1. Professional Blog Articles
This section offers practical support for restaurant managers, service staff, and head chefs.
- Profitability & Trends: Current industry developments, profit calculations (e.g., tax topics and inflation), and new food concepts such as premium fast food.
- Personnel Management: Tips on employee retention, shift scheduling, and recruitment during times of labor shortages.
- Operations Management: Guides ranging from business start-ups and the question of the right equity capital to professional kitchen planning and digitalization.
2. The Great Tableware Encyclopedia
A reference work that helps restaurateurs find the right equipment for their concept.
- Material Science: Differences, durability, and intended uses of porcelain (hard-paste porcelain, bone china), earthenware, stainless steel, melamine, and glass.
- Table Culture & Presentation: How the right porcelain influences the food experience and fits your concept (e.g., fine dining vs. casual).
- Care & Cost-Efficiency: Expert knowledge on dishwasher safety, edge chip resistance, and investment security when purchasing professional catering tableware.
3. Best Practices & Summaries: The Gastro-Whisperer
A clear collection and synthesis of the core secrets to success from Kemal Üres, the well-known Hamburg restaurateur and business coach.
- Next-Level Strategies: How simple concepts (e.g., kebab or burgers) become genuine premium experiences and brands.
- Revenue & Recovery: Key lessons from his well-known case studies and rescue operations (such as the restructuring of catering businesses).
- Mindset & Entrepreneurship: Motivational mentality approaches and crisis management for restaurateurs to remain profitable even in economically difficult times.