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FoodService Europe & Middle East 03 vom 26.06.2014 Seite 032 bis 038

Interview

Spreading the Savoir Faire

In taking its smart but cosy bakery-cafes to over 500 branches in 30 countries, France’s Paul has striven to uphold two core values: established family know-how in boulangerie and patisserie; and a commitment not just to French bread but to the ‘French spirit’ in the chain’s identity and methods. Bruce Whitehall talks to Maxime Holder, CEO of Paul International.

[20978 Zeichen] € 5,75

FoodService Europe & Middle East 3 vom 26.06.2014 Seite 32,33,34,35,36,37,38

Interview

Spreading the Savoir Faire

In taking its smart but cosy bakery-cafes to over 500 branches in 30 countries, France’s Paul has striven to uphold two core values: established family know-how in boulangerie and patisserie; and a commitment not just to French bread but to the ‘French spirit’ in the chain’s identity and methods. Bruce Whitehall talks to Maxime Holder, CEO of Paul International.

[20979 Zeichen] € 5,75

Food Service Europe & Middle East Nr.02 vom 17.04.2012 Seite 038

Interview

Dough Doyen

Louis Le Duff, founder and owner of France's Groupe Le Duff, has grown his global foodservice and bakery empire - annual sales nearly EUR 1.2 bn - with the help of two key strategies: he maintains an intense, expert focus on the traditions and technology of dough. And he applies vertical integration 'from fork to fork' (pitchfork to table fork) with his café and restaurant chains operating in tandem with bread and pastry manufacturing. Ever-wider international distribution is aided by franchising, the subject of a best-selling book by Mr. Le Duff. Interview by Bruce Whitehall.

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Sales Mix by Brands

Groupe Le Duff: Development 2005-2012
€ 5,75

Food Service Europe & Middle East Nr.01 vom 10.02.2012 Seite 028

Interview

Asset Builder

A radical programme of outlet improvement, brand building and franchise realignment helped KFC France double its size and achieve the highest sales per store of any of KFC's 110 markets around the world. Ivan Schofield, a Briton who heads the KFC businesses in France, Spain, Germany, and the Netherlands was a key speaker at last September's European Foodservice Summit in Zurich. He explains to Bruce Whitehall the strategies behind the re-energising of a global powerhouse brand in one of Europe's toughest markets.

[21818 Zeichen] Tooltip
KFC: Stores per m Population*
€ 5,75

Food Service Europe & Middle East Nr.06 vom 02.12.2011 Seite 072

Supplier

Flavour in Favour

Widening beverage choice with the simple addition of flavour syrups is contributing significantly to Europe's coffee bar boom. Bruce Whitehall talks to a French maker of syrups for beverages, cocktails and desserts which now sells over 140 varieties worldwide.

[9089 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 28.06.2010 Seite 008

Juice-Bars

Niche Market Full of Energy

Juice - a veritable summer subject that goes perfectly with the current trends towards wellness and health, and that has gained greatly in momentum thanks to the increasing popularity of smoothies in recent years. However, juice bars thrive in countries with lots of sunshine significantly better than in Central and North Europe where it is much more difficult for fruity mono-products to attract customers the whole year round. Thus, in cooler latitudes, the vast majority of formulas of this kind rely on alternatives to survive the winter months. Our pan-European overview introduces the leading players.

[40688 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 16.02.2010 Seite 008

In-Store Restaurants

Culinary Store Experience

It's all about a new generation of in-store restaurants. Generally aimed at attracting customers and making their stay as long as possible, this service was long considered to be too personnel intensive and characterised by fluctuating quality and negative results. Standardisation and, in many cases, the self-service principle have put the genre on track for success. Today, major department and furniture stores, as well as book and shoe shops, use their own or outside foodservice brands as a supplementary attraction offering additional value. Not to mention supermarkets for which associated F&B units represent a marketing and testing module for their product ranges. Part 1 of our pan-European survey.

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Food Sales Mix
€ 5,75

Food Service Europe & Middle East Nr.06 vom 02.12.2009 Seite 008

Branded Hotel Restaurants

Indicators of F&B Expertise

In most European countries, it is still the exception rather than the rule for hotel chains to create their own restaurant brands and multiply them via their own hotels. Partnerships between hotels and external F&B brands are also rare on the continent and that despite the fact that they boost hotels' image and positioning. Our pan-European survey portrays hotel chains - from good and reasonably priced to elegant and expensive - with restaurant brands that underscore the qualities of the hotel and, in addition to hotel guests, attract outside guests, especially locals.

[47177 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 29.06.2009 Seite 008

Tea Concepts

Slow Drink in Fast-Moving Times

A slow drink rather than fast food - a good cup of tea counteracts the increased pace of life in general. Tea stands for unhurried pleasure, for a conscious break during and from the everyday hustle and bustle. It is generally speaking the preserve of individual concepts catering for up-market tastes. However, to achieve greater popularity in the away-from-home market and to stand up to the omnipresent competitor, coffee, it is necessary to bring about some changes in the minds of consumers and thus make the product more attractive. Our European survey shows that gastronomic concepts with an explicit emphasis on tea can be successful - provided the preparation, quality and presentation are up to the mark.

[39630 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 10.10.2008 Seite 008

Food Festivals

Turning F&B into an Event

Generally speaking, everything revolves around fine dining and drinking when people get together to celebrate. Hence, it's no great intellectual leap to the idea of getting together to enjoy exclusive culinary delights in the company of like-minded people. The spectrum covered by such festivals ranges from elite gourmet dinners to mass picnics. In many cases, a multifarious programme attracts gourmets to scenic regions with their own culinary traditions, on which the festivals then focus. And, no less frequently, celebrity chefs, whose creations are normally reserved for their affluent guests, are only too pleased to demonstrate their skills - an ideal opportunity for lovers of the culinary arts to watch them at work, to learn and to enjoy. A pan-European survey.

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Chefs' Ratings - Schleswig-Holstein Gourmet Festival 2008/2009

NL/Belgium: other Festivals
€ 5,75

 
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