Established location · Build, development & today's focus
BOME Wildeshausen
The first location: built together with my family in 2018, developed under BOME GmbH since 2021 — from overall concept through interior, kitchen and brand to digitalisation. Today it is the one location I focus on.
- Role
- Build, concept, operations, optimisation
- Built
- 2018 · BOME GmbH since 2021
- Area
- 120 m²
- Team
- 10 employees
01
Starting point
In 2018 I helped my parents build up this location — it began not with a finished concept but with an idea: modern Asian cuisine in a small town where this offer simply didn't exist. Concept, space, kitchen, brand and team had to be developed from scratch. In 2021 it became the core of BOME GmbH.
02
Challenge
Convincing a small-town audience that scrutinises new concepts first. At the same time, investments had to be prioritised: every euro should go into things guests can feel or that speed up operations — not into show.
03
Strategy
Clear positioning instead of an arbitrary pan-Asian menu: a focused offer the kitchen can deliver in consistent quality. The BOME brand was built as an independent, recognisable identity — from logo to menu to tone of voice.
04
Planning
Guest area, kitchen and circulation routes were planned together, not one after the other. The kitchen was tailored to the food concept: short routes between prep, wok station and pass, storage and refrigeration placed where daily work actually needs them.
05
Implementation
Large parts of the interior were self-built — benches, counters and shelving made to measure and designed for restaurant wear. This cut investment costs significantly and created a space that exists nowhere else.
After opening, the operation was continuously developed: menu iterations, optimised peak-time processes, and the build-up of event and additional business.
06
Result
Wildeshausen is still operating today — and since 2026 deliberately my only location. After selling Vechta and Bremen at a profit, everything comes together here: full attention, the best processes and the experience from three locations built first-hand. One location, run at its maximum — that isn't a slogan, it's my lived decision.
Systems used
- POS system with kitchen ticket printing
- Digital menu & website with local SEO
- Online voucher system with QR verification
- Digital shift planning & checklists
- WhatsApp Business for guest communication
Key learnings
- 1A focused offer beats a long menu — in quality, speed and food cost.
- 2Self-built interiors don't just save money; they create distinctiveness.
- 3Processes must be planned for the busiest night, not the average one.
- 4A brand is built in the details: menu, space, language and service must fit together.
Before / After
The kitchen: from 12 to 80 m²
The heart of the conversion: from a tiny 12 m² kitchen we planned a roughly 80 m² production kitchen from the ground up — with a wall breakthrough for the space it needed, a new three-phase power connection and transformer for professional equipment, and a modern, efficiently laid-out fit-out that delivers consistent quality even on the busiest nights.
