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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 5 vom 11.10.2017 Seite 18,19,20,21,22,23

Hot Trend

Offal on Offer

Heart, kidney, tripe, liver or T-bone steak – they’re all parts of an animal. Why do we make a distinction between worthwhile and less worthwhile bits? Innards are a component of living creatures, just as much as the filet cuts which are so popular. To despise the former is actually profoundly irrational and, in any case, attitudes vary across Europe.

[20948 Zeichen] € 5,75

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 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 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

FoodService Europe & Middle East 2 vom 18.04.2016 Seite 16,17,18,19,20

Hot Trend

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

[23605 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 20.10.2015 Seite 18,19,20,21,22

Hot Trend

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

[21174 Zeichen] € 5,75

FoodService Europe & Middle East 05 vom 01.10.2014 Seite 020 bis 023

Hot Trend

What Could Be Nicer …

… than the waterfront? “More and more people are being attracted to the waterside,” says Ebbo Riedmüller, whose company runs the ‘Bootshaus’ in Ulm, and not only his colleagues from Germany endorse this view. If there is no sandy seaside beach available, a riverbank will serve just as well. The urge of the city dweller to seek the wide green open spaces is exceeded only by the desire for the reassuring murmur of the water. An increasing number of catering concepts are making use of this fact, often with the support of the urban developers. No matter whether it is a secluded spot or the bold new architecture of urban quarters, riverside locations are in demand as never before. A panoramic view of Europe (Part I). MW

[18470 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 01.10.2014 Seite 20,21,22,23

Hot Trend

What Could Be Nicer …

… than the waterfront? “More and more people are being attracted to the waterside,” says Ebbo Riedmüller, whose company runs the ‘Bootshaus’ in Ulm, and not only his colleagues from Germany endorse this view. If there is no sandy seaside beach available, a riverbank will serve just as well. The urge of the city dweller to seek the wide green open spaces is exceeded only by the desire for the reassuring murmur of the water. An increasing number of catering concepts are making use of this fact, often with the support of the urban developers. No matter whether it is a secluded spot or the bold new architecture of urban quarters, riverside locations are in demand as never before. A panoramic view of Europe (Part I). MW

[18471 Zeichen] € 5,75

FoodService Europe & Middle East 03 vom 26.06.2014 Seite 022 bis 027

Hot Trend

Bridging the Gap …

… between haute cuisine and trendy foodservice: more and more ambitious and highly talented chiefs, many of them recipients of culinary distinctions, have pioneered new ways of implementing superior cooking in viable restaurant concepts. Elitist establishments are a thing of the past. Fine dining for today’s target groups revolves around elements such as show cooking, a casual setting, relaxed service and an informal, multi-stage format. Good examples: 15 establishments from six countries. MW

[25675 Zeichen] € 5,75

 
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