Do the right thing and make profit!
The Food Entrepreneurs Club is the business platform for a new generation of food entrepreneurs who take their calling seriously, whose actions are driven by quality and whose concepts are turning the old world of gastronomy upside down.
We support business founders with know-how in various formats in order to make their first steps into the business world smooth ones, we share resources to help food entrepreneurs master their own special challenges and we offer workshops for those business owners that are seeking to find new inspiration and deepen their knowledge.
Many restaurateurs dream of having a restaurant group, however, there are many pitfalls to expanding. If you cannot keep up he quality, expansion can be an expensive way to ruin your exiting […]
For many, opening a restaurant is the biggest investment they made in their life. This is why developing a decent business case is one of the most important aspects of your future business. Together we’ll look at the financial aspect of your business, crunch your numbers and check the profitability of your concept to find out where you might need to adjust.
Your concept is one thing but your brand is what brings your concept to life and is the vehicle by which your concept can exist in a competitive market. Whether you’ve already launched your concept or you’re just in the beginning stages of building about your business, we will go over all the foundation steps to creating your unique Brand DNA and Business Model.
Financial management of your restaurant operations is usually the most feared and disliked element of operating a food service business. It rarely motivates anyone to get into the restaurant business in the first place, and therefore, proper financial management procedures are often overlooked until it is too late. Although it’s the least glamorous part it’s arguably one of the most important.
Am Beginn eines Unternehmens stehen immer zwei große Dinge: Eine gute Idee und eine mächtige Vision.
The future of food can only be sustainable, but it not only means the aspect of sourcing locally and how to avoid food waste, but it goes further like practicing our own mindfulness in a stressful field and how we can educate our guests for a sustainable tomorrow.