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FoodService Europe & Middle East 2-3 vom 16.09.2022 Seite 6

The World by Numbers

How do you like your coffee?

Coffee (flavour) preferences and purchase intent from restaurants and foodservice venues across Europe and the US

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Likelihood to purchase a milk substitute Coffee purchase intent Top 3 flavours for coffee Out-of-home vs. at-home consumption
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FoodService Europe & Middle East 2-3 vom 16.09.2022 Seite 124,125,126,127

Experts' Perspectives Pricing

Staying afloat in an economic crisis

As the cost of living crisis cripples European consumers, what are their current perceptions and intentions when it comes to dining out now and in the future?

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Macro-economic outlook for key markets Breakdown of quarterly QSR trends - The following is a snapshot of US QSR trends in July 2022 compared with July 2021 Price trends in 2021
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FoodService Europe & Middle East 1 vom 23.03.2022 Seite 6

The World by Numbers

The potential of alternative proteins

The environmental impact of sustainable proteins vs conventional meat Source: GFI & CE Delft lifecycle assessment 2021. *from dairy cattle According to the Good Food Institute, plant-based meat substitutes have great potential to help build a s

[1843 Zeichen] Tooltip
The environmental impact of sustainable proteins vs conventional meat The likelihood to purchase a... Reduced consumption of meat or animal-based products - Global consumers by generation (age)
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FoodService Europe & Middle East 1 vom 23.03.2022 Seite 30,31,32

Alternative Proteins

“Plant-based food is here to stay!”

Are protein substitutes just a passing trend or are the new products based on plants, cells, fungi and the likes actually here to stay? We have taken a trip into the kitchens and a look inside the heads of restaurateurs, suppliers and customers to find out just how relevant this new industry is.

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Vegetarians in... / Flexitarians in... / Vegans in... / Pescatarians in...
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FoodService Europe & Middle East 4 vom 10.12.2021 Seite 6

The World by Numbers

Great potential for pizza

“Pizza chains around the world weathered the crisis better than many operators of other categories, in large part because they already had an established delivery busines and off-premise channels, a delivery-friendly format and a product that is posi

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Top 5 global pizza chains Fastest growing pizza chains by unit count Top proteins for pizza Likelihood to purchase a pizza
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FoodService Europe & Middle East 1 vom 17.02.2021 Seite 6

The World by Numbers

The pandemic’s impact on consumer expectations and the way restaurants work

In general, consumers want restaurants to follow current safety measures such as contactless delivery, social distancing and wearing face coverings also after the crisis has ended. In Russia and the UK, a significant number of consumers want safety m

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The pandemic’s impact on consumer expectations and the way restaurants work - Whole article incl. illustrations
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FoodService Europe & Middle East 6 vom 17.12.2020 Seite 8,9,10,11,12,13,14,15,16

Robotics and Automation

Ready for the Robolution?

Hyperawareness of hygiene standards and contact-free demands in the current pandemic setting along with continuous staff shortage are increasingly raising interest in automated solutions. Could robots be the answer?

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FoodService Europe & Middle East 5 vom 11.10.2019 Seite 8,9,10,11,12,13,14,15

Vegan Concepts

Plant-powered Europe

As more people are reducing their meat intake, plant-based dishes are moving into focus – both at home and out-of-home. While major chains throughout Europe are adding vegan offers to their menus, some operators have decided to go all vegan. Our correspondents report.

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FoodService Europe & Middle East 1 vom 01.02.2019 Seite 8,9,10,11,12,14,15,16,17

Poké

The South Seas in a Bowl

Many call it ‘the perfect fast food’: poké bowl concepts are right on trend in the metropolises of Europe because they offer an alternative to burgers and the like. The bowls are both healthy and tasty, and perfect for the takeaway market as well. They usually combine a base of rice or other popular kind of grain, such as quinoa, with toppings of marinated fish, vegetables and high-quality culinary dressings. Our correspondents introduce successful formulas from their countries.

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FoodService Europe & Middle East 5 vom 17.10.2018 Seite 46,47,48,49,50,52,53

Shopping Centres

Eating is the New Shopping

Foodservice is a key ingredient in shopping centres and will be even more so in the future. As e-commerce and delivery are redefining the role of brick&mortar retailing, a well-balanced mix of attractive restaurants, bars and cafés is crucial in increasing footfall and extending dwell time. All major shopping centre landlords are aware of this and have put in place policies and programmes to reshape and develop their approach to foodservice. We have asked some of the leading European mall landlords to share what they are doing. Flavia Fresia reports.

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