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    FoodService Europe & Middle East 2 vom 19.04.2017 Seite 24,25,26,27,28

    Hot Trend

    Restaurants with a Garden

    From nose to tail, from root to stalk – sustainable use of meat, fruit and vegetables has been a trend for years now. Restaurants all over Europe are taking it one step further: they grow their own vegetables and herbs to use them in their kitchen. Those restaurants can be in the middle of nowhere or in the midst of buzzing cities like Paris, London or Berlin. Their gardens cover ground among housing complexes, on hotel roofs or on real farmland. Daniela Dietz

    [19937 Zeichen] € 5,75

    FoodService Europe & Middle East 4 vom 31.08.2016 Seite 20,21,22,23,24

    Hot Trend

    Here Comes Latin America!

    In recent years, Latin American cuisine and its gastronomic matadors have been causing a stir in various international gastro rankings – especially Peru, which can boast a culinary tradition characterised by a variety of international influences from, for example, Spain, Africa and Japan. More and more guests in Europe’s large cities are discovering the delights of Peruvian cuisine, in particular the national dish, ceviche. Not forgetting, pisco sour – a cocktail that is not only popular in Peru and has the potential to be a great hit. Peru & co. are a source of inspiration for an increasing number of foodservice concepts in Europe – here is a selection of trend-setting establishments. MW

    [18047 Zeichen] € 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 16.02.2009 Seite 018

    Hot Trend

    Exclusive Retreats for High Yield Passengers

    Premium customers are the most coveted in the airline business. In the battle to attract this high-grade clientele, more and more airlines are banking on pre-flight services. Hence, a general improvement of lounge facilities can be observed worldwide. First and business class customers, as well as frequent flyers, can take advantage of luxuriously equipped airline lounges meeting five-star standards. A luxury, by the way, that can also be purchased without frequent flyer miles thanks to companies such as Priority Pass. Increasingly, the upgrading programme also includes a range of food & beverages that is no longer limited to a selection of snacks. Here is an overview including some examples of lounges run by the airport operators or ground services contractors themselves. MW

    [28661 Zeichen] Tooltip
    Best 1st Class Lounges - Skytrax-Ranking 2008
    € 5,75

    Food Service Europe & Middle East Nr.05 vom 10.10.2008 Seite 024

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    Natural Winners

    Green light for salads: Leitmotifs such as bio, wellness and nature, not to mention the trend towards a semi-vegetarian diet, are making salads ever more popular: a field of activity for an increasing number of specialists. Adaptable, variable and compatible with ethnic cuisine of all kinds, as well as scalable over the spectrum from snack-sized to a main course, this culinary all-round talent is ideal for everyone from Slow food fans to multitaskers on the move. Freshness, variety, cross-over ideas and customising are the landmarks along the way to guest acceptance, as our tour of Europe shows.

    [17948 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.03 vom 20.06.2006 Seite 022

    Hot Trend

    Fresh, Tasteful, Good for Me!

    Fresh salad, a classic dish with a long tradition as starter or entrée in the Mediterranean region. In the rest of Europe, however, it led somewhat of a shadow existence until around ten to twenty years ago. Since then, salads have moved dramatically into the spotlight. Now, no matter whether as a light snack for between meals - either eaten on the spot or to go - or as an alternative main course, salads are en vogue and not just among female guests either. With the growing trend towards wellness, salads continue to blossom: as a sign of freshness in self-service operations, as a creative showcase in fine-dining restaurants, as main conceptual ingredient of a new wave of young fast-food formulas. But what are today's potential hits? Seasonal accents. A mix of salads and vegetables - both exotic and re-discovered domestic varieties. New basic ingredients, such as couscous and quinoa. All kinds of nuts, grains and seeds. Lots of herbs, fresh of course. Original dressings and, spreading rapidly: individual preparation. A foray into the world of salad trends, concepts and innovations. MW

    [23876 Zeichen] € 5,75