Mr. Siebert, what makes the concept of Cava unique?
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Cava is not a classic café and not a typical bar, it is a hybrid place somewhere between cappuccino and concert. I don’t actually come from the gastro, but from the event area. My thought was: Why not create a room where good coffee runs during the day and in the evening culture, music, readings or simply good conversations are the focus? Cava lives from the mix – relaxed during the day, in the evening alive. It’s about vibes, not about rules.
Which target group do you address?
People who are looking for more than just their flat white or their after -work beer. People who are open to culture, exchange, new impulses – but without stiff art claims. Creative, locals, neighbors, musicians, digital nomads, night owls – everything. Basically: everyone who likes to be among people and appreciate atmosphere.
What are the challenge to master so far?
I say it as it is: gastro is not a playground. I had experience with events, with atmosphere and how to bring people together-but everyday gastro life brings very own construction sites. A lot comes together from official paper war to sound insulation to staff. The biggest challenge? To keep the energy and not to lose yourself in day -to -day business. But: If you have good people around you, everything works.
What do you give founders in gastronomy?
Don’t fake it. Really do it. In the gastro, people immediately feel whether you are serious or just want to sell a “concept”. Find your fellow campaigners you can rely on. Stay flexible, but pull your basic idea through. And: don’t just build a place – build a community. If you can link culture, enjoyment and encounter with each other, you don’t just have a shop – you have a stage for real life.
date: 2025-08-13 23:54:00