Mr Riekenbrauk, what's the story behind plants growing up your wall?
Back in 2015, when my colleagues Vincent Schmidt, Mathes Robel and I decided to open a restaurant with a bi-weekly rotating menu and team, we all knew that what we were really looking for is a chameleon. A restaurant that is just as flexible as its hosts. Finding the right decoration becomes an instant problem. Plants on a wall go well with pretty much any theme. It was an experiment.
Just as much as the entire "Laden ein" was an experiment: Young and aspiring restaurateurs are given an opportunity to check out the realities in the restaurant and catering industry. Did it turn into a success story?
We are very happy with the results. We had more than 60 different hosts over the past two and a half years, and we also had a second restaurant in Düsseldorf running for half a year, which makes for another 12 guest chefs. Back then we were the pioneers in that area. There are now plenty of copycats, such as "Guck mal wer da kocht" ["Look who’s cooking now" in English], in Frankfurt. And that's great. All major cities should have these kind of restaurants - ideally with the support of the local chamber of commerce and trade. Aspiring restaurateurs are rarely given the opportunity to trial their skills and passion without committing to a lease for their own restaurant. But that is an immense financial risk to take. This is where we can offer valuable help.