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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.06 vom 02.12.2009 Seite 008

Branded Hotel Restaurants

Indicators of F&B Expertise

In most European countries, it is still the exception rather than the rule for hotel chains to create their own restaurant brands and multiply them via their own hotels. Partnerships between hotels and external F&B brands are also rare on the continent and that despite the fact that they boost hotels' image and positioning. Our pan-European survey portrays hotel chains - from good and reasonably priced to elegant and expensive - with restaurant brands that underscore the qualities of the hotel and, in addition to hotel guests, attract outside guests, especially locals.

[47177 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 16.02.2009 Seite 008

Steakhouses

Trust Regained

Europe's steakhouse systems have been through a tough time in recent years. After being shaken by meat scandals at the beginning of the decade, the sector had to invest much effort to regain consumer trust. Today, red meat once again counts as a product with a healthy, high-quality image. Most steakhouse concepts are positioned in the middle, full-service price segment and are designed to appeal to a broad spectrum of guests. As well, some are to be found in the luxury segment and are characterised by sophisticated meat-processing methods and top quality. Thematically, most formulas are oriented towards an idealised vision of South or North American ranch life. Part 1 of our European survey.

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Block House: Prices for Key Products 1968-2008 - in EUR

D: The Big Two - Sales '07 Units '07 (31 Dec)
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Food Service Europe & Middle East Nr.02 vom 24.04.2007 Seite 008

Event Catering

Let Us Eatertain You!

Wherever you go in Europe, the event catering market is not only booming but also characterised by a diverse spectrum of players: big and small, and covering the spectrum from event specialists, hotels and restaurants to contract caterers. The growing demand is driven by the increasing use of sports stadiums as event venues. Additionally, events are the preferred way of achieving communication targets for many companies. Decisive for success are individual concepts, full service packages, top locations and a high entertainment factor - for F&B and all other aspects. The business is dominated by highly complex structures and big operational challenges. A pan-European overview - Part 1:

[41752 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.

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UK/Ireland: Chicken Chains

D: Meat - 2005 consumption in kg per capita

USA: Top 10 Chicken Chains
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Food Service Europe & Middle East Nr.05 vom 04.10.2006 Seite 008

Organic Ingredients

Organic Gains Momentum

The world organic market is estimated to have exceeded the $30-bn mark last year with North America and Europe showing the highest growth rates. In the last 10 years, worldwide demand for organic foods has doubled, and is expected to more than double again in the next few years. By far the biggest market share is held by the retail sector. In the foodservice industry the use of organic produce is still quite rarely to be found - rather with institutional catering than with fullservice or quickservice restaurants. But growing concerns for health issues, the environment and the treatment of animals help to change consumers' and restaurateurs' minds which means that 'organic' (or 'bio') is gaining momentum. A pan-European survey.

[51621 Zeichen] € 5,75

Food Service Europe & Middle East Nr. 04 vom 11.08.2006 Seite 008

Fast Casual

Fresh, Fast, Attractive

A new restaurant category is currently the subject of intensive discussion among experts: fast casual - to put it simply, a sexy symbiosis of the best aspects of fast food and casual dining. And, it seems, this is exactly what modern city dwellers have been looking for. The category was born in the USA, where over 50 fast-casual concepts are to be found at present. Only a few fast-casual concepts have so far seen the light of day in the 'Old World'. However, those that have done so are certainly interesting. What they have in common is that they make eating quickly a pleasant experience, offer appealing food with 'value added' and very good value for money. We portray leading players in half a dozen European countries.

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Convergency

FC: Success Formula
€ 5,75

Food Service Europe & Middle East Nr.02 vom 18.04.2006 Seite 008

Pizza Chains

Favourites Facing Stiff Competition

Pizza is one of the most popular food products throughout almost the whole of Europe. Chains specialising in pizzas are typical of the away-from-home market. Offering both delivery and quick- or fullservice, many of them reported some good gains last year. However, almost all segments of the market are characterised by fierce competition and price-cutting, especially from cheaper individual players and the retail trade with its deep-frozen products. Pizzerias are also facing stiff competition from Asia and Arabia with sushi stores, noodle bars, kebab houses, etc., becoming well established as alternatives for eating out and taking away in the continent's towns and cities. Part I of our pan-European survey.

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Germany: Top 5 Pizza Players

USA: Top 6 Pizza Chains 2004

Top 5 Poland
€ 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 Nr.01 vom 17.02.2005 Seite 008

Sushi Bars

Fast, Light and Exotic

Until the mid-1990ies, only few Europeans knew about Japanese fast food and only few restaurateurs would have thought about offering their guests small portions of food on conveyor belts. Accompanied by the rise of the New Economy the lifestylish experience of eating raw fish and rice dishes in an uncomplicated and laid-back environment has become quite fashionable among big city office workers. But since the collapse of many start-up companies and fast-rising IT-stars also many ambitious plans for sushi-bar chains have been cut down to rather modest dimensions. Nevertheless, in most European metropoles sushi has established itself as a still somewhat exotic as well as light and healthy alternative to common fast-food treats. Part 1 of our pan-European survey.

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D: Top 3
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