Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Book tickets via Tock

Almost four years ago, I started to look more closely at how to make the relationship between guest and restaurant closer and more binding. Table reservations are, frighteningly, increasingly noncommittal from the guest’s perception. No-shows, i.e. guests who have actually made a reservation but then fail to show up at the restaurant in the evening or cancel at short notice, make the difference between profit and loss for many restaurants. The goods are purchased and prepared for the evening, the service team is ready, the staff planning of the kitchen team is calculated on the expected number of guests. If a table of four is simply missing, the restaurant, even though it  is otherwise booked to capacity, will be in the red in the worst case. In the best case, a black zero.

But this also has direct consequences for the guest: restaurants close. Or have to calculate more tightly than would actually be necessary to price in this risk. And most importantly, potential guests are denied the table they would have liked to book because it was reserved by another group that then fails to show up.In the meantime, there has been some movement on this issue. First restaurants in Germany start offering tickets. So the guest books his seat, just like a concert or theater ticket. And paid in advance. The pioneer in Germany was Ernst, which launched a year ago with the US provider Tock. And as of today, there is a second restaurant that offers its tickets exclusively as a prepaid model: The 100/200 in Hamburg.

And the team around Thomas Imbusch, Jan-Phillip Fricke and Sophie Lehmann is taking another bold step forward: ticket prices vary depending on the day of the week. During primetime, i.e. Thursdays to Saturdays, the regular menu price (119€) applies. Days that are traditionally a little quieter in gastronomy, in this case Tuesday and Wednesday, are a little cheaper (95€). This is intended to ensure even capacity utilization and predictability throughout the week, while at the same time offering an affordable alternative to guests who cannot afford the regular ticket price. The content and scope of the menu are of course identical on all days.

This is a good and a courageous step. I am not completely unbiased, because we have been advising and supporting Thomas Imbusch with the Agentsgroup since the first steps in this direction. Together we discussed the concept for a long time and finally identified it as the most sensible and fairest interaction between guest and restaurateur and have now implemented it accordingly. And of course I’m pleased that I wasn’t so wrong with my forecast from 2014. Even if it sometimes takes a little longer here in Germany…So, as of today, tickets can be booked for the first period between August and December 2018. And then, from 14.08. the doors of probably the most exciting new restaurant concept in Hamburg finally open. And beyond.

100/200 Kitchen
Brandshofer dike 68
20539 Hamburg

Leave a Reply

Your email address will not be published. Required fields are marked *

Old Fashioned with rum

Old Fashioned with rum

Farm to Table in the Old Country

Farm to Table in the Old Country

You May Also Like