Folge #5: Mit Atmosphäre verkaufen – 3 Säulen für Deine Gastro | ... und ein Spritzer Zitrone

How do you build a restaurant concept that stands out—yet remains profitable? Why Benedikt Rosendorfer (jil Rooftop, Heidelberg) consciously chose clear messaging over sushi. What good lighting has to do with sales, why a cohesive design concept appeals to the desired target group, and how to digitize event inquiries without losing their charm. Host Ellis Osabutey talks with restaurateur Benedikt Rosendorfer about the three different business pillars (à la carte, events, and proprietary formats), learning by doing—and the question: How do I become a brand without selling my soul?