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/

Warum rennt unsere Branche immer den falschen Vorbildern hinterher?

In dieser Episode stellen Uli & Matthias unbequeme Fragen – und lassen bewusst ein paar heilige Kühe nicht heil vom Hof gehen. Warum schauen wir für Inspiration reflexartig ins Ausland, während wir eigene Konzepte kleinreden? Ist das Neugier – oder Sehnsucht nach Bühne und Anerkennung? Und wer entscheidet eigentlich, was in der Gastronomie relevant ist – Erfahrung, Reichweite oder Marketingbudget?

Wir sprechen über Leuchtturm-Figuren, die plötzlich für ganze Branchen stehen, über Kooperationen mit Großhändlern – und darüber, ob Inhalte inzwischen zweitrangig geworden sind. Warum braucht es immer Gesichter statt Themen? Und was passiert mit all denen, die einfach jeden Tag gute Arbeit machen? Natürlich geht es auch um die 7%-Mehrwertsteuer:

Wer beansprucht das Thema für sich – und warum scheitert unsere Branche seit Jahren daran, mit einer klaren Stimme aufzutreten?

Zu viele Verbände, zu viele Egos, zu wenig gemeinsame Haltung?

Ein besonderes Highlight: ein ehrlicher Blick in den Service-Alltag. Warum ein Kellner im East mit 220 Gästen Spaß an seinem Job hat, weshalb ein Beef Tatar am Tisch mehr ist als Entertainment – und was echter Gastgeber-Stolz bedeutet, wenn der Laden brennt.

Und dann gibt es diese leisen Momente, die hängen bleiben.

Gedanken über Arbeit, Haltung und warum es gerade jetzt Menschen braucht, die nicht nur kommentieren – sondern tun.

👉 Diese Folge ist unbequem, persönlich und erstaunlich motivierend.

Wer glaubt, unsere Branche stecke fest, sollte genau hier zuhören.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

Und wie immer die Links von goodbytz und Food Flow:

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

https://www.goodbytz.com/

Trend Tour or Inspiration?

Pricing, Attitude & Hotel Rooms with the Wow Factor.What do trend tours really deliver – and for whom do they make sense?In episode 3, Uli and Matthias discuss whether trend tours provide genuine guidance or often just generate buzzwords.

They explore purpose, inspiration, and the crucial question:

How much of this can actually be transferred to the everyday reality of the restaurant and hotel industry?

Another major topic: Pricing & Attitude.The starting point is the much-discussed ketchup post on LinkedIn with over 22,000 impressions. When are prices justified – and when does it feel like a rip-off? Between the overall experience, transparency, personnel costs, and the clear stance of many guests: homemade is okay, but not repackaged.

A debate that reveals how emotionally prices are negotiated today.Plus: extraordinary hotel room features you won’t forget – from car lofts and gaming suites to small wow moments with a big impact. And a glimpse into the future: hotel rooms that personalize, change, and actively contribute to relaxation.

Bonus: This episode already contains a hint about the next giveaway – so its doubly worth tuning in. Thank you for all your feedback, every message, and every idea.

Abgekocht is growing – with you, and thanks to you.

Links & Shownotes:

Top 3 Restaurants

zumspaetzle.de

LU’S BOX Restaurant | Bensberg - HOME

Bill’s Restaurants | All Day Dining | Famous Burgers

JAZ by anaroš - Select Location

https://hobenkoeoek.de/

Hotel Jägerhof Zams: 4-Sterne-Hotel in 5-Sterne-Lage

Fan club nomination:

Berghütte Las Vegas Lodge in St. Kassian: 2.050 m hoch in den Dolomiten

Numa Wood Vienna – Official Site | Exclusive 15% Off

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

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

https://www.goodbytz.com/