EPISODE · Feb 4, 2026 · 57 MIN
#4 - Abgekocht & Abgesenkt (English Version)
from Podcast Abgekocht · host Podcast Abgekocht
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 GentThe Ivy Royal Windsor Brasserie - The Ivy Collectioneast Hotel Hamburg – Designhotel auf St. Pauli erlebenFRASCA POZZAR, Udine - Ristorante Recensioni, Numero di Telefono & Foto - TripadvisorMenmo RestaurantEl TarasconAnd as always, the links from goodbytz and Food Flow:https://www.food-flow.org/https://www.goodbytz.com/
What this episode covers
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 GentThe Ivy Royal Windsor Brasserie - The Ivy Collectioneast Hotel Hamburg – Designhotel auf St. Pauli erlebenFRASCA POZZAR, Udine - Ristorante Recensioni, Numero di Telefono & Foto - TripadvisorMenmo RestaurantEl TarasconAnd as always, the links from goodbytz and Food Flow:https://www.food-flow.org/https://www.goodbytz.com/
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#4 - Abgekocht & Abgesenkt (English Version)
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