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FoodService Europe & Middle East 1 vom 23.03.2022 Seite 30,31,32

Alternative Proteins

“Plant-based food is here to stay!”

Are protein substitutes just a passing trend or are the new products based on plants, cells, fungi and the likes actually here to stay? We have taken a trip into the kitchens and a look inside the heads of restaurateurs, suppliers and customers to find out just how relevant this new industry is.

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Vegetarians in... / Flexitarians in... / Vegans in... / Pescatarians in...
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FoodService Europe & Middle East 5 vom 11.10.2019 Seite 6

The World by Numbers

Mobile Payment

According to the ‘Mobile Payment Report 2019’ published by PricewaterhouseCoopers (PwC), mobile payment* is used much more frequently in Turkey, Belgium and the Netherlands than in German-speaking countries. Although mobile payment is gaining tractio

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Which payment methods are used?
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FoodService Europe & Middle East 5 vom 11.10.2019 Seite 8,9,10,11,12,13,14,15

Vegan Concepts

Plant-powered Europe

As more people are reducing their meat intake, plant-based dishes are moving into focus – both at home and out-of-home. While major chains throughout Europe are adding vegan offers to their menus, some operators have decided to go all vegan. Our correspondents report.

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FoodService Europe & Middle East 5 vom 11.10.2017 Seite 18,19,20,21,22,23

Hot Trend

Offal on Offer

Heart, kidney, tripe, liver or T-bone steak – they’re all parts of an animal. Why do we make a distinction between worthwhile and less worthwhile bits? Innards are a component of living creatures, just as much as the filet cuts which are so popular. To despise the former is actually profoundly irrational and, in any case, attitudes vary across Europe.

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FoodService Europe & Middle East 2 vom 19.04.2017 Seite 24,25,26,27,28

Hot Trend

Restaurants with a Garden

From nose to tail, from root to stalk – sustainable use of meat, fruit and vegetables has been a trend for years now. Restaurants all over Europe are taking it one step further: they grow their own vegetables and herbs to use them in their kitchen. Those restaurants can be in the middle of nowhere or in the midst of buzzing cities like Paris, London or Berlin. Their gardens cover ground among housing complexes, on hotel roofs or on real farmland. Daniela Dietz

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FoodService Europe & Middle East 6 vom 02.12.2016 Seite 18,19,20,21,22,23

Hot Trend

A Homely Feeling for Urban Nomads

The new generation of ‘Urban Nomads’ – or should they be called Business Travellers 3.0? – follow the call of their profession from city to city and from country to country. A target group that presents a new challenge to hotels and their ‘public spaces’, which need make guests feel at home at the same time as being infused with local spirit, not to mention being stylish and, if at all possible, located where it’s all at. This demand is served not only by boutique hotels and innovative budget formats, most of them distinguished by integrative lobby concepts: eating, drinking, working, playing and chilling … all designed to be cool and reflect regional characteristics. Established hotel chains are also following this trend. MW

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FoodService Europe & Middle East 3 vom 30.06.2016 Seite 8,9,10,12,13,14,15

Foodservice at Train Stations

Next Stop: Foodservice Destination

Railway stations in Europe are today much more than just travel hubs. In recent years they have been turned into shopping and foodservice destinations in their own right, attracting not just thousands of travellers daily, but also office workers and people living in the neighbourhood. Thus more and more international and national foodservice brands are eager to get a foothold at these high-frequency locations, which serve as a showcase for their brands. Whilst speed and good value are most important for commuters, holiday and business travellers are increasingly putting emphasis on the quality, freshness and artisan production of the F&B offer. Part 2 of our pan-European survey.

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D: Top 10 Railway Stations – Station travellers and visitors SE: Types of Travellers - Traveller Type / Travel Time / Spent in Station
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FoodService Europe & Middle East 5 vom 20.10.2015 Seite 8,9,10,11,12,13,14,16,17

Gourmet Burgers

Simple, yet Sophisticated

It was many years ago that the burger began blazing its successful trail around the world as a quickservice product. McDonald’s and Burger King made sure that every child in every country knows what this symbol of the American way of life is all about. In the meantime, however, numerous chefs and restaurateurs have seen that the basic idea – a meat patty between two bun halves – has the potential to be much more than just a hamburger or cheeseburger. Indeed, the burger has developed into a creative arena for extraordinary recipes. At the same time, expectations have risen with respect not only to ingredient quality but also to individuality, sustainability and the ambience. Simple, yet sophisticated, better burgers fit in perfectly with today’s fast-casual boom and now rank among the fastest growing categories in the business. Part 2 of our pan-European survey.

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D: Best Burger Bars – Based on TripAdvisor comments
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FoodService Europe & Middle East 2 vom 21.04.2015 Seite 22,23,24,25

Hot Trend

Places to Unwind

Outdoor eating places are more popular among city dwellers than ever before. Barely have the first signs of spring arrived before guests begin filling the terraces – the most coveted places have an idyllic country atmosphere but are only a stone’s throw from the city, if not downtown itself – and that’s possible anywhere a river flows through the city centre. In many cases, municipalities and project developers are turning their attention to urban river banks and transforming them from neglected commercial or industrial spaces into areas where people can relax and feel at home, especially when foodservice outlets are close at hand (Part 2). MW

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FoodService Europe & Middle East 1 vom 27.01.2015 Seite 22,23,24,25

Concepts to watch

Concepts to watch

Austria The Best of Bread and Wine Ströck-Feierabend, the new evening tavern run by Ströck, one of Vienna‘s large bakery chains, combines the best of bread and wine in a bold symbiosis. To achieve this, five experts from Ströck‘s tried and tes

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