Mastering change

Good sales, but big challenges are looming
Current business outlook in that industry is positive, but too much bureaucracy and problem areas such as employee recruitment, VAT and working hours slightly cloud the mood. Even though the basic tenor in gastronomy is nevertheless positive, the earnings situation remains tense in many places. Almost every second gastro entrepreneur complains of declining earnings as a result of rising costs and the strong price pressure.
There are approximately 165,000 gastronomic businesses in Germany. The biggest contributor here is classic restaurants with 44%, followed by bars (19%) and takeaways (21%). In the hospitality industry there are about 1.5 million employees.
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The industry at a glance

164.625
Food & Beverage outlets
46,6
Mrd. Euro revenue per year
1,46
Mio. employees
31,5
Tsd. apprentices
17.348
Business closures
16.030
Business start-ups

Important topics for the food and beverage sector

  • Rising legal requirements (data protection, hygiene, working hours law, opening times)
  • Minimum wages
  • Skill shortage
  • Digitization (Artificial Intelligence, Machine Learning, Payment Systems)
  • Reduction of sales tax from 19 – 7 % der Umsatzsteuer von 19 % auf 7 %
  • Supply Chain Management
  • Regional / Bio-Products
  • Social Media – Reputation Management
  • Going green and Bio / How to safeguard your supply chain
  • Driving bans in inner cities
  • Ever rising rents
  • New competition: Amazon Fresh, Uber Eats etc.
  • Price dynamics (Energy, Food & Beverage)
  • Effective and efficient use of resources

We offer advisory services for …

  • Restaurants / Bars / Small lodges
  • Fast Casual concepts
  • Coffeeshops / Kaffeehäuser
  • System Gastronomy
  • Investores / Developer
  • Banks / Associations
  • Suppliers
  • Architects / Project Developer
  • Liquidator

Consulting services

What should you expect from a very good restaurant, bar or café? This is pretty simple: no frills, smart and pleasant staff and a continued good supply of food and drinks. We provide you with the precise blend of operational expertise, strategic vision and industry knowledge required to work together to develop working solutions.

Key questions for business leaders

Finance / Adminstration

  • How can we improve relevant KPIs in order to sustainably strengthen the company’s profits?
  • Funding or participations? Which option is best for start-ups and growth phases?
  • We expect falling profits: by what means do we reduce the costs accordingly?
  • What measures are required to successfully master an emerging or already existing crisis of the company?
  • How can audits by tax authorities and pension insurance institution be effectively managed?

Customer & Markets

  • Should we continue to expand, if so, should we achieve this through new products in existing markets or by entering new markets?
  • How will the needs of our customers change in the next 2-3 years and are we prepared for taking the necessary steps?
  • Should one consider food delivery companies as competitors to the catering industry or build up a strong cooperation?
  • Which expectations on the part of the customer will play an essential role in the field of digitization?
  • “Customization” – how do we design products with limited resources to target-oriented products?
  • How do we gain more time for the customer and how do we ensure his long-term loyalty?

Operations

  • What degree of digitization is right for our company?
  • What consequences could a non-GDPdU-capable POS system cause?
  • How can decision-making be made more effective?
  • How can we design our work processes so that our employees are always able to provide our customers with an excellent service?
  • How intensively should networking with major suppliers be realized?
  • How can production processes be optimized?
  • Should we consider outsourcing other parts of our value chain?

Human Resources & Education

  • Which strategies do we have to develop to meet the skills shortage?
  • How do we succeed in winning the TOP TALENT we need and retaining it in the long term?
  • What measures are needed to develop in-house skills?
  • What does the claim “culture eats strategy for breakfast” mean for the requirements of effective leadership?
  • How do continuous improvements become an integral part of the corporate culture?

Inspiration

Food & Beverage Inspiration

All large companies either start with a new idea. Or, as Mark Twain said: “All good ideas are second hand”. Are you about to get your business idea off the ground – be it a stylish restaurant, a café, an independent hotel or a guesthouse? Or are you simply thinking about giving your company a fresh appearance or bringing about a change in day-to-day operations? Whatever the reason for your latest venture, our goal is to provide you with an individual and effective research service to help you stay one step ahead of the competition.

Legendary properties

Kronenhalle, Zürich
kronenhalle.ch
Rules, London
rules.co.uk
River Café, New York
rivercafe.com
Savoy Grill, London
gordonramsayrestaurants.com
Zum Schwarzen Kameel, Wien
kameel.at

Traditional coffee houses

Einstein, Berlin
cafeeinstein.com
Landtmann, Wien
landtmann.at
Café Ritter, Wien
caferitter.at
Café Prückel, Wien
prueckel.at

Brasserie

Balthazar, London
balthazarlondon.com
Borchardt, Berlin
borchardt-restaurant.de
Colette, Berlin
brasseriecolette.de
Die Bank, Hamburg
diebank-brasserie.de

All day dining

Gramercy Tavern, New York
gramercytavern.com
German Gymnasium, London
germangymnasium.com

Great bars

American Bar at the Savoy
London
thesavoylondon.com
28 Hong Kong Str., Singapore
28hks.com
Central, Zürich
cntrl.ch
New York Bar
Hotel Park Hyatt, Tokyo
hyatt.com/en-US/hotel/japan

