Restaurant Business and Start-ups are Changing Berlin"Gastro.Startup.Berlin": a book featuring 42 personal portraits and conversations about the new entrepreneurial spirit in the capital
- “Gastro.Startup.Berlin” documents the culinary transformation in the city
- Top restaurateurs talk about their personal and entrepreneurial challenges
- “Ecosystem” and networks: the restaurant business is boosting Berlin as a business location
There are few other places around the world where you will find as pronounced a degree of culinary diversity, cosmopolitan flair and innovativeness as in Berlin. The restaurant business and
“Gastro.Startup.Berlin” demonstrates that setting up on your own in the restaurant business represents a very particular personal and entrepreneurial challenge. “There is a personal story behind every restaurateur and every start-up. This book pays overdue respect to these restaurateurs and also contains important suggestions for young
Establishing a business – a personal challenge
Be it star-rated chefs Tim Raue or Markus Semmler, serial start-up entrepreneurs Till Harter or Barbara Jaeschke from Hotel Oderberger, new Berliners Yorai Feinberg or Jennifer Mulinde-Schmid of “Schwarze Heidi” fame – the restaurateurs spread throughout the Berlin metropolitan region have one thing in common: a love of the restaurant business as well as discipline, endurance and a willingness to take risks and to evolve as entrepreneurs. “You have to make major sacrifices and keep picking yourself up off the floor”, says Markus Semmler in summary, one of eight Berlin Master Chef award winners portrayed in this book. The Israeli, Yorai Feinberg, who gave up his international ballet career to run his own restaurant in Berlin states another commonality: “The most important thing is to acknowledge your mistakes fast and to correct them even faster”.
Digitalisation helps – even start-up entrepreneurs in the restaurant business
In order to be able to survive in the ultra-competitive restaurant chain business, restaurateurs also have to run their businesses efficiently. In this
METRO AG, which supported the young authors in producing this book, wants to anticipate and proactively shape the digital transformation in the restaurant business from Berlin. “Berlin has become our innovation hub”, Koch relates. His company sponsors restaurant-business pilot projects in the city. The “METRO Accelerator powered by
Restaurant business and food
Blogger Fabio Ziemßen too firmly believes that Germany’s capital is the ideal location for start-up entrepreneurs: “Berlin is a very diverse and adventurous city. It provides an incredibly superb infrastructure of very different networks.” The book also profiles a small number of food start-ups. These test out innovations in the city: “If it works here, then it will work elsewhere too”, say Cologne natives August Ullrich and Philip Morsink from the start-up, Moonshine O‘Donnell, which sells 120,000 Mason jars of handcrafted spirits and liqueurs.
Frédéric Schumacher (Publisher): “Gastro.Startup.Berlin” | ISBN:978 – 3 9817-242-7-1 | Price 22 Euro | 100 pages | Brochure
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