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.

[55904 Zeichen]

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

NL/Belgium: other Festivals

€ 5,75

Inspiring International Insights

In London this January, Leaders Club International awarded Palms for the second time for young, highly innovative foodservice concepts in Europe. Here we take a look at the nominees: twelve extremely energetic formulas from eight countries - each one exporting its very own values and ideals. www.leadersclub.de/eu

Nostalgic Idylls and Modern Glitter Worlds

Christmas Markets - in some cases their beginnings go back to the 15th century. Germany is regarded as the cradle of the Christmas Market idea. But, all over Europe, Christmas Markets are the public attraction, for both locals and tourists equally. Along with the historical and traditional markets at central locations in Europe's towns and cities, for some years now a further, new market genre has been providing incentives to bring more people to the retail sector during Advent: modern interpretations of the Christmas spectacle at new locations, such as shopping malls, leisure parks, or even mountain tops. The traditional and the modern are combined: snack stands are an indispensable sales earner. After all, just under 60% of visitors surveyed say that something good to eat is their most important motive. Our survey presents 26 striking scenes in 11 countries.

[26912 Zeichen]

Why Visitors Come

Visitors' Origins

€ 5,75

Fresh, Fast, Attractive

A new restaurant category is currently the subject of intensive discussion among experts: fast casual - to put it simply, a sexy symbiosis of the best aspects of fast food and casual dining. And, it seems, this is exactly what modern city dwellers have been looking for. The category was born in the USA, where over 50 fast-casual concepts are to be found at present. Only a few fast-casual concepts have so far seen the light of day in the 'Old World'. However, those that have done so are certainly interesting. What they have in common is that they make eating quickly a pleasant experience, offer appealing food with 'value added' and very good value for money. We portray leading players in half a dozen European countries.

[42040 Zeichen]

Convergency

FC: Success Formula

€ 5,75

The Basis: Baking Expertise

Bakery cafes: in many parts of Europe, they are a familiar sight as extensions to traditional bakers' shops. In terms of product spectrum and sales weighting, they represent a significant step forward compared to take-away sales of bakery snacks that, at best, might be coupled with a few (standing) tables for on-site consumption. Generally speaking, the bakery sector has seen considerable rationalisation over the past decade, with an increase in higher-margin foodservice activities and a switch from on-site making and baking to baking-off industrially-produced part-baked products. Today, the sale of snacks is an important source of growth for bakeries of all kinds, from individual craft operations to local chains or supra-regional brands. Bakery cafes practice - or simulate - a successful competence transfer from basic business in the direction foodservice. A pan-European survey.

[50039 Zeichen]

D: The Biggest Bakers

Top US Bakery Cafe Chains

Spain: Top 10 Bakery Cafes 2004

€ 5,75

Fresh Ideas

Young, creative concepts from all over Europe: our virtual study tour reveals a number of key trends. Apart from strong dynamics in the fast-casual field, there is a striking large number of concepts focusing on healthier menus and healthier ingredients in terms of organic products or fair-trade sourcing. Combined, multi-use options include a mix of foodservice and retail outlets/gyms. From Scandinavia to Italy, wine and wine bars are very much en vogue - including new self-service solutions.

Fast, Light and Exotic

Until the mid-1990ies, only few Europeans knew about Japanese fast food and only few restaurateurs would have thought about offering their guests small portions of food on conveyor belts. Accompanied by the rise of the New Economy the lifestylish experience of eating raw fish and rice dishes in an uncomplicated and laid-back environment has become quite fashionable among big city office workers. But since the collapse of many start-up companies and fast-rising IT-stars also many ambitious plans for sushi-bar chains have been cut down to rather modest dimensions. Nevertheless, in most European metropoles sushi has established itself as a still somewhat exotic as well as light and healthy alternative to common fast-food treats. Part 1 of our pan-European survey.

[37943 Zeichen]

D: Top 3

€ 5,75

Rating:

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.