Start-ups in food and gastronomy – between boom, crisis and systemic relevance
The food industry and retail are booming, as are delivery services and takeout services. But traditional restaurants are facing an existential crisis during the pandemic. What does this mean for new entrepreneurs? What innovative concepts, collaborations, and strategies are available?
In the first issue of Startup Munich this year on February 16, 2021, we would like to focus on the topic of food and gastronomy as well as the current situation of young companies in these sectors under the title “Start-ups in Food and Gastronomy – Between Boom, Crisis and Systemic Relevance”.
This topic remains highly topical and important, especially in the current situation. We want to explore how the restaurant industry has adapted, what new ideas/concepts have emerged, and at the same time, focus on food startups that are also facing unique challenges.
"Start-ups in the food and gastronomy sector – between boom, crisis, and systemic relevance." We would like to discuss these and other questions in an online panel discussion with you, startup experts, and successful founders.
Included are:
- Susanne Grill
Founder of GastroMachtKarriere, tourism lecturer at the Munich University of Applied Sciences - Marcus Läbe
Hotelier/restaurateur and founder of Dinnery - Julian Berhang
Founder and Managing Director of yammbits - Sarah Hillebrand
Founder of the togather co-dining restaurant
Moderation/Hosts:
Alexander Schmidbauer (Start-up Advisor City of Munich/MEB), Gilbert Lintner (Wirtschaftsjunioren Erding), Nikola Nikolic (StartUp Center of the Stadtsparkasse München)
