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#4 - Abgekocht & Abgesenkt (English Version)

#4 - Abgekocht & Abgesenkt (English Version)

Podcast Abgekocht vor 7 Monaten

0:00

57:39

Why does our industry always chase after the wrong role
models?

In this episode, Uli & Matthias ask some tough questions –
and deliberately don't let a few sacred cows leave the scene
unscathed. Why do we reflexively look abroad for inspiration
while downplaying our own concepts? Is it curiosity – or a
yearning for the spotlight and recognition? And who actually
decides what's relevant in the restaurant industry – experience,
reach, or marketing budget?

We talk about figureheads who suddenly represent entire sectors,
about collaborations with wholesalers – and about whether content
has become secondary. Why do we always need faces instead of
issues? And what happens to all those who simply do good work
every day? Of course, we also discuss the 7% VAT:

Who's claiming this issue for themselves – and why has our
industry been failing for years to speak with a clear voice? Too
many associations, too many egos, too little common ground?

A special highlight: an honest look at the daily realities of
service. Why a waiter at East, serving 220 guests, enjoys his
job, why a beef tartare served tableside is more than just
entertainment – and what true host pride means when the place
is on fire.

And then there are those quiet moments that linger.

Reflections on work, attitude, and why right now we need people
who don't just comment – but act.

This episode is uncomfortable, personal, and surprisingly
motivating.

Anyone who thinks our industry is stuck in a rut should listen
right here. Links & Show

Links & Shownotes:

Top3 Restaurants

Oak Gent

The Ivy Royal Windsor Brasserie - The Ivy Collection

east Hotel Hamburg – Designhotel auf St. Pauli erleben

FRASCA POZZAR, Udine - Ristorante Recensioni, Numero di Telefono
& Foto - Tripadvisor

Menmo Restaurant

El Tarascon

And as always, the links from goodbytz and Food Flow:

https://www.food-flow.org/

https://www.goodbytz.com/