Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

How we’ll be eating

By: Reading Time: 3 Minutes
Previous Article No crap

Every two years, as part of the “Restaurant of the Future” competition, creative minds come up with fresh new ideas for tomorrow’s restaurant concepts. The contest was started by Willy Faber, the editor in chief of the trade magazine Gastronomie-Report.

No ideas are off-limits, and amazement is practically guaranteed. “My main goal was to give young people the chance to explore their desires and ideas for the restaurant world without bias,” says Faber, who adds that many of the ideas developed within the contest end up becoming reality soon after. The renowned restaurant expert never fails to find big-name hospitality, science and industry specialists to serve as jurors.

Food industry companies – Rational AG, for example – are happy to sign on as sponsors, too. “We’re glad to help offer restaurateurs, hoteliers and designers a space where they can explore ways to surprise and excite customers in the future,” says Nicolas Makowski, Rational AG Key Account Director.

Faber started the competition in 2004 among interior design students at the Munich Academy of Fine Arts. First prize went to a visionary multifunctional concept called “from dusk till dawn”: chic boutique by day, trendy club by night. The operators of the two businesses would share the rent – synergy in its purest form!

Subsequent entries were no less creative. In 2006, master carpenters and students at the Professional Academy of Wood Design in Garmisch-Partenkirchen tackled the theme of “open-air gastronomy”. The winner was “Blattwerk” (foliage), a magical setting where customers dine beneath giant leaves. The 2008 competition was open to Innovation and Management in Tourism majors at the Salzburg Professional School; first prize went to “Mood Pebbles”, in which customers dined on the water inside cozy spheres where they could customize the light and music to create their own little worlds.

Mood Pebbles Future Restaurant

Mood Pebbles / Image: Wettbewerb „Restaurant der Zukunft“ (Gastronomie Report)

The 2010 competition pitted Architecture and Building Technology students at Biberach University against one another on the topic of “Energy Technology of the Future”; the winning concept was “Pfundlos” (poundless), a clever combination of restaurant and fitness studio where the workout equipment generates electricity to run the restaurant. Using the equipment would earn customers bonus points they could then spend on food and drink.

Two years later, master carpenters studying at the Academy of Interior and Object Design in Garmisch-Partenkirchen explored the interplay between tradition in progress under a competition theme of “Back to the roots”. First prize went to an idea for a restaurant where customers could sit down to eat with friends in faraway places… using holograms! The 2014 competition invited students at the Academy of Fine Arts in Stuttgart to explore “The Next Generation”. That year’s winning concept was “Eremitage” (Hermitage), which invited solo diners to seat themselves at one long dining table – a moving experience for anyone who’s ever been relegated to “overflow” seating!

The 2016 competition among students at the Academy of Interior and Object Design in Garmisch-Partenkirchen explored topics of home and regionality through the overarching theme of “Generation Outdoor”. At the top of the heap was a courageous concept called “Graf und Zeppelin” (Count and Zeppelin), which breathed new and better life into the former Nazi Party rally grounds in Nuremberg, turning it into a local recreation area. Among other things, the idea included a documentation center called “Fascination and Violence”, as well as a very special restaurant housed in a futuristic building whose all-glass walls opened like eyes.

Future Restaurant - Zeppeling

Graf und Zeppelin / Image: Wettbewerb „Restaurant der Zukunft“ (Gastronomie Report)

Thanks to a cooperative effort with the architectural magazine Baumeister, 2018 marked the first time that architectural students from all over Germany were able to participate in the competition, as were students at Delft Technical University in the Netherlands. The winner: “Lucullus Palace,” a sassy staging in which diners, discreetly hidden behind masks, swim through a veritable sea of cocktails before moving on to dining. Is there any way of topping that?

We’ll find out in 2020, when the next competition is held.

Leave a Reply

Your email address will not be published.

More in Kitchen 4.x

  • A Beastly business

    Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young...

    Tina Nielsen - FCSISeptember 8, 2022
  • Practical robotics and the future of foodservice

    The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is...

    Elsie Clark - FCSISeptember 2, 2022
  • Pixel pasta: will 3D food printers revolutionize the restaurant industry?

    The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float...

    Nadine Otto, Mirco KurreckJune 17, 2022
  • The potential of IoT in the foodservice sector

    The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

    Elly EarlsJune 10, 2022
  • The new reality

    Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year....

    Nicola Afchar-Negad - Falstaff PROFIApril 22, 2022
  • Into the metaverse

    Does Facebook’s latest announcement herald the virtual future of the foodservice industry? Katie Morris speaks to expert consultants about the likelihood...

    Katie Morris - FCSINovember 30, 2021
  • Service robots – the future of gastronomy?

    Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution...

    Alexandra Gorsche - Falstaff ProfiOctober 12, 2021
  • The workroom of the future

    Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that...

    Stephanie Fuchs-Mayr - RollingPinOctober 11, 2021
  • Drive thru – the start of a new fast food era

    The new restaurant design for the American fast food chain Taco Bell no longer includes inside dining. Instead, it incorporates multiple...

    RollingPinSeptember 14, 2021