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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 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 2 vom 30.04.2018 Seite 16,17,18,19,20,21

Hot Trend

Hot Dogs: The Next Cool Thing

The better burger boom paved the way for the comeback of another long familiar fast-food veteran: it is not only in Europe that hot dogs have been a street-food staple for a good many decades. Uncomplicated and easily affordable, popular with countless fans of hot sausages. Recently, a large number of foodservice start-ups have recognised that there is still some way to go in terms of quality and price and have dressed up the plain old classic to give it a new, sexier image: better, fresher, bolder. MW

[20711 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 6 vom 02.12.2016 Seite 18,19,20,21,22,23

Hot Trend

A Homely Feeling for Urban Nomads

The new generation of ‘Urban Nomads’ – or should they be called Business Travellers 3.0? – follow the call of their profession from city to city and from country to country. A target group that presents a new challenge to hotels and their ‘public spaces’, which need make guests feel at home at the same time as being infused with local spirit, not to mention being stylish and, if at all possible, located where it’s all at. This demand is served not only by boutique hotels and innovative budget formats, most of them distinguished by integrative lobby concepts: eating, drinking, working, playing and chilling … all designed to be cool and reflect regional characteristics. Established hotel chains are also following this trend. MW

[21231 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 01.02.2016 Seite 8,9,10,12,13,14,16

Food Bloggers

Increasingly Influential

In the majority of European countries, food bloggers are developing into opinion leaders and their judgements are having an increasing impact on the perception of foodservice and foodservice brands. The stars of the scene reach many thousands of readers and are frequently regarded as being cooler than the established media. Additionally, many bloggers have occupied special niches – they write about subjects of particular interest to them and thus create a committed community of people with a passion for good – and honest – food. Therefore, cultivating mutually beneficial blogger relations is set to be an important task on the ‘to do’ list of those of tomorrow’s restaurants that take communication with their target group seriously. Part 2 of our pan-European survey.

[28424 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 21.04.2015 Seite 8,9,10,11,12,14,15,16,18,21

Bakery Cafes

Comfort Food from the Oven

Bread is a staple food in many European countries. Although its traditional variety makes it a very important cultural good, it was subject to the mechanisms of industrialisation over past decades and Europe’s bakers lost a large part of their market to supermarkets and discounters. At the same time, an increasingly mobile society demanded both more and more hand-held snacks and take-aways on the one hand and cosy locations where they could feel at home on the other. Thanks to their baking expertise, bakers can satisfy both needs by adopting a more foodservice-oriented position and profile. Accordingly, bakery cafés rank among the rising gastronomic stars of the last decade. Part 2 of our pan-European survey.

[43626 Zeichen] € 5,75

FoodService Europe & Middle East 06 vom 01.12.2014 Seite 008 bis 021

Sushi Concepts

Increasing Popularisation

Some twenty years after Europeans first made the acquaintance of Japanese fast food, sushi has, for many city dwellers, become a well-established component of their diet. Foodservice entrepreneurs value the good margins and suitability for all possible formats, from take-aways and delivery services to fast casual and fine dining. As has always been the case, most of the markets are dominated by individual players. But, at the same time, there are some reliable brands, often brands with a strong sense of design, that are managing to establish themselves in a segment where confidence in the safety and quality of the products counts for even more than in many others. Part 2 of our pan-European survey.

[40064 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 01.12.2014 Seite 8,9,10,12,13,14,16,18,21

Sushi Concepts

Increasing Popularisation

Some twenty years after Europeans first made the acquaintance of Japanese fast food, sushi has, for many city dwellers, become a well-established component of their diet. Foodservice entrepreneurs value the good margins and suitability for all possible formats, from take-aways and delivery services to fast casual and fine dining. As has always been the case, most of the markets are dominated by individual players. But, at the same time, there are some reliable brands, often brands with a strong sense of design, that are managing to establish themselves in a segment where confidence in the safety and quality of the products counts for even more than in many others. Part 2 of our pan-European survey.

[40065 Zeichen] € 5,75

FoodService Europe & Middle East 06 vom 01.12.2014 Seite 051 bis 053

Management

Obstacles and Opportunities

’Reaching for new opportunities‘ was the slogan of this year‘s European Foodservice Summit. How will the leading players in the sector respond to this challenge? What do they find encouraging? What stands in their way? Where do the opportunities for growth lie? These questions are addressed here, with representative views proffered by Summit participants from six countries around Europe. The statements of the trio of entrepreneurs from France, Russia and Sweden in Part One of our poll paint a divergent picture: hot-house growth in new markets on the one hand, a struggle to survive in a home market that is increasingly under pressure on the other. ir/MW

[13159 Zeichen] € 5,75

 
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