Our mission

We use innovative technology to make gastronomic diversity accessible and an individual experience.

This creates better catering - for people, places and moments.

The team

Tim Plasse

The designer at the interface of brand, gastronomy and the future

Tim combines operational experience with strategic clarity. As a host, entrepreneur and founder of F&B Heroes, he is building a gastronomy that works - economically and humanly.

Whether club, fine dining or robotic kitchen: Tim knows the stage and the backstage processes. His eye is sharpened for concepts that need more than just taste - namely structure, story and scalability.

With F&B Heroes, he accompanies brands and places that want to grow - with system, impact and identity.

Tim's attitude: technology is not a substitute, but a lever. For more creativity. More hospitality. And more time for the essentials.

Kevin Eyber

The enabler
between strategy
and hospitality

Kevin is not a traditional restaurateur - which is precisely why
is so relevant.
As a strategist, consultant and entrepreneur, he brings fresh perspectives to the world of robotic gastronomy.

His drive: building systems that really work - for people, brands and markets. He has founded tech start-ups, designed go-to-market strategies and realized business models under complex conditions.

At F&B Heroes, Kevin is the architect behind what scales: From the idea to the rolling operation, he thinks business with substance and vision.

He believes that hospitality is here to stay - even in an automated world. Perhaps even more than ever.

Alan Ogden

The flavor
creator who dances with
the robot

Alan thinks food emotionally, technically precise - and always to the point in terms of taste. As a star chef, brewer and developer of robotic food concepts, he combines culinary vision with operational excellence.

His origins are not in the laboratory, but at the big family table in the south of the USA - where good food brings people together. He still lives this attitude today: for him, taste is identity, connection and the basis of a strong product.

At F&B Heroes, he develops dishes that can be prepared automatically - but don't taste off the peg. From product design to plate logic, Alan translates taste into scalable systems with soul.

He has developed menu lines for Condor, cooked for brands such as VaiVai, Klara and Sonamu - and now serves humanity through technology.

Our principles

01

Network instead of ego system

We think collaboratively. Our strength lies in the interaction between partners, developers, doers and hosts. We combine technology, cuisine and entrepreneurship - for more impact, less individual struggle.

02

Technological progress with purpose

Robotics, automation and smart systems are not an end in themselves. We use technology specifically to simplify processes, ensure quality and relieve the burden on people - not to replace them.

03

Sustainability as an operating principle

Less food waste, more efficient processes, lower energy consumption. Our solutions not only make economic sense - they also enable a more responsible use of resources.

04

Culinary First - taste counts

Technology should never be more important than taste. Our dishes are fresh, warm, wholesome - and based on functional, modern everyday cuisine. Freshly cooked, convincingly tasty and designed to be scalable.

05

Business with substance

We do not develop tech demos, but functioning business models. We focus on profitability, scalability and practicability - so that good ideas don't get stuck in the concept phase.

F&B Heroes Legacy

From the gastronomy industry. For the gastronomy.

‍F&BHeroes was born out of practical experience - out of the desire to make gastronomy more economically stable, more human and more sustainable. Our roots lie in Excel sheets, in real kitchens, in real spaces, in real projects.

We saw this early on:

The gastronomy system is full of passion - but operationally often at its limit. The shortage of skilled workers, increasing cost pressure and changes in consumer behavior demand new answers.

That's why today we are not just consultants, but facilitators for a gastronomy system that is based on system, scalability and substance .

Why this development?

‍Gastronomydoesn't need another concept booklet - it needs models that work. Our development towards robotic gastronomy was not a leap, but a consequence.
We have helped develop dozens of concepts, built brands, tested feasibility - and always recognized the same pattern:

‍It's not a lack of ideas. There is a lack of structural solutions. That's why today we design gastronomic systems that no longer have to fail due to staff availability or location dependency.

Excerpt from legacy use cases - our path to today's positioning

Vipho Long-term support of a successful Asia-Fresh-Casual concept - focus on strategic development, brand management and economic modeling.

‍BélaBéla - Steigenberger Herrenhof, Vienna Development of the entire culinary concept including product portfolio, gastronomic signature and positioning in the hotel context.

Natoo - Frankfurt Airport Product development for a health-oriented grab-and-go concept in a highly frequented traffic location - with a focus on operationalization and product range clarity.

‍Stackmann- Experience gastronomy in a department store Brand and concept development for an immersive gastronomy space in a non-food context - including guest flow, zone logic and storytelling.

‍Urbandevelopment projects (including Main Yard, Frankfurt) Location analyses, profitability calculations and gastronomic scenarios for new urban districts - as a bridge between urban planning and supply concepts.

What we have learned from this

‍‍‍‍‍‍Eachof these projects was a building block. They have shown us where traditional systems reach their limits - and where the greatest potential for real transformation lies.

‍Today, we combine this knowledge with automation, smart processes and scalable formats - to rethink supply: efficient, economical, human-centered.