Between bank loans, leasing, and new digital rental models, there are now a variety of ways to make investments that are both flexible and financially sound. Hans-Christian Stockfisch, CEO of Flexvelop, explains which options are truly worthwhile and how restaurant owners can find the right solution for their business.
The end of the year is traditionally a time for reflection in the restaurant industry. Menus are updated, booking figures are analyzed, and, last but not least, the restaurant’s equipment is scrutinized. Which appliances have performed reliably, where are the issues—and which investments have perhaps been put off for far too long? Many restaurant owners know the challenge all too well: the necessary equipment is extensive, the costs are high, and making the purchase can be a real test, especially during economically turbulent times.
