Knowing KONZEPTBUERO or GestaltMaster as my brands you might be surprised. But the person behind always has been Ingo Wessel. Consequently I focussed my activities under this brand. keep it simple :) Looking forward to continue the cooperation with you!Emission of hospitality, providing a positive atmosphere in public areas, being reliable partners for gastronomy and retail at a wide variety of integrated locations, such as museums, theatres, concert halls, castles and gardens, hotels, entertainment centres, garden shows, etc. – this is where we provide innovative and established services as well as holistic and sustainable concepts. If you are looking for creative advice and a personal service based on over 20 years of experience in the foodservice, hospitality, and tourism industries with a wide range of independently developed tools and methods, then I would be delighted to hear from you! business idea | profile Developing a hospitality business idea. Deriving it from the market. Working out the unique selling propositions. Tying it to the entrepreneurial personality. room design Developing room ambience in hospitality premises, as architectural specifications or custom-fit to the architectonic conditions. Guidelines for the furnishings, lighting, colour ideas, stylistic elements in terms of location and high-quality room. staging concept Developing staging presentations for the use of buildings, leisure facilities or service providers in hospitality. market approach Developing a range of services comprising offers and product lines, a service structure, presentation modules, a price policy within the scope of a catering concept, shop concept and business plan. operational concept Deriving a management programme consisting of organisation, personnel placement, logistics, within the scope of a catering concept, shop concept and business plan. space and functional planning Planning the layout of furnishings, routing, goods management for hospitality premises. Allocation of space.. Statement of investment in furnishings and equipment. economic appraisal Detailed calculation of turnover, cost structures, income and leasing potential of catering and shop units. Scenario analyses. Start-up calculation and development prognosis. potentials analysis | location analysis Deducing visitor and guest potentials for locations with cultural, leisure, hospitality facilities. feasibility study Preparing foodservice and retail facilities. business plan Preparing foodservice activities. expert opinions Preparation of advanced foodservice and retail concepts to serve as a basis for expert opinions on location, construction and investment decisions. operator model Consultation and recommendations for leasing, owner-operated enterprises or holding companies. contract model Preparation of selected material content for leasing and management contracts for service units, in particular at integrated locations. Samples of concept or cooperation agreements for governing qualitative content. No legal advice. operator acquisition Complete performance and management of calls for tender and the awarding of gastronomy or retail units. Assessment of applicants, professional supervision of contract negotiations. guest- | visitor surveys Both the drawing up and carrying out of quality measurements for gastronomic and retail services. Evaluation, processing, presenting results. Presenting workshops on deciding response measures between leaseholders / operations and lessors / properties. focus groups Complete implementation of focus group surveys as a method of in-depth, qualitative market research. Evaluation, processing, presenting results. Presentation of workshops. strategy consulting Consulting and recommending market strategies for catering suppliers. Developing positioning strategies for gastronomic projects and cultural programmes. multiplication concept Developing multiplication strategies, roll-out methods, opening up of new markets. Concept for brand gastronomy. system development Development concept for the set-up of system head, partner support, economic viability for the foodservice industry. manuals Preparing content for system manuals. Supervising pilot introduction in the business. marketing consulting Creative marketing consultancy for hospitality service providers. Seminars for hospitality managerial staff Organisation, implementation and management of training for managerial staff from operations and headquarters of foodservice industry. key note speaker Presentations and statements by Ingo B. Wessel on trends in foodservice, partnerships in the hospitality and cultural sectors as well as all other core consulting activities. entertraining © Presentation of strategic content-related messages for 50 to 1,000 participants by means of a tailor-made media and methodology mix, such as improvisational theatre, in-house documentaries, speeches, shows, trade fairs, open source, outdoor programmes. Extraordinary, specially developed method. Pragmatic, flexible, methodical, structured, reliable, open, dynamic, strong implementation record, solution-oriented, effective... Do you recognise all that? Have you heard it all somewhere before? And isn't that what all consultants and trainers claim to be? I, too, of course, stand for these qualities. With more than 20 years of experience as a consultant and executive in the industry, this is without a doubt something you can expect from me. But ultimately, it's what I can contribute to your business success that counts. In order to do my bit, I need a very good understanding of your business and your situation. And that's exactly where my strength lies, because I acquaint myself with your situation in a short space of time, quickly develop suitable and pragmatic solutions for you and implement them. Furthermore, the chemistry between us must be o.k. To me, that means that we get along well on a human, personal level. Ingo B. Wessel Master grade in Business Administration and Psychology Studies, Ludwig-Maximilian-University, Munich and King‘s College Halifax, Canada Independent entrepreneur since 1986 | Foodservice industry specialist since 1990 Lecturer at Munich University of Applied Sciences 1990 - 95 Entrepreneur of KONZEPTBÜRO since 1995 Member of Leaders Club Germany | Member of the jury of FIZZZ Award Author of specialist books | numerous publications | Keynote Speaker | Presenter Maria Harrasser Qualified hotel manageress BA in Business Specialisation: innovation and management in tourism Competition winner: “Restaurantwelten der Zukunft” [Restaurant Environments of the Future] “Gastronomie Report” (2008) KONZEPTBÜRO Wessel since July 2009 Ingo B. Wessel I Unternehmer ed but open-ended presentation characterised by its content, of a meeting lasting several hours with the aim of deriving measures for the next steps.

