The gourmet box for sending was actually an emergency solution for corona restaurateurs, now it is becoming a business model. More and more star chefs have menus delivered throughout Germany. How well does it work?
from
Marten Rolff
There is probably no other topic in the hospitality industry on which attitudes have changed more drastically in the past two years than on gourmet food delivered outside the home. And the best way to explain that is to start with a confession from Thomas Bühner: “In October a year ago I would have refused even under torture to ever go into the delivery business,” says the well-known top chef on the phone in a tone that seems astonishing About himself. Because now, just over a year later, Bühner replied in the same conversation to the question of how business is going: “I still have to finish planning a gourmet box today, it has to go out urgently, we have 660 Orders. “