Hofbräuhaus: A Completely Authentic German Experience
When Franz Krondorfer was designing the menu for Hofbräuhaus Las Vegas, he worked diligently to establish the food’s authenticity. By Jessica Jones
30
05, 2021
30
04, 2021
Hofbräuhaus: Drawing on Experience as an Air Force Avionics Expert
Linda Carlins Herrera joined the Air Force directly after high school and was specially trained to work on aircraft avionics systems – a skill she would use later in life while working for NASA as a test engineer for the space shuttle program that built the International Space Station. By Jessica Jones
7
07, 2020
Leading the Outdoor Dining Trend
With a growing demand for al fresco dining throughout the United States, the timing couldn’t be better to consider a franchise opportunity with outdoor dining options already built into several of its proven business models. By Rochelle Miller
31
03, 2020
An interview with Stefan Gastager, president of Hofbräuhaus America
Hailing from Munich, Gastager was instrumental in bringing the world-famous brand to the U.S. He tells us why he decided to bring Bavarian culture to America and how the brand continues to expand today as its popularity grows. By Rochelle Miller
31
01, 2020
Hofbräuhaus of America sets itself apart with its German dishes – and of course, beer!
Featuring German food, lively music, a festive atmosphere – and its signature Hofbräu beer that has been brewing for more than four centuries, the Hofbräuhaus brand has been growing rapidly since becoming a franchise in America. By Rochelle Miller
31
12, 2019
Hofbräuhaus: Entertainment all year-round
Hofbräuhaus of America is already kicking off 2020 with fun-filled, festive events planned throughout the year, keeping customers coming back not only for its authentic German cuisine, but also for the lively dining atmosphere that has been a cornerstone of the Hofbräuhaus brand. By Rochelle Miller
30
11, 2019
Branded merchandise gives a boost to Hofbräuhaus franchisees
Customers enjoy bringing home a bit of Bavaria with HB merchandise after dining at Hofbräuhaus. By Rochelle Miller