How the successful restaurant of 2050 will look like?

- The year 2050 -

What does the successful restaurant of the future look like?


What will we serve and eat in the future?
What does a dish look like? Then how is a restaurant furnished?

How will it work successfully? Who will be the host? What will the restaurant operator do for a living in the future?


And what do the guests want?
Fast food, but high quality? More deliveries?
Will food become a cultural asset?


For futurists

On the CHEFSACHE stage on September 16, 2018, talk master Ralf Bos will discuss the topic "Future of Food and Restaurants" intensively with expert guests. Here are Thomas Ruhl's (initiator of CHEFSACHE) first thoughts:




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Your vision

Your ideas and vision can become part of the restaurant of the future in 2019 and should inspire an international community of successful restaurant owners and top chefs. Follow us in the initiative to promote the thinking, creativity and creation of the successful restaurant of the future. 

#futuredining #makeithappen #shareyourspirit #outoftheboxthinking #grillenstattgrillen #willmeatsurvive?

Who are you? *
Who are you?
What does the restaurant 2050 look like? What does the guest expect from you in 2050? How will society develop? Which concepts will prevail in our society?
This could be the future for CHEFSACHE restaurants. What do you think about that?
Fine Dining as a business is dead. There is only 0.5% high-quality restaurant "Labs" worldwide. These are subsidized by the state because they are considered cultural assets and conduct product research. *
In 2050, there will be 40% more "ghost restaurants" in the major cities that will only accept and deliver digital orders instead of serving them with local service personnel. *
Simple products such as pork, old apple varieties or cucumbers will become rare luxury products until 2050 Fish will be bred genetically modified in laboratories. Caviar is no longer available. Only the rich can afford honey. *
A well-trained maitre works together with service robots, as service personnel have become priceless. *
Guests must book their seat in advance and pay for their stay. In this way, they offset the rental costs for the restaurateurs. Everything the guest consumes is charged separately. Co-Working Spaces and Cafes merge together. *
In the city, the restaurant of the future is a place to stay, outside the apartment and a green oasis, which should distract the guest from the hectic everyday life. In the future, working, eating and relaxing will mix in the restaurant. There are more restaurants and cookshops than kitchens in people's homes. *
Digitalization ensures that everything in the restaurant is networked. Purchasing, checkout, reservations, tables and in them the guest and the gastronome - everyone and everything can communicate with each other. This generates more turnover. The forecasts for future demand are so accurate that restaurateurs can buy goods "just in time". This results in less food waste. The routes and warehousing of the groups are shortened again because food is produced regionally and import duties on goods are too expensive. The food companies are infrastructure providers for regional farmers and enable the preservation of rare products. *
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