Karl-Theodor-Str. 29 I D-80803 München T +49 89 33 99 793 F +49 89 33 99 79 55 VAT Number: DE130678896 Person responsible for content according to § 55 of the German RStV [Interstate Broadcasting Treaty] and § 5 of the German TMG [Telemedia Act]: Ingo Wessel For information on data protection and conditions of use click here: Corporate Design + Web Design: Silke Lohrmann, Friederike Boock www.lohrmannboock.com Programming: Nina Weissenfeldt www.weissenfeldt.de USP Coaching Developing the personal entrepreneurial vision as a conceptual unique selling proposition. Coaching the entrepreneurial personality all the way to the start of implementation. gastronomic trend tour Selection, organisation and personal guide of a tour of hospitality locations in a trend-destination, added with evaluation matrix and follow-up workshop. Target-prioritisation-matrix Simultaneous development of the priority objectives of selected projectdeciding factors for a strategy, a concept or a project. Counter layout Optimising the efficient sale at serviced catering counters through design and presentation measures. (Patent by Ingo B. Wessel). Functional diagram Sketchy revision of planning layouts for guest and adjoining rooms with regard to optimum ambience and, at the same time, optimal logistics. For existing and newly planned buildings.Space programme Tabular overview of the requirements on the main and secondary usable areas of a planned project in foodservce, hospitality or retail. Hospitality location analysis Numerically scaled, standardised and weighted assessment of the success factors of a hospitality location with graphical preparation, particularly impressive as a series of location options or multiple locations. Call for tenders Publication, limited public or public call for tenders of a leasing or management property with conceptual design of the content, adverts, checklists, Specifications For integrated locations, individually prepared listing of the performances expected from an operational partner or operator. Prepared template for a leasing/management/ participation/ partner agreement. Tenderer score Numerically scaled and weighted assessment of the characteristics of applications or applicants for operating a foodservice, hospitality or retail object put out for tender. Optimally suited to ensure transparency in the selection process. Operation lease contract Contractual agreement as an integral component of a leasing/ management/ participation/ partner agreement with the contents of the conceptional application entertraining © Presentation of strategic content-related messages for 50 to 1,000 participants by means of a tailor-made media and methodology mix, such as improvisational theatre, in-house documentaries, speeches, shows, trade fairs, open source, outdoor programmes. Extraordinary, specially developed method. Pragmatic, flexible, methodical, structured, reliable, open, dynamic, strong implementation record, solution-oriented, effective... Do you recognise all that? Have you heard it all somewhere before? And isn't that what all consultants and trainers claim to be? I, too, of course, stand for these qualities. With more than 20 years of experience as a consultant and executive in the industry, this is without a doubt something you can expect from me. But ultimately, it's what I can contribute to your business success that counts. In order to do my bit, I need a very good understanding of your business and your situation. And that's exactly where my strength lies, because I acquaint myself with your situation in a short space of time, quickly develop suitable and pragmatic solutions for you and implement them. Furthermore, the chemistry between us must be o.k. To me, that means that we get along well on a human, personal level. Ingo B. Wessel Master grade in Business Administration and Psychology Studies, Ludwig-Maximilian-University, Munich and King‘s College Halifax, Canada Independent entrepreneur since 1986 | Foodservice industry specialist since 1990 Lecturer at Munich University of Applied Sciences 1990 - 95 Entrepreneur of KONZEPTBÜRO since 1995 Member of Leaders Club Germany | Member of the jury of FIZZZ Award Author of specialist books | numerous publications | Keynote Speaker | Presenter Maria Harrasser Qualified hotel manageress BA in Business Specialisation: innovation and management in tourism Competition winner: “Restaurantwelten der Zukunft” [Restaurant Environments of the Future] “Gastronomie Report” (2008) KONZEPTBÜRO Wessel since July 2009 Ingo B. Wessel I Unternehmer set down in the negotiations as well