Opening American BBQ in Central/Eastern Europe - Germany

Hi all, this is my first post on this forum.

I want to open a restaurant in Central/Eastern Europe, specializing in high quality American Southern cuisine and barbecue. The countries I'm looking at are: Germany, Austria, Hungary, Poland, Czech Republic, Romania. I'm aware of the difficulties of starting a business in some of these countries, but I don't want to rule them out without first doing some research.

The reason I've chosen these countries are:
1) I think my cuisine wouldn't be too foreign to you (there being a strong influence from Central/Eastern European immigrants)
2) I really want to live in your part of the world, preferably near a coast or some large lakes (I like boating and fishing).

The type of cuisine I'm talking about is rich, complex and usually quite economical. There's a lot of history and tradition behind it, and when it's done right it can compare to the best cuisines anywhere. (Notice I didn't say "better", I'm not trying to brag.) This is NOT the crap you may have had at one of our corporate chain restaurants. Most people outside of the US have no idea it exists (unlike, say, Italian or Chinese food), or just have a vague notion about it from the movies. I can say with all honesty that EVERY foreign visitor I've ever talked into trying it has been very pleasantly surprised.

So, here's the question: do you think an American has a chance in Germany, or is our reputation so bad that it wouldn't be worth the effort?

(And by the way, sorry about the all the bad food we've inflicted upon you. And Disneyland. But not Hasselhoff, that one's on you.)

Thanks, and Cheers

PS: that subtopic title should have been "Germany", not "Munich". Forgot to change it.

This is a forum mostly frequented by Amis, Brits, Irish and other native english speakers....ie expats. There are a few germans on here but not many.

Anyway good luck. If you actualy believe there is large animosity towards amis I suggest coming to europe first . No offense.

Welcome to Toytown. I dig your handle! When you say "high quality American Southern cuisine and barbecue" all sorts of foods come to mind: creole, cajun, soul food, gumbo, venison, turkey, pork tenderloins, angus steaks, cornbread, black-eyed peas, sweet potatoes, Texas style BBQ and so on, not to mention the fried, grilled and blackened seafood choices. None of these (in any authentic form) can be found anywhere near where I live (Dresden/Leipzig) grazing area. The challenge is going to be to retain some authenticity and taste using less spice, since the Germans don't like that much (based on Germans I know or have met and places I've eaten at). As a result, I've become a chef in my kitchen In answer to your question "do you think an American has a chance in Germany, or is our reputation so bad that it wouldn't be worth the effort?" Regarding reputation, based on my experience, I don't think German food is that great and I don't think American food is that bad unless you're referring to fast food chains. The germans love pork and potatoes, period. Does your business model fit into this liking? If so, then you may stand a chance. Otherwise you may need to go to a bigger city like Munich or Berlin to experiment before branching out to rural areas. Just my two centavos. Good Luck Amigo!

I could see it definitely working in Düsseldorf. There is a huge variety of different cuisines here--it would be well received. I think it has to do with a very international community. Frankfurt would also be a great place since it is a very English speaking city. I agree with Techsmex--Germans love their pork and potatoes. The cuisine is pretty bad. I also think you have a big issue in finding good beef here. You will probably have to use Argentinian since the German beef is pretty pathetic. Good luck!

Are you sure you can get all the raw materials you need at a reasonable price?

Raw materials shouldn't be a problem, all the required stuff's available here. I just made North Carolina pulled pork barbecue on the weekend myself. Collard greens I haven't seen, but there are reasonable substitutes. Well filé powder you'd have to import. You certainly can get good beef in this country too, you just have to know where to get it and pay the price. Restaurateurs have greater choices than laypeople in that regard anyhow.

I think Munich would be the best city for such a venture. We already have [url=http://www.toytowngermany.com/munich/rusticana.html]Rusticana which has good ribs, and [url=http://www.toytowngermany.com/munich/feuerberg.html]Feuerberg, which is apparently American-owned, but has a PITIFUL excuse for barbecue on the menu -- they could use competition to up their game. [url=http://www.toytowngermany.com/munich/the_big_easy.html]The Big Easy needs competition too. And the [url=http://amcham.de/]American Chamber of Commerce is active here and we have a consulate. American stuff is really very popular here.

And besides, I live here. Just like JSD wants it in Düsseldorf because that's where he lives.

Yeah good beef is hard to find here. I know a Mexican guy up in Hamburg who doesn't serve any kind of beef dishes because nothing turns out right with shitty German rindfleisch.

No way. Mannheim Heidleberg area would be a better choice for a start up venture.

Well I wouldn't recommend locating in the south of Germany at first. Only my perception, but the idea of an exotic restaurant here is Italian or even further afield, Greek. The Bavarians are not noted for their openness to new cuisines and ("Same procedure as last year, same procedure every year") in their traditions.

I perceive Berlin to be far more open than in the south so I'd look into locating there. I liked American food very much - on my 30th an American friend made me Jambalaya (now I know what that Carpenters song is about!) and I love Thanksgiving pumpkin pie.

Please keep in mind that jeremy lives out in the sticks.

Aye Gen you are right. Does colour my perceptions.

Location, location, location. Don't go anywhere that doesn't have a customer base big enough and with enough disposable cash to support the operation. Munich would definitely do that with the right kind of menu.

As for boating and fishing, forget about it. You will be sorely disappointed in the pickings here.

Which reminds me, forget about southern fried catfish.

It sounds like Munich already has a glut of American restaurants. I am not sure there is a single one here. I could be wrong as I haven't lived here for very long. But, like Munich, there is a lot of money and the dining-out scene in pretty big, especially in the altstadt. There are many South American restaurants as well as a huge number of Japanese here. I think it would fit right in.

Actually, the OP should open up one in all the major cities. A mini-chain.

As usual Gen beat me to the punch line.... Rusticana is great for bar-b-que! Ans always busy. The story I was told was that is was opened by a GI and his German wife. She talked him into making his "famous" ribs and steaks for their customers. And as they say, the rest is history!

People say this all the time, however when I first came to Munich in 1986 there were maybe 3 Indian restaurants, there are now, according to Toytowns own list, 67! They can't all be surviving by relying on the expat business, German people must be going to them as well.
As an aside, German beef may be pretty poor, but Argentinian is readily available.