiming for long-term establishment. Gastronomy Chief Anne Boel Rasmussen drives the expansion of this dining concept.
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How might BASF's foray into gastronomy influence its corporate image and brand perception?
In what other innovative ways could large corporations like BASF expand their business portfolios?
What challenges could BASF face as it transitions from a chemical company to a provider of dining services?
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