What happens when uncompromising regional sourcing, organic farming, and contemporary event catering come together? With her two brands, Soul Burgers and Frequency Kitchen, Sonja Erdmann provides a compelling answer. Through her mobile food truck concept, she brings premium organic cuisine directly to farmers’ markets, festivals, corporate clients, and private events, combining exceptional food quality with transparency, sustainability, and genuine regional value creation.
At the heart of the business model lies the conviction that outstanding food begins with transparent provenance. Soul Burgers’ handcrafted organic smash burgers are prepared exclusively using premium-quality ingredients with fully traceable origins. The beef is sourced from the Bioland-certified Waldbachhof in the Odenwald region, a family-owned farm operated by her sister, complemented by locally sourced ingredients and, in the future, organically grown vegetables from the family’s own production. Short supply chains, high animal welfare standards, and close collaboration with regional agriculture ensure that local sourcing is not merely a marketing proposition but a defining element of the company’s value proposition.
With Frequency Kitchen, Sonja Erdmann extends this philosophy through an innovative plant-based catering concept designed for retreats, festivals, corporate events, and health and wellness programmes. Fresh organic ingredients, seasonal produce, and wild herbs are combined with a holistic approach to nutrition, wellbeing, and sustainability. Together, Soul Burgers and Frequency Kitchen offer an integrated catering solution that delivers both premium meat-based dishes and sophisticated vegan and vegetarian cuisine from a single provider, enabling clients to accommodate a wide range of dietary preferences without compromising on quality or authenticity.
Sonja Erdmann’s entrepreneurial journey is deeply rooted in her personal background. She grew up on the very same Waldbachhof that today supplies the beef for Soul Burgers – for her, conscious, high-quality food is therefore not a business idea but a matter of origin. She combines these roots with extensive experience in marketing, sales, and project management, as well as a profound understanding of sustainable agriculture and a holistic knowledge of plants. This combination lends strong credibility to her business concept and gives both Soul Burgers and Frequency Kitchen an authenticity that is becoming an increasingly important competitive advantage within the premium food and catering market.
The market launch of the business is supported by the Frankfurt Start-up Fund. This early-stage financing has enabled the acquisition of the food truck, which forms the operational backbone of the business model, and provides the foundation for scaling regional organic gastronomy and sustainable catering services across the Rhine-Main metropolitan region.
