2023-09-12 22:00:00
“Vegan can taste very good.”
Operations manager in Nonntal is James Broucek, widely known as the head mixer at the Pepe cocktail bar. The 37-year-old American native is in the process of developing the franchise concept. He draws on his international experience. Born in Florida, he came to Austria at the age of four (because his mother married an Austrian), trained as an office clerk, which he didn’t enjoy much. This was followed by 19 years in night catering, initially in the Mausefalle and most recently in the Pepe party bar. At 21, Broucek went back to the USA, spent the summers there and the winters in the restaurant industry in Ischgl. James Broucek speaks fluent German and English and at some point realized that nighttime dining “wrecks your body.” He swapped “kamikaze shots” and four o’clock curfews for pea protein and green juices. “I have extremely reduced my meat consumption and notice what a difference it makes in terms of energy and metabolism.” Broucek wants to make vegan more accessible to the masses and free them from the conceit that “vegan doesn’t taste good.”
And so the chef at the Green Garden, Peter Horvat, conjures up dishes in a young lifestyle: like the Green Garden burger with sweet potato fries (“better than any American meat burger,” says Broucek) or teriyaki tofu (pak choy with meadow herbs), orange Chicken (Beyond Meat, basmati rice, mango chutney) or, as a dessert, Raspberry Crumble, a fluffy, delicate raspberry cake with vanilla pudding. Horvat has been cooking for 25 years and is constantly exchanging ideas with the veggie community, says James Broucek. The US manufacturers of Beyond Meat have even achieved the fibrous texture of meat. However, they don’t want to work with imitation meat all the time, “we’re working on a cauliflower schnitzel, for example.” The menu will change four times a year in the future, and brunch on Saturdays and Sundays will be introduced at the end of September. They are also working on a lunch menu for surrounding companies. The Green Garden is currently open from 11:30 a.m. to 9 p.m., including the kitchen. Monday and Tuesday are rest days (the new homepage is in the works).
Looking for a franchisee for vegan system catering
The spokesman for the Biogena investment division explains that they are already looking for franchisees. You can register at [email protected]. “The concept should be able to be used internationally. We are looking for master franchisees who will take over the license for entire countries and issue sublicenses there. In the roof space, we take care of large cities in Austria, Germany and Switzerland.”
James Broucek is thinking of Innsbruck. It is a good place as a student city. And he wants to give system catering a better image. “The term isn’t nice. It’s associated with not earning much and having to deliver a lot. I want it to be more like the American system, with very good service, with friendly waiters who are always there. This shouldn’t be a McDonald’s . If there is a good concept, you as a franchisee can open a business without having to deal with annoying details.” Added to this is his long-standing professional credo. Broucek wants a franchise chain with modern personnel management. “I still learned in the old school. At times we were literally kicked. The motivator was always fear, the whip, the threat, you can leave if you don’t move.” He vowed to do things differently “if I ever had people under me.” In Pepe we lived it the same way.
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