Best catering concepts in Germany selected

DÜSSELDORF - Modern aperitif culture, a liquid expansion of horizons, consistent regionality, a strong training offensive, a fresh daily concept in series and two restaurateurs who inspire and support the industry in a variety of ways - these were the stars of the award ceremony at the FIZZZ Awards 2024 on the evening of 16 September in Düsseldorf's "Seifenfabrik - Dr. Thompson's". In front of a select audience of experts, the gastronomy magazine FIZZZ presented a total of seven awards to courageous, innovative and pioneering gastronomy concepts and minds.

The successful restaurateur of the year is Stephan Hinz. Whether as the author of several specialist books, coach and consultant, developer of pioneering product solutions for the catering industry, producer of his own aperitif range or - last but not least - as the successful operator of three bars in Cologne, Stephan Hinz is boldly forging ahead.

Barbara Becker, Editor-in-Chief of FIZZZ, on the special honour: "Doing things differently, overcoming boundaries, breaking new ground. Stephan Hinz is a true jack-of-all-trades and his numerous activities have earned him the status of a visionary in modern gastronomy."

As the "Gastro Whisperer", Kemal Üres inspires a target group of millions for the catering industry via social media and gives a voice to the many nameless catering entrepreneurs who form the backbone of our industry. In his role as ambassador, coach and mentor, he is our Community Hero 2024.

Barbara Becker: "Kemal Üres ensures visibility with his wide reach, he is a role model, a great networker and the strongest voice the catering industry currently has."

Manuel Mauritz and Chi Trung Khuu and their "LieblingsFamilie" in Hanover show how you can provide for the next generation of employees in times of a growing shortage of skilled workers and at the same time send a signal to the entire industry. The Employer of the Year has launched a unique training campaign that points to the future.

The "dstrct.art" in Düsseldorf was named Bar of the Year. The bar run by Patrick Schweiger and Kathi Niemeyer not only stands for elaborately produced cocktails, but also enriches the neighbourhood in the Pempelfort district culturally with events and exhibitions.

The award for the trend concept of the year goes to the Hamburg aperitif concept "Enchanté". With wine-based low-ABV creations, a large selection of vermouths and family-style dishes, the operators show how sophisticated day drinking can be celebrated today.

Küchenfreunde from Hamburg was honoured for the best green management of the year. In Hannes Schröder's numerous restaurants and catering services, "From Farm to Table" is not just a hollow phrase, but a daily practice. The company's own farm with 28 raised beds and fruit trees also stands for this.

Laura Müller and Issa Rahbari have achieved the roll-out of the year with their young, fresh daytime concept "Birdie & Co." in Düsseldorf. The couple now run five outlets in the city with a great deal of passion and quality awareness, and without any investors.

The FIZZZ Awards winners 2024 in detail:

Successful restaurateur of the year:
Stephan Hinz, Cologne

Stephan Hinz became one of the most sought-after industry experts in his early twenties. His award-winning specialist books have attracted attention far beyond the bar scene. Ten years after opening, his first bar, the "Little Link", is still one of the most innovative addresses in Germany and continues to surprise with creative productions. With his companies Hinzself and Cocktailkunst, he supports the catering trade and industry with his expertise. Hinz is constantly developing pioneering solutions for the industry. These include a machine for crystal-clear ice blocks, a range of environmentally friendly drinking straws and the Perfect Serve Collection by Stephan Hinz glassware collection. In 2021, Hinz also launched his own spirits brand "Root to Fruit" with three natural aperitifs. He also continues to go full throttle when it comes to gastronomy. Since November 2023, "Grace & Grape" in Kwartier Latäng has been delighting guests with casual glamour and in just a few days, the doors to "Punky Panda", the third bar in Cologne, will open. Standstill? Not with Stephan Hinz!

