Suchergebnisse



Haben Sie ihre Zugangsdaten vergessen?

0 Artikel in Warenkorb

Es wurden 17 Artikel gefunden.

 
weiter
 
 
Sortierung:  
Treffer pro Seite:

FoodService Europe & Middle East 01 vom 12.02.2014 Seite 008 bis 021

Foodservice at Petrol Stations

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.

[47233 Zeichen] Tooltip
D: Top 5 Brands
€ 5,75

FoodService Europe & Middle East 1 vom 12.02.2014 Seite 8,9,10,11,12,14,15,16,17,18,21

Foodservice at Petrol Stations

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.

[47234 Zeichen] Tooltip
D: Top 5 Brands
€ 5,75

FoodService Europe & Middle East 06 vom 02.12.2013 Seite 008 bis 016

Garden-Center Restaurants

Restaurants for All Seasons

Visiting a garden centre is part of everyday life for the British. Once there, they can not only buy flowers and other horticultural products, but find a wide traditional range of cooked food. For the centre operators, a restaurant is much more than a supplementary service: it is a marketing tool, attracting visitors also outside the normally busy months of spring and autumn; an unusual event location, which satisfies the longing of many town-dwellers for the countryside; and, last but not least, a profit centre to cushion sales fluctuations in the horticultural business due to the seasons and state of the economy. Gradually the word is going round in other parts of Europe that a professionally run restaurant in a garden centre provides additional value – for both customers and operators. Our pan-European survey.

[30869 Zeichen] Tooltip
Botanica - Sales Mix
€ 5,75

FoodService Europe & Middle East 6 vom 02.12.2013 Seite 8,9,10,11,12,13,14,15,16

Garden-Center Restaurants

Restaurants for All Seasons

Visiting a garden centre is part of everyday life for the British. Once there, they can not only buy flowers and other horticultural products, but find a wide traditional range of cooked food. For the centre operators, a restaurant is much more than a supplementary service: it is a marketing tool, attracting visitors also outside the normally busy months of spring and autumn; an unusual event location, which satisfies the longing of many town-dwellers for the countryside; and, last but not least, a profit centre to cushion sales fluctuations in the horticultural business due to the seasons and state of the economy. Gradually the word is going round in other parts of Europe that a professionally run restaurant in a garden centre provides additional value – for both customers and operators. Our pan-European survey.

[30869 Zeichen] Tooltip
Botanica - Sales Mix
€ 5,75

Food Service Europe & Middle East Nr.02 vom 17.04.2012 Seite 008

Gourmet Burgers

Better Burgers, Please!

Many countries are currently experiencing a veritable burger boom. However, it's not the big fast-food players but regional fast-casual chains with a store count still far below 1,000 that are making headlines with ambitious growth spurts. On their menus is a new generation of better quality burgers made to order and served in a pleasant ambience. Because the home country of the burger plays the leading role in this connection, we begin this issue's pan-European survey with a close look at the United States where numerous examples show how America's staple food can be elevated to new culinary heights. Part 1 of our international overview.

[35871 Zeichen] € 5,75

Food Service Europe & Middle East Nr.02 vom 19.04.2011 Seite 008

Cruise Catering

Providing Choice and Entertainment

Cruises are one of the booming segments of the worldwide tourism sector. Today, luxury liners are no longer the preserve of affluent pensioners. They are also popular among families and young couples. And the culinary spectrum offered on board is changing with the times. Variety - preferably coupled with a high entertainment factor to prevent boredom setting in on long voyages - is absolutely essential. At the same time, the major cruise lines are vying with increasingly up-market concepts, many of them linked with the names of renowned chefs. However, producing star cuisine on the high seas is not easy and the challenges faced range from kitchen equipment to produce purchasing. Our pan-European survey presents the leading European cruise lines and their concepts.

[46664 Zeichen] Tooltip
D: Age Brackets - Cruise ship passengers

New Ships 2011/12 - announced throughout the world
€ 5,75

Food Service Europe & Middle East Nr.06 vom 06.12.2010 Seite 008

Bakery Cafés

Affordable Treat in Tough Times

For more and more quick-service guests, baking is as good as cooking. Bread-based dishes and snacks, as well as savoury and sweet products from the oven, are becoming increasingly popular, while operators are tailoring their foodservice concepts accordingly. At the same time, a growing number of bakers are pushing into the foodservice segment, especially in the German-speaking region. Their expertise when it comes to bread is the most credible. Moreover, mounting competition from the food retail trade frequently means they have no choice but to test the gastronomic potential. Part 1 of our pan-European survey portrays a category that is currently inspiring and driving the quick-service market like no other - bakery cafés.

[34465 Zeichen] Tooltip
Units & Sales

Bakery Café expenses as % of sales

UK: Bakery Cafés
€ 5,75

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.

[29656 Zeichen] Tooltip
Block House: Prices for Key Products 1968-2008 - in EUR

D: The Big Two - Sales '07 Units '07 (31 Dec)
€ 5,75

 
weiter