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.


Opening a food business is not all fun, it also means dealing with a confusing jungle of German bureaucracy and the abundance of laws that can take a lot of time and energy. In this consulting-session we lead you through everything you need to get accomplished when it comes to handling heaps of paperwork so your business starts smoothly from the beginning.

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.


Kimchi, Kefir, Sauerkraut – Fermentation ist aus den Küchen der Welt nicht wegzudenken. Doch was passiert eigentlich genau bei der Fermentation? Welche unterschiedlichen Methoden gibt es? Und wie kannst du die verschiedenen Techniken in deiner Küche einsetzen? Lerne unter Anleitung von Markus Shimizu wie du durch den gezielten Einsatz von Fermenten neue, spannende Geschmackerlebnisse in deiner Küche erzeugst.

Gerade für Quereinsteiger scheint das Thema Hygiene oft sehr komplex und gilt eher als „unsexy“, als dass man sich gern damit beschäftigt. Dennoch: Der Tag kommt, an dem die Dame oder der Herr im weißen Kittel vor dem Laden, Marktstand oder Foodtruck steht und mit ernster Miene den Ausweis zückt.


My restaurant is full but I am not making money

Über Erfolge redet man gern. Über Misserfolge nicht.