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    Food Service Europe & Middle East Nr. 05 vom 01.10.2012 Seite 008

    Christmas Markets

    Trendy Tradition in the Cool Season

    Held originally throughout the German-speaking cities of Europe for centuries as events where retailers could stock up for Christmas, modern Christmas markets are meeting places for young and old. For today's visitors, many of whom travel long distances just like their forefathers, these temporary villages are a welcome opportunity for finding gifts and making social contacts. Additionally, eating and drinking is at the top of the to-do-list for many people. The choice tends to be characterised by local and traditional products - an opportunity for regional foodservice suppliers to present their specialities. And these markets represent a multi-million euro business. A European overview.

    [31863 Zeichen] Tooltip
    DE: Top Christmas Markets
    € 5,75

    Food Service Europe & Middle East Nr.03 vom 29.06.2009 Seite 020

    Hot Trend

    Image Booster

    Award-winning chefs do it, the young stars of the dining-out scene do it, professional cooks around the world do it ... the cookery-book boom shows no sign of abating. The branded foodservice sector has also discovered this field. In addition to casual dining and QSR chains, one-off concepts with a sharp profile also make use of this tool. The benefits? Cookery books associated with a foodservice name are genuine marketing multi-talents that underscore culinary expertise and quality, and engender trust. They tell stories relating to the gastronomic product and thus give the brand a more sophisticated image. They awaken emotions, the best basis for creating bonds of guest loyalty. MW

    [24209 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.01 vom 12.02.2008 Seite 024

    Hot Trend

    Eating for Health!

    The boom in the health market has generated phenomenal growth for spas, fitness clubs, etc. A segment that used to be a niche market is developing - suitably attired in wellness garb - into the lifestyle standard for broad groups of consumers. A few hours in the sauna, a visit to the thermal baths as a relaxing way to spend an afternoon, a week's rest and recuperation in a wellness hotel - relaxation, regeneration and fitness in harmony with the desire for pleasure. And rounding off the range of services with F&B facilities makes everything perfect for both guests and operators. A subject with a bright future - a tour of Europe to sample the delights of spa cuisine.

    [19985 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.05 vom 04.10.2006 Seite 008

    Organic Ingredients

    Organic Gains Momentum

    The world organic market is estimated to have exceeded the $30-bn mark last year with North America and Europe showing the highest growth rates. In the last 10 years, worldwide demand for organic foods has doubled, and is expected to more than double again in the next few years. By far the biggest market share is held by the retail sector. In the foodservice industry the use of organic produce is still quite rarely to be found - rather with institutional catering than with fullservice or quickservice restaurants. But growing concerns for health issues, the environment and the treatment of animals help to change consumers' and restaurateurs' minds which means that 'organic' (or 'bio') is gaining momentum. A pan-European survey.

    [51621 Zeichen] € 5,75

    Food Service Europe Nr.01 vom 18.02.2004 Seite 010

    Pasta Concepts

    Pasta Is Everywhere...

    ... naturally, on the dinner table at home and in traditional Italian restaurants, too. And this throughout Europe. New, in addition to the dominant full-service scene, is the growing spectrum of fast-casual and quickservice solutions, which include not only classic variations from Bella Italia but also product and concept interpretations from the Far East. Branding and chaining in this segment is still relatively young and almost always nationally oriented. Which means that pasta & noodles continue to have a great potential.

    [47418 Zeichen] € 5,75

    Food Service Europe Trend Edition 2003 vom 22.07.2003 Seite 006

    Food & Beverage

    I Am what I Eat

    'Good-for-me' still is a very important argument in the consumer's decision-making matrix. And wellness is still the catchword. The rising star on the menus is feel-good food: low in fat, rich in vitamins and proteins, with a strong flavour profile, great taste and good looking. Although organic products still are a niche, demand is growing as guests became more critical about the origins of the food they consume. Their search for honesty and trust is immense. Freshness stays one of the most powerful sales words, linking confidence with enjoyment and radiating energy, emotion and experience: on offer is lifestyle, not (only) food. Mediterranean and Asian cuisine continue to dominate the ethnic cooking scene, followed at a considerable distance by North African, Indian and Lebanese flavours and dishes, which sell with imagination. Emotions, fantasy and eatertainment are gaining importance as selling arguments. Authenticity is a must. The dishes of tomorrow will be smaller, lighter, fresher and more varied: nomad eating - eat any time, any where, any meal - will increase. And: the customers of the future will be much more critical and health conscious. Individualism and the wish for flexibility will become much stronger: I am what I eat. 12 statements from 9 countries.

    [26579 Zeichen] Tooltip
    Future Development

    Bread Culture

    Germany: Rising Food Stars 2003
    € 5,75