Community Hero of the Year:
Kemal Üres, Hamburg

Empathy, expertise and support in what is still a difficult industry. At the moment, there is probably no one closer to the many nameless catering entrepreneurs who form the backbone of our industry than our Community Hero Kemal Üres: on Instagram alone, Kemal Üres has a reach of more than 3.5 million in 30 days as "Gastroflüsterer", almost 50,000 users follow him on YouTube and he reaches 420,000 users via TikTok. He visits up to 200 restaurateurs throughout Germany every year to film videos and share his reach. At his Gastro Business School, he meets over 300 catering entrepreneurs every year. Kemal Üres has found his purpose and as an ambassador, coach and mentor, he conveys a central message: "Gastronomy is a great challenge, you have to work hard and will experience setbacks, but it's a wonderful profession and you can do it - just like me, because I'm one of you!"

Employer of the year:
LieblingsFamilie, Hanover

Manuel Mauritz and Chi Trung Khuu have formed the LieblingsFamilie with the employees of their three businesses "LieblingsBar", "Lucky7-Bar" and "Mister Q" and are taking an innovative approach to training and further education. The latest project is the LieblingsAkademie, a training facility with which the entrepreneurs want to secure the supply of skilled labour for the catering industry in Hanover and beyond. In this three-year training programme, they are bringing together 20 young people and 10 catering and hotel businesses. In addition to technical and methodological skills, basic language, social and personal skills are also promoted. The LieblingsAkademie also offers various dual study programmes in cooperation with universities, such as food management, hotel management and tourism management. www. lieblingsfamilie.com

Bar of the year:
dstrct.art, Düsseldorf

With their bar "dstrct.art", Patrick Schweiger and Kathi Niemeyer want to offer a place to promote diversity, enliven the neighbourhood and broaden liquid horizons. Changing local artists adorn the walls of the minimalist bar and cultural events such as comedy nights expand the target group. No effort is too great for the cocktail creations: the drinks use unusual techniques and ingredients such as sunflower seed miso or fermented garlic honey. And in the "Ghost Kitchen", a patissière friend turns the leftovers into chocolates, which are also used as garnish. The service is even faster: 80% of all drinks are ready-to-drink and come directly from one of the six taps, for example a fully carbonated Old Cuban. www. instagram.com/dstrct.art/

Trend concept of the year:
Enchanté, Hamburg

Enchanté aims to establish the aperitivo as a social experience in the far north. Patrick Engel, Juri Reib, Richard Dührkohp and Christian Mertens, the makers of the popular bar "The Bohemian", are focusing on the trend towards lightness and sophisticated day drinking at their new establishment in the St. Pauli district. It is open from 4 p.m., which closes a gap between cafés and bars in the neighbourhood. A special highlight on the drinks menu are the wineballs, wine-based low-ABV creations that are 100% in tune with the zeitgeist. There are also classics, signatures and a fine selection of vermouths. The kitchen also serves Euro-Mediterranean dishes in family style and snacks such as cheese, ham or sardines au gratin. The aperitif can be extended by a few glasses. www. enchante.hamburg

Green management of the year:
Küchenfreunde, Hamburg

For over a decade, Hannes Schröder's Küchenfreunde restaurant family has been serving delicious, regional dishes in six restaurants, a bar and a catering division. The "From Farm to Table" concept is not just a hollow phrase here, but a daily practice and a deep passion. Some of the ingredients, including herbs, potatoes, fruit and vegetables, come from the family chestnut farm in the Lüneburg Heath with 28 raised beds and its own fruit farm. The team sources the rest from affiliated farm communities. "We firmly believe that our actions have an impact on future generations," says Hannes Schröder. "Our philosophy should not be an empty promise, but an ecological footprint that we want to leave behind with conviction. " www.kuechenfreunde.net

Roll-out of the year:
Birdie & Co, Düsseldorf

Laura Müller and her partner Issa Rahbari are causing a sensation in Düsseldorf with their young, fresh daily concept Birdie & Co. The couple now run five outlets in the city with a great deal of passion and quality awareness, and without any investors. The fresh dishes are prepared in their own central kitchen and are perfectly suited to today's nutrition-conscious target group: bowls with fruit, salads, superfoods, egg dishes and homemade cakes, plus a flourishing catering and delivery service and selected products to take home. Economically well-positioned as they are, the expansion is set to continue. Perhaps the journey will soon take them to other cities; they have property offers on the table. But there is also a bigger step in the pipeline that is not quite ready to be finalised. birdieco.de