IUBH AND WEIHENSTEPHAN-TRIESDORF UNIVERSITY SUPPORT RESTAURATEURS IN THE CORONA CRISIS
Erfurt, 11 May 2020 - In order to give Bavarian gastronomy, which has been burdened by the coronavirus pandemic, a helping hand, the Weihenstephan Food Startup Incubator (FSIWS) of the Weihenstephan-Triesdorf University of Applied Sciences (HSWT) has launched the "Gastro-Initiative Bayern 2020" and started it together with the IUBH International University and StartinFood. The aim is to support restaurateurs in establishing an additional mainstay: The production and distribution of long-life specialities for consumers at home. The FSIWS provides the necessary background knowledge for successful product development and marketing free of charge via an online platform. Other partners of the initiative, which starts on 14 May, are the Chamber of Industry and Commerce for Munich and Upper Bavaria (IHK), the Bavarian Hotel and Restaurant Association (DEHOGA Bavaria), the Bavarian network 'Cluster Nutrition' as well as the crowdfunding platform Startnext and the start-up consultants from StartinFOOD.The FSIWS was founded in spring last year and offers start-ups from the food industry resources and support in developing their products to market maturity. Together with the Weihenstephan-Triesdorf University of Applied Sciences (HSWT), IUBH is currently establishing the teaching, research and start-up area of Food Entrepreneurship. "Due to our proximity to the gastronomy sector, we have witnessed first-hand the scope of the problems in the industry associated with the coronavirus pandemic," reports Dr. Michael Krappmann, executive project manager at FSIWS. "It was clear to us that we wanted to support in this situation. This led us to develop the concept for the initiative." The offer is aimed at restaurateurs and professionals from gastronomic businesses of all sizes who want to launch an innovative food product on the market. The initiative provides the necessary know-how and offers support to launch and implement the ideas in the coming weeks.
Additional mainstay beyond the time of the coronavirus pandemic
Conceivable products include special sauces, mixed drinks or basic preparations as well as products that accommodate a certain dietary style and are, for example, vegan or low in carbohydrates. The aim is to establish the products in the long term and thus build up sales beyond the current special situation as an additional source of income for the catering businesses. Customers benefit from new, specialised products that enrich the menu and cooking at home.
Free of charge for participants: Webinars, coaching and crowdfunding support.
In cooperation with HSWT and IUBH, FSIWS provides training materials free of charge on an online platform. Starting on 14 May, weekly webinars will be launched in which experts from the FSIWS and the industry will impart specialist knowledge and answer participants' questions. The webinars cover topics from the areas of product development and manufacturing, packaging, labelling and shelf life as well as marketing and sales.
In addition, the FSIWS supports the success of product ideas from the gastronomy sector with individual coaching sessions. In addition, experts from StartinFOOD accompany crowdfunding campaigns for the developed products on the Startnext platform.
The most innovative products from the initiative will be judged and awarded prizes by a jury of experts on 29 September this year at the first Bavarian food start-up conference, the "Food-Startup Campus" on the grounds of the HSWT in Freising.
Start on 14 May
At the start of the campaign from 14 May, the organisers will answer questions about the initiative in information events via livestreams, for example about the course of the workshops, the modalities of participation and which products are generally suitable.
The schedule of the livestreams, more information on the initiative and registration can be found at fsiws.com/gastro-business-schafft-food.
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