Innovative Ramen Bar Concept
Introducing a highly modern ramen bar in Austria that integrates advanced technologies, the highest quality standards, and an exceptional customer experience. This concept aims to fill a market gap in technology-driven Asian-inspired gastronomy and establish a new dining culture.
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Introduction
Market Gap
While cities like London or regions in the USA are already benefiting from similar models, there is a significant market gap in Austria in the field of technology-driven Asian-inspired gastronomy.
New Food Culture
The aim is to establish a new food culture and to meet the growing demand for Asian cuisine in the dynamic fast-casual dining segment.
Digitalisation Pioneer
This ramen bar not only offers culinary innovations but also positions itself as a pioneer in the digitalisation of the catering industry.
Two-Storey Design and Layout
1
Ground Floor
Order terminals and open preparation station, where chefs prepare dishes fresh behind the counter. Kitchen areas discreetly arranged in the rear.
2
First and Second Floors
Seating areas designed for both individual guests and groups.
3
Take-Away Option
All dishes are available for take-away, ensuring flexibility for various customer groups.
Digital Self-Ordering
Interactive Terminals
Offer customers an intuitive and visually-supported ordering experience.
Efficient Order Processing
Enable easy navigation through the menu, detailed presentations of ingredients and dishes, and efficient transmission of orders directly to the kitchen.
Reduced Staffing Requirements
Digitalisation reduces staffing needs, increases efficiency, and minimises ordering errors.
Personalisation Options
Innovative features such as calorie information display and topping recommendations based on customer preferences.
Transparent Preparation
Open Kitchen Architecture
Allows guests to observe the entire preparation process, building trust and emphasising freshness and quality.
Chef Interaction
Creates a sense of connection between customers and chefs, elevating the dining experience.
Sustainable Practices
Integration of modern kitchen equipment and sustainable practices appeals to conscious consumers.
Individual Dish Configuration: Broths and Stocks
Tare Variants
  • Shoyu-tare (soy sauce base)
  • Miso-tare (white, red, mixed miso varieties)
  • Shio-tare (salt base)
Additions
  • Dashi (kombu, bonito flakes, sardines)
  • Bone broths (chicken, pork, beef, duck)
  • Vegetable broth with onions, leeks, ginger, garlic
  • Kombu as a source of umami
Individual Dish Configuration: Pasta
Noodle Variants
  • Thin Hakata-style noodles
  • Medium-thick, wavy noodles
  • Thicker, slightly wavy noodles
Additional Options
  • Gluten-free alternatives (rice and buckwheat noodles)
  • Wholemeal varieties
  • Different alkali contents for specific textures
Individual Dish Configuration: Proteins
Meat
  • Chashu (pork belly or shoulder)
  • Grilled chicken
  • Thinly sliced beef
  • Duck
Fish & Seafood
  • Shrimp
  • Scallops
  • Crab meat
  • Grilled salmon
Vegetarian/Vegan Alternatives
  • Tofu (silken or fried)
  • Tempeh
  • Seitan
  • Vegan chashu alternatives
Individual Dish Configuration: Vegetables & Mushrooms
Classic Options
Bamboo shoots, soybean sprouts, spinach, pak choi, corn
Mushrooms
Shiitake, enoki, oyster, button mushrooms
Additional Ingredients
Carrots, lotus root, sweet potatoes, fresh herbs (e.g. shiso leaves)
Individual Dish Configuration: Toppings and Seasoning Oils
Seasoning Oils
  • Chilli oil
  • Black garlic oil
  • Roasted sesame oil
Aromatic Components
  • Garlic
  • Ginger
  • Shallot oil
  • Shichimi Togarashi
  • Fermented yuzu pastes
Contemporary Design and Efficiency
Minimalist and Modern Design
Creates an inviting atmosphere oriented towards urban aesthetics and comfort.
Sustainable Architecture
Selection of materials and lighting designed to support the overall brand image while promoting sustainability.
Multi-functional Areas
Optimised for both groups and individual guests, ensuring a high degree of flexibility in the available space.
Efficiency and Quality
Quick Preparation
Optimised work processes ensure quick preparation times while maintaining an unparalleled taste experience.
Advanced Equipment
Use of advanced kitchen equipment ensures consistency of dishes while minimising production costs.
Sustainable Supply Chain
Structured to prioritise regional ingredients, guaranteeing freshness and sustainability.
Current Property Photos
Target Group Analysis
Young Adults
16–45 years with a preference for innovative catering concepts.
Professionals
Looking for high-quality meals in a short amount of time.
Families and Groups
Who appreciate an interactive and personalised dining experience.
Conscious Consumers
Who value transparency and sustainability.
Market Potential
Identified Market Gap
The Asian catering market in Austria is underdeveloped.
Sustainable Growth
Increasing demand for fast-casual concepts.
International Validation
Successful models like Ichiran Ramen or Marugame Udon demonstrate the economic attractiveness of such concepts.
Innovation Potential
The combination of technology and culinary diversity creates a strong differentiation.
Financial Forecasts
£500K-£800K
First Year Revenue
Projected revenue target for the initial year of operation.
2-3
ROI Years
Expected return on investment within 2-3 years.
Efficient operations through digitalisation reduce staffing needs and minimise resource waste. The concept offers attractive margins with low production costs and high price acceptance. Scaling through franchise models can significantly increase profitability in the long term.
Expansion Strategy
1
Pilot Project
Klagenfurt as the starting point for the innovative ramen bar concept.
2
Long-term Expansion
Planned locations in Vienna, Graz, Linz and Salzburg, as well as the development of a franchise model.
3
International Orientation
Potential for expansion into other European markets.
Site Analysis and Financial Planning
Market Dynamics
  • Continuously increasing demand for Asian cuisine
  • Hardly any competition in Austria
Site Criteria
  • High footfall, urban environment
  • Excellent visibility and easy accessibility
  • Proximity to shopping centres, universities or office areas
Investment Overview
£200K
Site and Furnishings
Including design and interior
£50K
Technology
Digital terminals and IT
£30K
Marketing and Opening
£60K
Working Capital
Additional Items: Sustainable Packaging and Logistics: £20,000
Total Initial Investment: £400,000
Invitation to Invest
Unique Concept
"ASIAFRESH®" combines culinary excellence, technological innovation, and modern design.
Market Positioning
Pioneer in technology-driven gastronomy, addressing trends like customisation, sustainability, and efficiency.
Growth Potential
Strategic expansion from Klagenfurt to other Austrian cities and beyond, offering enormous growth potential.
Investment Opportunity
Low operating costs, attractive profit margins, and strong customer loyalty make this a sustainable and lucrative investment.