Overview

• Frank Rosin intervened at Heike’s Fritten Eck in Husum, where financial struggles and reliance on frozen products highlighted the need for major changes.
• Owner Heike Stiebel-Hansen initially resisted Rosin’s suggestions, including a proposed shift to a food truck model, citing her reluctance to embrace significant change.
• Tensions escalated when Rosin threatened to abandon the project, criticizing Heike’s lack of commitment to the process of transformation.
• A late-stage agreement led to the implementation of a fresh concept, with initial guest feedback showing positive signs of improvement.
• Meanwhile, Rosin’s work with the Orgelstübchen in Nürnberg remains ongoing, with the owner embracing changes aimed at revitalizing the restaurant’s identity and operations.