Overview

• A Munich restaurant began operating as Café Buur for brunch and Hamburgerei for dinner at the same location since late May.
• The shift involves a midday swap of decor, table settings and staff attire to signal the transition from coffee to burger service.
• Owner Constanze Grimmer cited exploding costs and high rents as motivation for adopting the hybrid concept to increase daily revenue.
• Thomas Geppert of the Bavarian Hotel and Restaurant Association noted such hybrid models share fixed costs and improve capacity utilization.
• While still relatively rare, this double-concept approach is viewed by operators as a potential template for other gastronomy businesses facing financial strain.