Gastro-Entrepreneur Thomas Hirschberger sold his 90 percent stake in the Burger chain, Hans in luck, from Munich to the two former baking factory-founder, Dirk Schneider, and Hans-Christian Limmer.
The learned of the economic week of negotiating circles. There it is, the parties had agreed, after difficult negotiations on the Details. The 2010 Hirschberger based Burger chain made the last almost 150 million Euro turnover and operates about 80 Restaurants in Germany, Austria and Switzerland. REWE - Your market (indicator) is Now food in the comfort of home to orderHans in luck, the founder of restaurant chain
The two former Roland Berger consultant Schneider and Limmer had founded in 2001, the self-service bakery chain, bakery factory and in 2014 to the financial investor EQT sold. sold already
the third in the boat to the owner at Hans im glück Gerd Bühler, who had been involved previously with ten percent of the castle chain. For Hirsch Berger, it is already the second chain, the sold of the founders: 2014 the businessman sold his 1994 based cocktail bar chain Sausalitos.founder of Hirsch Berger: I'm "proud and relieved"
the founder of Hirsch Berger said he was "proud and relieved" to hand over the company to a "strong social circle". Whether he will operate individual Restaurants as a franchisee, was, according to a company spokesperson, initially still open. The beginning of the week it was said that this was planned.
"Hans in luck" is grown in the ten years since its inception, quickly. The Restaurants with the characteristic birch trunks offer burgers in the upscale area for a young, urban target group, including vegetarian and vegan options.castle branch, it goes well
Basically, it's the Burgerbratern in Germany, not bad. You look at chains, the Segment without the classic fast food, the number of visitors has increased significantly in recent years, as Andreas Lauszat from market researcher NPD says.
From July 2018 to June 2019 you were able to record the consumer panel Crest estimated that around 43 million people. This is an increase of 9.5 percent, which is significantly faster than the overall market of the gastronomy. "We continue to expect growth in this Segment, but with lower growth rates," says Lauszat. "Burgers are always a go, but the Hype is over - also because there are other exciting new concepts."
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