Dada to Dinner

How can more people be attracted to museums? One, increasingly popular answer is to offer inter- esting foodservice facilities that, in many cases, come well into the upper-genre bracket. Naturally, such restaurants do not only keep normal museum opening times because business - particularly evening and event business - profits from the unconventional ambience and culturally-charged atmosphere of such settings. Only a relatively short time ago, museum catering was nothing more than a necessary evil: plain and unattractive places where people went because there was no other choice. Today, up-market concepts in designer look, many of which are run by stars of the local restaurant scene, are aimed at lifestyle-oriented clients from the city - and generate visitor synergies for the museums themselves: a great improvement for both sides.

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Future-compatible

How to create foodservice concepts today that will still capture the spirit of the times tomorrow and satisfy future consumer needs and tastes? This is a key question at innumerable symposiums, congresses and market-research projects. One approach is to collect basic facts, study the parameters and evaluate trends. The other, to add intuition and inspiration. The best source of innovative impartiality: travelling, keeping your eyes open and learning. Hence our 'virtual' sightseeing tour of Europe to discover future-oriented ideas for concepts of supra-regional interest. Although the selection is subjective, the perspective is always professional. Country-by-country, we present 25 concepts - some individual, some already multiplied. The spectrum ranges from restaurants for kids to wine bars; from fast-food to a new interpretation of fine dining.