Increasingly Brand Driven

Frequently given by government- related organisations, motorway locations are more and more becoming the territory of multi-national foodservice players. And they have been facing an ever-increasing challenge for several years now. Not only because motorway service areas represent largely mature markets that call for growth on existing sites. But also - and more so - because competition from the foodservice sections of filling stations and truck stops, which are frequently cheaper, mean they must polish up the mostly not-so-good image of the motorway facilities and make them fit for the mobile future. How? In particular, by un-compromisingly branding their outlets and the integrated facilities, most of which are fast-food stores and coffee bars they either run themselves or (increasingly) leave to outside brands. Also important: modern finger-food products and a more complete service for travellers. Part 2 of a pan-European survey. Part 1 has been published in issue 2/2004 and covered Germany, Italy, Spain, Switzerland and the USA.

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AU: Top Players

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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.

Meat-free and Healthy

Everywhere you look, sales of vegetarian meals are rocketing and not just since the BSE and foot-and-mouth crisis either. Vegetarianism has become nothing short of a mega trend amongst young female customers, who are deciding in droves to live on a meat-free diet. We analyse the concepts behind vegetarian restaurants and their evolution as well as the current status of vegetarian meals in 'normal' restaurants.