BOME Wildeshausen

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.