Catering near the runway

The trend towards air travel continues unabated. Ever more affordable for many; for others, because time is money, simply the only alternative. That helps to bump up passenger figures to ever new records. Even now some 8 million people get on an aircraft every day world-wide. And the number is increasing. Enormous potential for providing the sort of food-service facilities just right for a positive en route experience and for generating rising non-aviation sales revenue. What has been happening in this segment – where is journey's end? Airport operators from five European countries talk about their food-service strategies. Report: Marianne Wachholz

[23373 Zeichen]

Manchester Airport - Passenger development Helsinki Airport - Passenger development Amsterdam Airport Schiphol - Passenger development Frankfurt Airport - Passenger development Budapest Airport - Passenger development

€ 5,75

19th European Foodservice Summit

Muss Gastronomie sich neu erfinden?

Wieder war das Lake Side Casino Zürichhorn Schauplatz des European Foodservice Summit. Die 19. Ausgabe des Kongresses zog erneut Top-Manager und Unternehmer der Branche aus ganz Europa plus etlichen weiteren Ländern an.

Sandwich Star

Since its beginnings in London in the mid-1980s, Pret A Manger, founded by Julian Metcalfe and Sinclair Beecham, has become a blueprint for melting foodservice and retail: pick up your fresh, pre-packed sandwich from the shelf, for take-away or on-site consumption. Though not the first one in the market place, factors such as obsessive respect for quality ingredients, continuous innovation and a focus on customer communication have singled out Pret as a benchmark brand. www.pret.com

[7858 Zeichen]

Pret A Manger 2007 - 2017 (Europe) - Ø Turnover per European Store in £ million

€ 5,75

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

Perfect Days in Berlin

Dass der Pilotbetrieb in Deutschlands Hauptstadt so was von fulminant vom Start kommen würde, übertraf die hoffnungsfrohesten Erwartungen. Ende Januar ist die dänische Kultmarke Sticks’n’Sushi in Berlin auf Sendung gegangen. Schon in der Startwoche sah das 150-Plätze-Restaurant in der Potsdamer Straße rund 1.300 Gäste. Flashing Food – das beherrschen die Macher wie nur wenige. www.sticksnsushi.berlin

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

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

Aus Liebe zum Brot

Es ist bis heute ein familiengeführtes Unternehmen. Wir reden über eine mehr als 125-jährige Erfolgsgeschichte, begonnen nahe der französischen Stadt Lille, heutiger Hauptsitz der Company. Über Generationen hinweg hat die Groupe Holder Schritt für Schritt ein Backwaren-Imperium erster Güte aufgebaut, stets fokussiert auf höchstmögliche Qualität. Mit der Marke PAUL gelang es, die Marktführerschaft im heimischen Bakery-Segment zu erlangen. Mittlerweile gibt Paul immer zielstrebiger Gas auf internationalem Terrain – beeindruckende Beweisführung für die Wachstumspotenziale europäischer Foodservice-Marken weltweit.

A Tribute to Taste

Although beer consumption in general is characterised by limited to negative growth in many European countries, a niche trend has gathered pace rapidly over recent years: craft beer is on everyone’s lips. Far and wide, ardent beer freaks are founding microbreweries and creating individual artisan beers characterised by innovative taste profiles, small quantities and high standards of quality. In many cases, they offer their products in an adjoining brewery pub that, with an eye to younger target groups, is cool and relaxed and supplemented by national and international craft beers. Established brewers have also discovered the cult theme and are now deeply involved. Among the integral aspects of the trend are craft-beer events of all kinds, including tastings and courses of instruction. MW

Exciting Movement

The phenomenon is only a few years old, but it has long taken the capitals of Europe by storm: street food, best in the form of markets and festivals. Given the huge rush of enthusiastic street-food consumers, one wonders where all the demand comes from – or drifts from. Street-food markets, with or without food trucks, under a roof or in the open, are more than a passing hype; they are increasingly establishing themselves as permanent or returning institutions and tell a great deal about the preferences of young city consumers when it comes to the type and quality of food eaten out. We feature a selection of the most exciting start-ups. MW