Next Phase: Proprietary Food Concepts

• MOSAIK historically focused on breweries, bars, and beverage operations
• Food concepts operated by local entrepreneurs to leverage local expertise
• Now moving into proprietary, scalable food brands
• Food markets act as low-risk testing and incubation platforms
• Head Chef Björn Weissgerber joins the team
• Collaboration with local chefs, with MOSAIK holding equity
• Concepts designed to scale internationally
• Food brands amplify marketing, culture, and entertainment across venues
• Long-term value creation through owned IP and brand ecosystems

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