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FoodService Europe & Middle East 1 vom 17.02.2021 Seite 20,21,22,23

Mission Zero Waste

Turning waste into magic

Since 2016, Too Good To Go has saved more than 58 m meals – with the help of 30.1 m consumers and close to 50,000 business partners. CEO Mette Lykke talks about the company’s mission and how Covid-19 induced entirely new business partnerships.

[14684 Zeichen] € 5,75

FoodService Europe & Middle East 2-3 vom 29.06.2020 Seite 8,9,10,11,12,13

Fish and Seafood

Fish is fun!

There are many traditional ways to serve fish and seafood. But there are other ways, too. All over Europe, sea-loving entrepreneurs are spicing up the fresh-from-the-ocean dining experience turning all-time classics into must-have cravings.

[18861 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 01.02.2019 Seite 8,9,10,11,12,14,15,16,17

Poké

The South Seas in a Bowl

Many call it ‘the perfect fast food’: poké bowl concepts are right on trend in the metropolises of Europe because they offer an alternative to burgers and the like. The bowls are both healthy and tasty, and perfect for the takeaway market as well. They usually combine a base of rice or other popular kind of grain, such as quinoa, with toppings of marinated fish, vegetables and high-quality culinary dressings. Our correspondents introduce successful formulas from their countries.

[22349 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 01.02.2019 Seite 36,37

Contest

Reaching for culinary glory

The Bocuse d’Or is an event that holds the promise of prestige and success – not only for the contesting chefs. Flavia Fresia reports from the European selection round 2018 in Turin, Italy.

[6927 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 18.12.2018 Seite 8,9,10,11,12,13,14,16,17

Steakhouse Concepts

Meat matters

More and more of Europe’s consumers are concluding that eating less meat is better for the environment and their own health. At the same time, the focus of interest is shifting to the quality of the meat eaten. Steakhouse concepts, that adhere to the highest standards regarding not only raw-material selection but also preparation, offer extraordinary dining pleasure. Moreover, origins, aging and cooking methods represent a great opportunity for storytelling. Part 2 of our European overview.

[32308 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 01.12.2017 Seite 64,65

Supplier

Pasta Perfect

Let’s be honest: nothing can compare to the texture and taste of fresh pasta. But what if restaurant resources don’t allow in-house production? Ebrofrost – the joint venture between German pasta producer Keck Spezialitäten and Danish rice and grains specialist Danrice – holds the answer: Individually Quick Frozen (IQF) pasta. It has all the benefits of fresh pasta combined with the advantage of reliable calculation and speed of service.

[8520 Zeichen] € 5,75

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.

[20948 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 01.02.2016 Seite 18,19,20,21

Concepts to watch

CONCEPTS TO WATCH

Switzerland Forgotten Sausage Classics and Special Beers Since November 2014, in the five-star Widder Hotel in Zurich it’s sausages for all: after all, in the AuGust they serve “excellent specialty sausages and meat dishes, bringing long forgot

[15992 Zeichen] € 5,75

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.

[25329 Zeichen] Tooltip
D: Best Burger Bars – Based on TripAdvisor comments
€ 5,75

FoodService Europe & Middle East 5 vom 20.10.2015 Seite 18,19,20,21,22

Hot Trend

Exciting Movement

The phenomenon is only a few years old, but it has long taken the capitals of Europe by storm: street food, best in the form of markets and festivals. Given the huge rush of enthusiastic street-food consumers, one wonders where all the demand comes from – or drifts from. Street-food markets, with or without food trucks, under a roof or in the open, are more than a passing hype; they are increasingly establishing themselves as permanent or returning institutions and tell a great deal about the preferences of young city consumers when it comes to the type and quality of food eaten out. We feature a selection of the most exciting start-ups. MW

[21174 Zeichen] € 5,75

 
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