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Food Service Europe & Middle East Nr.03 vom 28.06.2010 Seite 008

Juice-Bars

Niche Market Full of Energy

Juice - a veritable summer subject that goes perfectly with the current trends towards wellness and health, and that has gained greatly in momentum thanks to the increasing popularity of smoothies in recent years. However, juice bars thrive in countries with lots of sunshine significantly better than in Central and North Europe where it is much more difficult for fruity mono-products to attract customers the whole year round. Thus, in cooler latitudes, the vast majority of formulas of this kind rely on alternatives to survive the winter months. Our pan-European overview introduces the leading players.

[40688 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 19.10.2009 Seite 018

Hot Trend

Orchestrating Emotions

What applies to most restaurants is particularly true of catering events. To eat and drink well is only rarely the main reason for going. What guests want and expect are 'good vibes' - an interesting time, moments of complete pleasure, social warmth and an emotional high. Which means that anyone holding an event must create an emotional 'wow' effect. And the ways to achieve this range from food presentations, via a beautifully decorative table, to lighting architecture and the location itself - all stylistic devices that trigger a sense of delight. In many cases, the inspiration comes from the major trends of the day, e.g., sustainability, nature and tradition. Our tour shows the artistic ways in which event caterers and agencies interpret these and other subjects in relation to the event. MW

[22411 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.05 vom 10.10.2008 Seite 008

Food Festivals

Turning F&B into an Event

Generally speaking, everything revolves around fine dining and drinking when people get together to celebrate. Hence, it's no great intellectual leap to the idea of getting together to enjoy exclusive culinary delights in the company of like-minded people. The spectrum covered by such festivals ranges from elite gourmet dinners to mass picnics. In many cases, a multifarious programme attracts gourmets to scenic regions with their own culinary traditions, on which the festivals then focus. And, no less frequently, celebrity chefs, whose creations are normally reserved for their affluent guests, are only too pleased to demonstrate their skills - an ideal opportunity for lovers of the culinary arts to watch them at work, to learn and to enjoy. A pan-European survey.

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Chefs' Ratings - Schleswig-Holstein Gourmet Festival 2008/2009

NL/Belgium: other Festivals
€ 5,75

Food Service Europe & Middle East Nr.01 vom 12.02.2008 Seite 008

Train Catering

F&B in Trains: Driven by Logistics

Europe's biggest train operators have invested a lot of money to improve their F&B services in recent years. Many of them have outsourced the sale of food and beverages on board to professional caterers who pursue the in-train foodservice business on a national and, sometimes, international plane. Nevertheless, train catering is a profit centre only in very rare cases. Rather, high-quality restaurant cars and friendly at-seat catering represent an effective marketing tool via which train operators can distinguish railway travel from their competitors, the car and aeroplane. Pampering not simply providing is the motto for relaxed travel in 2008. The main challenges to realisation: logistics and quality.

[49788 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 14.02.2007 Seite 008

Chicken Chains

On the Wings of Popularity

Poultry is - despite bird flu - a growth segment throughout Europe. Nevertheless, there are only relatively few restaurant chains specialising in chicken & co. World-market leader KFC is also the number one in Europe with over 1,000 outlets in 2007. However, the chicken-chain pioneer was the German Wienerwald brand, which reached its zenith at the end of the seventies/in the early eighties. While chicken chains generally make little progress, more and more full-range restaurants are discovering poultry for health and wellness oriented product innovations from burgers and wraps to hot salad toppings. A pan-European survey.

[53023 Zeichen] Tooltip
UK/Ireland: Chicken Chains

D: Meat - 2005 consumption in kg per capita

USA: Top 10 Chicken Chains
€ 5,75

Food Service Europe & Middle East Nr.03 vom 16.09.2005 Seite 008

Bakery Cafes

The Basis: Baking Expertise

Bakery cafes: in many parts of Europe, they are a familiar sight as extensions to traditional bakers' shops. In terms of product spectrum and sales weighting, they represent a significant step forward compared to take-away sales of bakery snacks that, at best, might be coupled with a few (standing) tables for on-site consumption. Generally speaking, the bakery sector has seen considerable rationalisation over the past decade, with an increase in higher-margin foodservice activities and a switch from on-site making and baking to baking-off industrially-produced part-baked products. Today, the sale of snacks is an important source of growth for bakeries of all kinds, from individual craft operations to local chains or supra-regional brands. Bakery cafes practice - or simulate - a successful competence transfer from basic business in the direction foodservice. A pan-European survey.

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D: The Biggest Bakers

Top US Bakery Cafe Chains

Spain: Top 10 Bakery Cafes 2004
€ 5,75

Food Service Europe & Middle East Trend Edition 2005 vom 19.07.2005 Seite 021

Concepts to Watch

Fresh Ideas

Young, creative concepts from all over Europe: our virtual study tour reveals a number of key trends. Apart from strong dynamics in the fast-casual field, there is a striking large number of concepts focusing on healthier menus and healthier ingredients in terms of organic products or fair-trade sourcing. Combined, multi-use options include a mix of foodservice and retail outlets/gyms. From Scandinavia to Italy, wine and wine bars are very much en vogue - including new self-service solutions.

[49215 Zeichen] € 5,75

Food Service Europe & Middle East Trend Edition 2004 vom 20.07.2004 Seite 035

Concepts to Watch

Daring to Be Different

Our colourful tour of Europe's foodservice scene focuses on young, unconventional concepts that dare to be different either in their entirety or in detail: ideas with innovative value added - original, striking and future-oriented. Some have already been multiplied. Most are still in the test phase. Behind the majority, you will find individual entrepreneurs - but not always. A kaleidoscope of creativity: be inspired!

[44169 Zeichen] € 5,75

Food Service Europe Trend Edition 2003 vom 22.07.2003 Seite 016

Concepts to Watch

>Get Inspired!

Although business has slowed down in some European markets, innovation is still very much a key factor for success. It is particularly important for away-from-home locations to position themselves as attractive destinations. Country by country, our virtual study trip reveals new, successful concepts from all over Europe: a signpost to the future.

[53278 Zeichen] € 5,75

 
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