Pizza possibilities

Apart from the pizzas that are delivered daily to thousands of households around the globe, there are extraordinary types of pizza on the menus of restaurants throughout Europe. With a focus on sophisticated doughs and premium toppings, offers range from fine-dining varieties to deep fried street foods.

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SANDWICH-SENSATIONEN

Wenn es um belegtes Brot, Brötchen oder Fladen geht, sind der Kreativität keine Grenzen gesetzt. Gastronomen in ganz Europa entdecken gerade die nahezu unendliche Vielfalt an Sandwich-Füllungen, Toppings und Salaten. Beispiele und Inspirationen, die auch bei Frühstück und Brunch ihren Auftritt haben können, kommen aus Großbritannien, Holland und Italien.

Sandwich-Sensationen

Wenn es um Sandwich-Variationen geht, sind der Kreativität keine Grenzen gesetzt. Auch wenn jedes Land seine typischen Varianten hat, entdecken Gastronomen in ganz Europa gerade die nahezu unendliche Vielfalt an Sandwich-Füllungen, Toppings und Salaten. Beispiele und Inspirationen aus Großbritannien, Holland und Italien.

Sandwich solutions

When it comes to sandwich creations, there are no limits to creativity. While every country has their own typical varieties, restaurateurs in Europe are discovering the seemingly endless diversity of sandwich fillings, toppings and breads. Inspiration from the UK, the Netherlands, Italy and Spain.

Bakers go foodservice

In search of opportunities to grow their business, bakers throughout Europe are expanding their offer to include snacks and drinks to eat-in or take-out. How are these bakery cafés set up? Which products are on sale? And which role does traditional bakery craftmanship play in the overall offer? Our correspondents report.

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.

Beefing it up

While the whole world is discussing vegetarianism and veganism but only relatively few people live in accordance with such regimes, gourmets throughout Europe are indulging their taste for meat. Over the last ten years, steakhouse concepts have developed into gastronomic destinations for an affluent clientele. There, steaks are elevated to products of ever higher quality, the origins and preparation of which offer a variety of storytelling opportunities. As illustrated by our pan-European survey.

Magnetic Markets

The times are past when food courts consisted primarily of a collection of small fast-food units with a common, central seating area where weary shoppers or travellers could still their hunger pangs. Today, the elaborately designed foodservice clusters rank among the highlights and magnets in shopping centres and transport hubs. Moreover, numerous market halls are currently being turned into culinary destinations as Food Courts 3.0. Our Pan-European Survey presents some interesting examples.

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UK: Food Halls

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Fighting for the Stomach Share

Although food retail and foodservice are two discrete entities with expertise in one not necessarily meaning expertise in the other, both segments are growing closer and closer together. This process is driven by the growing need of consumers for quick, uncomplicated catering while they are on the move. In times when less and less cooking is done at home the two segments are fighting for the ‘stomach share’. So more and more food retailers are supplementing their range with convenient take-away offers, ready-to-eat products, or even foodservice facilities for eating on the spot. Part 2 of our pan-European survey.

Filling Stations for Empty Stomachs

The shop business, and not fuel sales, has long been the main source of income for the operators of filling stations. In an age when filling stations are used less and less due to increasingly economical vehicles with ever longer ranges, the aim is to tempt customers into the shops with innovative F&B concepts and quality offensives. In line with this, the food service offered at filling stations has improved significantly in many markets over recent years. Coffee is the key to generating custom. Our pan-European survey.

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D: Top 5 Brands

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