as the tenders for the specifications. Contractual basis for the qualitative supervision of hospitality cooperation in integrated locations.Cooperation Jour Fixe Organisation and personal facilitation of regular coordination talks between operator and landlord, recorded as a practice-oriented update to the operation lease contract. Focus group survey Professionally facilitated survey of selected representatives from the target groups of a hospitality of retail concept. Supplemented with an exhaustive questionnaire. Preparation and facilitation of meetings on the discussion of the results. Toolbox Practice-oriented implementation of foodservice systems; Installation manuals for the setup; operating manuals in checklists, briefs, test forms, placement graphics, etc. Workshop method Target-based but open-ended presentation characterised by its content, of a meeting lasting several hours with the aim of deriving measures for the next steps. gastronomy | cultural venues | leisure properties | destinations Restaurant . Themed Restaurant . Quick Service Restaurant . Bar | Lounge . Café | Coffee Bar . Event Catering . Food Business . Food Court . Museum . Theatre . Opera House . Concert Hall . Palace . Castle | Fortress . Gardens . Visitors’ Centre . Urban Entertainment Centre . Brand World . Science Centre . Leisure Entertainment Park . Sports Venue . Yacht Club . Water Park . Garden Show . Resort . Urban District . Tourist Destination Cooperation Jour Fixe Organisation and personal facilitation of regular coordination talks between operator and landlord, recorded as a practice-oriented update to the operation lease contract. Focus group survey Professionally facilitated survey of selected representatives from the target groups of a hospitality of retail concept. Supplemented with an exhaustive questionnaire. Preparation and facilitation of meetings on the discussion of the results. Toolbox Practice-oriented implementation of foodservice systems; Installation manuals for the setup; operating manuals in checklists, briefs, test forms, placement graphics, etc. Workshop method Target-based but open-ended presentation characterised by its content, of a meeting lasting several hours with the aim of deriving measures for the next steps.

entertraining © Presentation of strategic content-related messages for 50 to 1,000 participants by means of a tailor-made media and methodology mix, such as improvisational theatre, in-house documentaries, speeches, shows, trade fairs, open source, outdoor programmes. Extraordinary, specially developed method. Pragmatic, flexible, methodical, structured, reliable, open, dynamic, strong implementation record, solution-oriented, effective... Do you recognise all that? Have you heard it all somewhere before? And isn't that what all consultants and trainers claim to be? I, too, of course, stand for these qualities. With more than 20 years of experience as a consultant and executive in the industry, this is without a doubt something you can expect from me. But ultimately, it's what I can contribute to your business success that counts. In order to do my bit, I need a very good understanding of your business and your situation. And that's exactly where my strength lies, because I acquaint myself with your situation in a short space of time, quickly develop suitable and pragmatic solutions for you and implement them. Furthermore, the chemistry between us must be o.k. To me, that means that we get along well on a human, personal level. Ingo B. Wessel Master grade in Business Administration and Psychology Studies, Ludwig-Maximilian-University, Munich and King‘s College Halifax, Canada Independent entrepreneur since 1986 | Foodservice industry specialist since 1990 Lecturer at Munich University of Applied Sciences 1990 - 95 Entrepreneur of KONZEPTBÜRO since 1995 Member of Leaders Club Germany | Member of the jury of FIZZZ Award Author of specialist books | numerous publications | Keynote Speaker | Presenter Maria Harrasser Qualified hotel manageress BA in Business Specialisation: innovation and management in tourism Competition winner: “Restaurantwelten der Zukunft” [Restaurant Environments of the Future] “Gastronomie Report” (2008) KONZEPTBÜRO Wessel since July 2009 Ingo B. Wessel I Unternehmer set down in the negotiations as well as the tenders for the specifications. Contractual basis for the qualitative supervision of hospitality cooperation in integrated locations.Cooperation Jour Fixe Organisation and personal facilitation of regular coordination talks between operator and landlord, recorded as a