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

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

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.

Rating:

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.