Green, Healthy & Affordable

Restaurants at universities face different challenges to those confronting concepts open to the general public. Their turnover is largely dependent on the number of students who, however, can find a growing number of inexpensive, high-quality alternatives to the refectory on the local high street. Over recent years, student expectations have risen to the same extent as public foodservice facilities have become more professional. At the same time, low prices remain the most important criterion for eating at a university restaurant. More than other segments of society, students tend to prefer organic, healthy cuisine. And, in many cases, they are happy to go without meat. Europe's university restaurants are adapting to these demands and becoming more attractive and greener.

[41377 Zeichen]

Campus Catering * - in EUR m

D: University Foodservice - the Top 10 in 2011

€ 5,75

Liz Doherty (Foto) wird von Januar an Chief Financial Officer (CFO) beim Hersteller von Haushalts- und Körperpflegemitteln Reckitt Benckiser (RB) plc., Slough/England. Seit 2006 ist die Britin Non-Executive Director des Braukonzerns SABMiller - ein Manda

Schwieriger Balanceakt für Freitag

Gebäck-Hersteller kalkuliert hart im Preiseinstiegsbereich - Ehrgeizige Ziele für 2009

Verden. Schwankende Rohstoffkosten machen dem Kekshersteller Freitag zu schaffen. Doch von der Wirtschaftskrise zeigt sich das Familienunternehmen nahezu unberührt. So hat sich Mit-Inhaberin Anita Freitag-Meyer auch für 2009 ehrgeizige Wachstumsziele ges

BODYWEAR HERBST 2009

Selbstbewusst in Spitze

Die Branche zeigt sich auf der Pariser Wäschemesse Salon de la Lingerie und der Stoffmesse Interfilière selbstbewusst und geschäftig. Jedoch: Auf Ausstellerseite fehlen einige Anbieter. Die Einkäufer aus den USA bleiben zuhause.

Es ist Sonntag, in Paris. In der Metro zur Porte de Versailles, dort wo der Salon de la Lingerie stattfindet, ist es ruhig. Kein hektisches Treiben, kein Drängeln, jeder bekommt einen Sitzplatz. Denn die Messe beginnt dieses Mal nicht mehr an einem Samst

Cannes im Stimmungstief unter Palmen

Handelsimmobilienbranche in Warteposition - Projekte platzen - Weniger Andrang auf der Mapic

Cannes. Blauer Himmel und strahlender Sonnenschein sorgten auf der Mapic, die am vergangenen Freitag in Cannes zu Ende gegangen ist, kurzfristig für gute Laune. Über die trüben Aussichten für die Branche konnten sie nicht hinwegtäuschen. Selbst Optimiste

OMD-NACHRICHTEN

Agof will Page Impressions neu definieren Die Arbeitsgemeinschaft Online-Forschung (Agof) will gemeinsam mit der IVW die Kontaktgröße Page Impression (PI) überarbeiten. Dies begründet das Gremium mit der Tatsache, dass PIs als Benchmark zur Bewertung von

Labels to watch

Sortimente brauchen immer wieder neue Produkte und neue Namen, um spannend zu bleiben.

80%20%. Die New Yorker Schuhdesignerin Ce Chin hat ihre Kollektion 80%20% - kurz EightyTwenty - entwickelt "für moderne junge Frauen, die die meiste Zeit in ihren Lieblingsjeans verbringen" entwickelt. Den Namen des Labels erklärt Chin damit, das junge F

Fast-Food Icon Re-invented

Hamburgers: the prototype product of the big fast-food chains made in the USA - loved and decried equally. It was their fate to be standardised and, despite the not inconsiderable marketing input of the big players, fall in the rather unspectacular category of a commodity product. They are also a big and long-running attraction at numerous American-themed restaurants, diners and sports bars throughout Europe, starting with names such as Hard Rock Café or TGI Friday's back in the seventies. The new wave of gourmet burger bars, however, relies on creative recipes inspired by international cuisine and a decisive quality approach, often including the use of organic produce. Which adds up to a new sex appeal: added value for health-conscious, quality-minded, urban target groups.

Fresh, Tasteful, Good for Me!

Fresh salad, a classic dish with a long tradition as starter or entrée in the Mediterranean region. In the rest of Europe, however, it led somewhat of a shadow existence until around ten to twenty years ago. Since then, salads have moved dramatically into the spotlight. Now, no matter whether as a light snack for between meals - either eaten on the spot or to go - or as an alternative main course, salads are en vogue and not just among female guests either. With the growing trend towards wellness, salads continue to blossom: as a sign of freshness in self-service operations, as a creative showcase in fine-dining restaurants, as main conceptual ingredient of a new wave of young fast-food formulas. But what are today's potential hits? Seasonal accents. A mix of salads and vegetables - both exotic and re-discovered domestic varieties. New basic ingredients, such as couscous and quinoa. All kinds of nuts, grains and seeds. Lots of herbs, fresh of course. Original dressings and, spreading rapidly: individual preparation. A foray into the world of salad trends, concepts and innovations. MW

Champagne Meets Chagall

Museums are booming. Particularly the temples of art. And what could offer a better setting for lifestyle restaurants, bars and cafes than extravagantly designed cultural hot spots? The simple cafeteria has had its day. Modern museum catering manages the split between midday bistro cuisine and evening fine dining, with a considerably higher average bill. Guests cover a broad spectrum: scene aficionados, tourists, local culture gourmets. Beyond this, the evening catering business plays an enormous role in attracting a regular clientele and boosting sales. The trend across Europe towards innovative foodservice concepts in a museum context is significant - here is an attractive selection. Part 1.

[36647 Zeichen]

Museum & Foodservice

€ 5,75