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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 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 5 vom 04.10.2016 Seite 8,10,12,13,14,16,17,18

Chicken Concepts

From Everyday to Cool and Trendy

Poultry is one of the most versatile foodstuffs and, accordingly, an indispensable aspect of regional cooking, not to mention a variety of foodservice concepts from fast food to, at least, casual dining. Inexpensive to buy, perceived as healthy and compatible with most eating trends and ideologies, chicken & co. are to be found on almost every menu. And increasingly as the star products of special concepts that are rediscovering poultry and giving it a creative boost. Part 2 of our pan- European surveys on chicken concepts.

[31650 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

Food Service Europe & Middle East Nr. 06 vom 03.12.2012 Seite 018

Hot Trend

Tasty & Trustworthy

Artisanal ice-cream makers emphatically insist that their product does not just taste better than mass-produced ice cream. Freshly made - often on a daily basis - from all natural ingredients and without any artificial additives, it is even claimed to be healthier. Today's consumers increasingly appreciate the inherent premium quality promise and feel particularly comfortable with local sourcing, organic quality and seasonality. A matter of trust! However, the cold season presents a challenge that has to be overcome. Part II of our brief overview of Europe's artisan ice-cream concepts. MW

[18184 Zeichen] € 5,75

Food Service Europe & Middle East Nr.04 vom 19.08.2011 Seite 020

Hot Trend

Dinner with a View

Eating and drinking in lofty heights is a special pleasure - especially al fresco and with a free view of the surrounding landscape. And that holiday feeling is an automatic by-product. Although the natural habitat of rooftop restaurants is in southern climes, especially North Africa, sun-hungry Central and North Europeans are particularly fond of this kind of open-air experience. Naturally, the outdoor business is more or less limited to the warmer months in moderate climates. And some rooftops are only open seasonally or depending on the weather conditions - a typical constellation for hotels, as a supplementary source of business. Also widespread is a combination of open and covered space. We take a look over the roofs of Europe. MW

[24578 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 25.10.2010 Seite 018

Hot Trend

Fun Is the Name of the Game!

When the family wants to eat out, it's generally the kids who decide where they are going. And that's a convincing reason why restaurants should try to curry favour with this young target group. The pioneers were the QSR matadors with Junior Bags, etc. Now, other players, including fine-dining concepts, are following along the same lines. The million-dollar question when it comes to children's menus is whether to bank on old, straight-forward favourites or to carefully introduce young guests to more sophisticated dishes with a higher nutritional value. Whatever the route taken, the chance to participate and have fun is crucial for the little guests (and their parents). MW

[21133 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.01 vom 16.02.2009 Seite 018

Hot Trend

Exclusive Retreats for High Yield Passengers

Premium customers are the most coveted in the airline business. In the battle to attract this high-grade clientele, more and more airlines are banking on pre-flight services. Hence, a general improvement of lounge facilities can be observed worldwide. First and business class customers, as well as frequent flyers, can take advantage of luxuriously equipped airline lounges meeting five-star standards. A luxury, by the way, that can also be purchased without frequent flyer miles thanks to companies such as Priority Pass. Increasingly, the upgrading programme also includes a range of food & beverages that is no longer limited to a selection of snacks. Here is an overview including some examples of lounges run by the airport operators or ground services contractors themselves. MW

[28661 Zeichen] Tooltip
Best 1st Class Lounges - Skytrax-Ranking 2008
€ 5,75

Food Service Europe & Middle East Nr.03 vom 26.06.2008 Seite 042

Hot Trend

Out Is In

From the far north to the shores of the Mediterranean: hardly has the snow thawed or the winter rains passed before Europe's guests between Stockholm and Sevilla move their chairs outside. Outdoor foodservice is booming - in classic beer gardens no less than at trendy beach bars in the city centre. And, between tradition and the avant-garde, the terrace biotope is blooming: on patios, at tree height, embedded in gardens or close to the water. MW

[19934 Zeichen] € 5,75

 
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