WHAT WE DO
Bowline is a work in progress, an emerging group of restaurateurs, scholars, and friends primarily based in Copenhagen.
Since the beginning of the COVID-19 crisis, we have been lending an ear and sharing ideas to help each other navigate through these uncertain times.
We initially focused on the imminent re-opening of establishments in Copenhagen.
Our aim was—and still is—to strengthen ties, to pool resources, and to respond to the COVID-19 crisis in a collaborative and constructive manner that prepares the restaurant community for future challenges.
The video above captures the energy and excitement we poured into Bowline in the summer of 2020. Now it’s January 2021. In Copenhagen, a second lockdown is cutting closer to the bone for many in the industry. Nobody is that upbeat anymore, and some beloved restaurants may not survive. But this makes the effort to work together even more critical. So check out what we’re doing, see more videos below… and consider joining us or supporting the industry in your own way.
What we do….and aspire to do
An open resource platform
You’re on it right now. Bowline came about when a group of restaurateurs, scholars, and friends reached out to each other, lending an ear and sharing advice to help navigate through these uncertain times.
Questions on the table: How do we manage our way through the chaos now? And what can we learn from this unprecedented period in our industry moving forward?
Interconnectivity · Responsibility · Resilience · Learning · Impact
Partnership with CBS Kontinuum >
CBS students helped us launch the Seat at the Table survey, and we have since partnered with faculty at CBS to explore how new kinds of research and lifelong learning can exert a positive impact—not only within the restaurant industry, but within the communities they serve.
We put this survey out during the last lockdown to find out how people felt about going back to restaurants again. The overwhelming response (4500 people from around the world in just three days) convinced us that we had to keep working together and supporting each other. We we still are….
Back in the Before Time (when we could meet together face to face) we started brining together small groups to facilitate the kind of collaboration, engagement, and interconnectivity we want to promote through Bowline.
We aspire to build a circular logistics and learning hub connecting Copenhagen restaurants directly with small, local producers.
Last summer, the School of Entrepreneurship at Copenhagen Business school cut some videos (like the one above) about Bowline. Each one captures a different angle on our ongoing conversations about issues and challenges facing the restaurant industry—issues that are even more pressing seven months down the road and deeper into the crisis.