At the finals of the German Gastro-Gründerpreis (German Gastro-Start-up Award), the team from the Über-den-Tellerrand-Café (Think Outside the Box) from Munich impressed with their live pitch. The main prize: among other things, 10,000 euros in seed capital.
"This is amazing! All the finalists presented great concepts. The fact that the expert audience chose our concept the best is a great honor and motivates us to continue working hard on our passion project."
were happy Jasmin Seipp, Julia Harig, Sarah Dost, Felix Durejaka and Abdoulie Badjie from the Über-den-Tellerrand-Café about their victory at this year's Founders' Gastronomy Award.
Sustainable impulses for the industry
And also TV chef and presenter Tim Mälzer — who led the final — was enthusiastic:
"Each of the startups presented demonstrates the diversity and innovative power with which the restaurant industry will develop in the coming years. The winning concept, in particular, provides lasting impetus for the future of the industry!"
“Our concept is also a social enterprise”
At the final of the German Gastro Founders Award, the audience was able to choose which gastro concept should win. A jury nominated five winners for the final round and the associated live pitches. The Über-den-Tellerrand-Café (Thinking Outside the Box) is an integration project that aims to bring people with and without refugee experience together through communal cooking.
“Our concept is not just a catering business, our concept is also a social enterprise,”
presents founder Jasmin Seipp clear.
Since 2015, a diverse community of refugees and Munich residents has been cooking together at the adult education center. When a successor to the café was needed at the educational center, which welcomes around 1,000 visitors a day, the team jumped at the opportunity, developed a concept and business plan, and emerged victorious in the competition for the lease. The café has been operating since July 1, 2018, run by a non-profit organization. This has created 15 jobs for people from 14 nations, predominantly with a refugee background, in Munich. At cooking events and catering services offered by the organization throughout Germany, locals and refugees also get to know each other and understand each other through food.
“Cooking together breaks down prejudices and builds friendships,”
confirmed Jasmin Seipp and encourages all restaurateurs to work with refugees:
"Have courage! Diversity is the best thing that can happen to a team. Our refugee employees, in particular, are incredibly motivated and contribute extraordinary ideas."
Audience decides
The audience was also impressed by this gastronomic concept, placing the Munich café first in the live vote. The founders, who still work for the association on a voluntary basis, will receive, among other things, €10,000 in seed capital, a 40-hour coaching session, a trip to New York, and influencer consulting.