Grill / Steaks

Lutyens Grill, London
thened.com/restaurants
Grill Royal, Berlin
grillroyal.com
Brenner Grill, München
brennergrill.de
Persille, Paris
germangymnasium.com
MASH Steakhouse, Kopenhagen
mashsteak.com
To The Bone, Berlin
tothebone.bonita.berlin

Great Breakfast

Ottmangut, Meran, Südtirol
ottmanngut.it
Benedict, Berlin & Tel Aviv
benedict-breakfast.de

Great Brunch

Hotel The Ned, London
thened.com/restaurants

Tapas

Fork, Kapstadt
fork-restaurants.co.za

Asian concepts

Atoboy, New York
atoboynyc.com
Sushi Azabu, New York
sushi-azabu.com
Tim’s Kitchen, Hongkong
timskitchen.com.hk
Bo Innovation, Hongkong
boinnovation.com
Roka, London
rokarestaurant.com
Kaia, Hotel The Ned, London
thened.com/restaurants

Wine-concepts

New Street Wine, London
newstreetwine.com

Modern Cuisine

The Test Kitchen, Kapstadt
thetestkitchen.co.za
The Palomar, London
thepalomar.co.uk
NENI, Berlin
neniberlin.de
Jncquoi, Lissabon
jncquoi.com
Frenchie Rue du Nil, Paris
frenchie-ruedunil.com

Fast Casual Concepts

EXKi, Benelux, Germany
exki.com
Goldies, Berlin
goldies-berlin.de
Toast Box, Singapore
toastbox.com.sg
Le Pain Quotidien, Brussel & London
lepainquotidien.com
MOS Burger, Tokyo
mos.jp

Aperitivo

Bar Centrale, München
bar-centrale.com
Drym, Mailand
drymilano.it
Alto Adige, Berlin
facebook.com/windscheid/

Coffee Shops

Rocket Coffeebar, Bangkok
rocketcoffeebar.com
Cafe Granola, Copenhagen
newstreetwine.com
Omotesando Koffee, Hong Kong
ooo-koffee.com
Single Origin Roasters, Sydney
singleo.com.au/cafes
La Stanza, Zürich
lastanza.ch

Resources

Executive Education

Management

Cornell University
School of Hotel Administration
Ithaca, New York, USA
cornell.edu
École hôtelière de Lausanne
Lausanne, Switzerland
ehl.edu
Hotelfachschule Heidelberg
Heidelberg, Germany
hotelfachschule-heidelberg.de
SDA Bocconi School of Management
Via Bocconi, 8
20136 Milano, Italy
sdabocconi.it
Hotel School Bruneck
Bruneck, Italy
lhfs-bruneck.it
The Japan Hotel School, Tokyo
jhs.ac.jp

Distance learning

The Open University
Milton Keynes, UK
open.ac.uk

Food

L’Ecole de Cuisine Alain Ducasse
64, rue du Ranelagh, 75016 Paris
alain-ducasse.com
The Culinary Institute of America
New York, USA
ciachef.edu
Gelato University Carpgiani
Via Emilia, 45, 40011 Anzola dell’Emilia BO, Italy
gelatouniversity.com

Wine

Geisenheim University
65366 Geisenheim, Germany
hs-geisenheim.de

International fairs

Yes, they can be exhausting, but the good ones should be in your diary.
AMBIENTE
Frankfurt, Germany
ambiente.messefrankfurt.com
Salone del Mobile, Milano
Milan, Italia
salonemilano.it/en
MAISON & OBJET
Paris, France
maison-objet.com
Internorga
Hamburg, Germany
internorga.com
Global Food
Technology & Innovation
London, UK
foodinnovateworld.com
HOFEX
Hong Kong
hofex.com
NRA Show
Chicago, US.
show.restaurant.org
Food Hospitality World
fhwexpo.com
HOSFAIR
Guangzhou, China
hosfair.com
HOST MILANO
Milan, Italy
host.fieramilano.it
Merano Wine Festival
meranowinefestival.com
Vinitalia, Verona
vinitaly.com

Designer & Architects

Lázaroro Studio
lazarorosaviolan.com/en
Autoban
autoban.com.tr
Studioilse,London
studioilse.com
NOTT Architects, Christchurch
nott.co.nz
Onion Co. Ltd, Bangkok, Christchurch
onion.co.th/ant.php
TARA BERNERD & PARTNERS, London
tarabernerd.com
Studio Tack, New York
studiotack.com
Charlie & Rose, Hong Kong
charlieandrose.com.hk

Reading & Listening

Design & Interior

Architectual Digest
ad-magazin.de
Wallpaper Magazine
Design, Architektur, Kunst und Reisen
wallpaper.com
The World of Interior
worldofinteriors.co.uk
SALON
Das Magazin für Gastlichkeit, Design und Kultur
salon-mag.de
Food Service
food-service.de
Tophotel
tophotel.de
Allgemeine Gaststätten Zeitung
ahgz.de
Esspress
esspress.eu

Contact

Learn more about our consulting services and arrange a personal, non-binding appointment.

Weiand Hospitality Consulting
Quartier Potsdamer Platz
Linkstraße 2, Level 8
10785 Berlin, Germany
Telefon: +49 30 700 12 7029
E-Mail: info@weiand-hospitality.de

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