practice-oriented update to the operation lease contract. Focus group survey Professionally facilitated survey of selected representatives from the target groups of a hospitality of retail concept. Supplemented with an exhaustive questionnaire. Preparation and facilitation of meetings on the discussion of the results. Toolbox Practice-oriented implementation of foodservice systems; Installation manuals for the setup; operating manuals in checklists, briefs, test forms, placement graphics, etc. Workshop method Target-based but open-ended presentation characterised by its content, of a meeting lasting several hours with the aim of deriving measures for the next steps. gastronomy | cultural venues | leisure properties | destinations Restaurant . Themed Restaurant . Quick Service Restaurant . Bar | Lounge . Café | Coffee Bar . Event Catering . Food Business . Food Court . Museum . Theatre . Opera House . Concert Hall . Palace . Castle | Fortress . Gardens . Visitors’ Centre . Urban Entertainment Centre . Brand World . Science Centre . Leisure Entertainment Park . Sports Venue . Yacht Club . Water Park . Garden Show . Resort . Urban District . Tourist Destination Emission of hospitality, providing a positive atmosphere in public areas, being reliable partners for gastronomy and retail at a wide variety of integrated locations, such as museums, theatres, concert halls, castles and gardens, hotels, entertainment centres, garden shows, etc. – this is where we provide innovative and established services as well as holistic and sustainable concepts. If you are looking for creative advice and a personal service based on over 20 years of experience in the foodservice, hospitality, and tourism industries with a wide range of independently developed tools and methods, then I would be delighted to hear from you! business idea | profile Developing a hospitality business idea. Deriving it from the market. Publication, limited public or public call for tenders of a leasing or management property with conceptual design of the content, adverts, checklists, Specifications For integrated locations, individually prepared listing of the performances expected from an operational partner or operator. Prepared template for a leasing/management/ participation/ partner agreement. Tenderer score Numerically scaled and weighted assessment of the characteristics of applications or applicants for operating a foodservice, hospitality or retail object put out for tender. Optimally suited to ensure transparency in the selection process. Operation lease contract Contractual agreement as an integral component of a leasing/ management/ participation/ partner agreement with the contents of the conceptional application entertraining © space and functional planning Planning the layout of furnishings, routing, goods management for hospitality premises. Allocation of space.. Statement of investment in furnishings and equipment. economic appraisal Detailed calculation of turnover, cost structures, income and leasing potential of catering and shop units. Scenario analyses. Start-up calculation and development prognosis. potentials analysis | location analysis Deducing visitor and guest potentials for locations with cultural, leisure, hospitality facilities. feasibility study Preparing foodservice and retail facilities. business plan Preparing foodservice activities. expert opinions Preparation of advanced foodservice and retail concepts to serve as a basis for expert opinions on location, construction and investment decisions. operator model Consultation and recommendations for leasing, owner-operated enterprises or holding companies. contract model Preparation of selected material content for leasing and management contracts for service units, in particular at integrated locations. Cooperation Jour Fixe Organisation and personal facilitation of regular coordination talks between operator and landlord, recorded as a practice-oriented update to the operation lease contract. Focus group survey Professionally facilitated survey of selected representatives from the target groups of a hospitality of retail concept. Supplemented with an exhaustive questionnaire. Preparation and facilitation of meetings on the discussion of the results. Toolbox Practice-oriented implementation of foodservice systems; Installation manuals for the setup; operating manuals in checklists, briefs, test forms, placement graphics, etc. Workshop method Target-based but open-ended presentation characterised by its content, of a meeting lasting several hours with the aim of deriving measures for the next steps.