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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 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 4 vom 23.08.2018 Seite 8,9,10,11,14,15,16,17,18,19

Food Courts 3.0

Culinary Hotspots

Originally food courts were conceived as central, efficiently organised food and drink supply points for hungry and tired shoppers. So if earlier mainly high-profile fast-food brands were placed round the joint seating arrangements, today‘s modern food courts increasingly feature regionally-based players with a high-quality yet relatively low-priced range. More and frequently even from top chefs! A combination which is very attractive to foodies and gourmands and makes them culinary hotspots in their own right. Part 2 of our pan-European surveys showcases some further notable examples.

[31536 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 30.04.2018 Seite 8,9,10,11,12,13,14,15

Craft Beer Concepts

Diversity on Tap

The craft beer movement is the perfect example of a new quality awareness in European foodservices: craftsmanship, a positive attitude towards experimentation, and individuality as a counterpoise to mass taste and an often increasing uniformity in the range of food on offer. How exciting – and, yes: loved by many – foodservice can be, when it adopts these principles, is shown by our examples of craft beer driven concepts from four further countries. Part 2 of our pan-European survey.

[33576 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 01.12.2017 Seite 8,9,10,11,12,13,14,15,16

Foodservice in Food Retail

Fighting for the Stomach Share

Although food retail and foodservice are two discrete entities with expertise in one not necessarily meaning expertise in the other, both segments are growing closer and closer together. This process is driven by the growing need of consumers for quick, uncomplicated catering while they are on the move. In times when less and less cooking is done at home the two segments are fighting for the ‘stomach share’. So more and more food retailers are supplementing their range with convenient take-away offers, ready-to-eat products, or even foodservice facilities for eating on the spot. Part 2 of our pan-European survey.

[33166 Zeichen] € 5,75

FoodService Europe & Middle East 3 vom 28.06.2017 Seite 8,9,10,11,12,13,14,15

Cruise Lines

From Luxury to Mass-Market

Europe is in cruise fever! According to the Cruise Lines International Association (CLIA), in 2016 a record number of 6.7 m Europeans went on a cruise. That equals a rise of 3.4% on the previous year. The Germans, British and Irish in particular love this all-inclusive, no-cares holiday at sea. One reason for its growing popularity: cruises combine lifestyle with variety and comfort – at a frequently impressive price-performance ratio. The ships, and how they are equipped, are becoming increasingly important when it comes to selecting travel. Almost taken for granted: a luxurious catering programme with plenty of variety, more and more frequently sponsored by well-known chefs and (international) brands. Part one of our pan-European survey.

[25583 Zeichen] Tooltip
TUI Group: Cruises 2014-2016
€ 5,75

FoodService Europe & Middle East 2 vom 19.04.2017 Seite 8,9,10,12,14,15,16,18,21,22

Burrito Concepts

Rolling up the Fast-Food Market

The burrito has long been domesticated in the USA: immigrants from Mexico imported this staple food from their homeland, and chains like Taco Bell spread the concept of filled pastry cases all over the country. On the West Coast, health-conscious Californians developed the traditionally nutritious working-class food into a modern dish, tailored to the needs of the urban office worker. And new, fresh casual brands, such as Chipotle, made it their signature item. Over recent years, more and more European caterers, particularly start-ups, have been discovering the product as a trend-setting alternative to burgers and all that goes with them. After all, the demand for fast, healthy and fresh food is growing here, too – a trend, the ‘Mission style’ burrito mirrors perfectly.

[39919 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 02.12.2016 Seite 8,9,10,11,12,13,14,15,16,17

Vegan Cuisine

Good Food, Clean Conscience

Vegetarianism and veganism were long considered in Europe as ascetic and prohibition-obsessed lifestyles, propagated by only a small group. For some years now, however, the industrialisation of foodstuff production from animal sources and concern about diminishing resources have caused more and more people, particularly young people, often in urban environments, to give up food and beverages which may cause harm to animals. Restaurant owners offering their guests solely vegan food are niche operators, but they are growing in number, and now you can enjoy the best food and drink, not in self-denial, but with a good conscience.

[36938 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 04.10.2016 Seite 8,10,12,13,14,16,17,18

Chicken Concepts

From Everyday to Cool and Trendy

Poultry is one of the most versatile foodstuffs and, accordingly, an indispensable aspect of regional cooking, not to mention a variety of foodservice concepts from fast food to, at least, casual dining. Inexpensive to buy, perceived as healthy and compatible with most eating trends and ideologies, chicken & co. are to be found on almost every menu. And increasingly as the star products of special concepts that are rediscovering poultry and giving it a creative boost. Part 2 of our pan- European surveys on chicken concepts.

[31650 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 18.04.2016 Seite 8,9,10,11,12,14,15

Foodservice at Train Stations

More Choice for Travellers

Today, railway stations are no longer just places where trains arrive and depart but also everyday provisioning locations providing basic shopping, eating and drinking facilities for people passing through. Accordingly, a wide-ranging portfolio of high-grade culinary options is a must for the owners of ever more railway stations whereby world-famous brands play a major role alongside regional companies that provide the all-important local colour. Part 1 of our pan-European survey.

[28457 Zeichen] Tooltip
UK: Top 10 Stations – Annual footfall (2014) VyTa S. Margherita Boulangerie – results in 2015 E: Category Mix – % of total foodservice outlets in train stations 2014
€ 5,75

 
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