Food entrepreneurs require tailored solutions from professionals that understand the challenges facing a food business. That’s why our FEC consulting is designed in practical packages tailored to your needs whether you’re a seasoned food entrepreneur or you’re just beginning to conceptualize your dreams.
In a one-on-one session we’ll focus on your specific needs and come up with tangible solutions. Get in touch and we connect you with an expert! Time and place for the consulting-session will then be arranged individually.
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.
Stefanie Rothenhöfer is the founder of the Food Entrepreneurs Club. Her goal is it to professionalize the young and thriving food scene. She studied Hospitality and Food Service Management and has many years experience in consulting business founders.
For many opening a restaurant is the biggest investment they make 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. This will not only give you an understanding of your own risk, but also help you when communicating with financiers, landlord, etc.
Mikael Andersen combines his passion for restaurants with solid business-skills. As a trained chef he spent many years in restaurants bevor returning to university where he passed his Master degree in finance at WHU. His experience ranges from dish-washing in different kitchens to strategic management consulting for Vapiano, Foodora and various small food businesses.
Whether you’re in the beginning stages of creating your concept or if you’ve already launched, developing a unique brand with the right positioning is the most import work you can do to communicate your unique business. In this in-depth consulting service we’ll define and outline your business model and from there develop your distinctive brand DNA so that you can effectively market your business.
Madeline McLean is a food entrepreneur and has many years experience in building and refining brands in both the art and gastronomy sectors. In 2013 she has launched her boutique catering company in the US and now lives and works in Berlin where she is currently launching her second food business.
Social media, marketing and PR oh my! You’re a business owner and who has time to be your own PR agent too? This package is designed to assist you in building your public relations handbook. Your handbook will give you an action plan for everything that is related to the public sphere (your customers!) so you can effectively market your brand, gain customers, express your unique story through social outlets and retain loyalty.
Anna Küfner Holds her degree in communications. For many years she has been working for leading PR agencies and has her focus on food & gastronomy. Until recently she worked for Contemporary Food Lab where she has been managing the communications for the restaurants Katz Orange and Panama; Anna also is a freelance writer and journalist.
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 brand. This consulting session is for ambitious food entrepreneurs who have the goal to expand to several locations, but need strategic advice as to how, when and where to start.