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FoodService Europe & Middle East 2-3 vom 16.09.2022 Seite 42,43,44,45

Facts & figures Top 50 Netherlands

Big chances for chains and convenience

2021 was a tough year for the Dutch foodservice sector. Due to Covid, the 500 biggest food chains (retail and foodservice) saw market share drop sharply in the Netherlands. The Dutch FoodService Institute’s CEO Inga Blokker shares details from the institute’s recent report.

[12150 Zeichen] Tooltip
NL: Top 25 - traditional restaurant segment NL: Top 25 - convenience segment
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FoodService Europe & Middle East 4 vom 10.12.2021 Seite 8,9,10,11,12,13

Premium Pizza

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.

[19239 Zeichen] € 5,75

FoodService Europe & Middle East 3 vom 21.09.2021 Seite 30,31,32,33

Netherlands

Food retail wants piece of “stomach pie“

The Covid pandemic has shuffled the cards in the foodservice sector. Next to restaurateurs, retailers are also increasingly trying to meet customers’ changing food and beverages demands. Inga Blokker, director of the FoodService Instituut Nederland, gives an outlook on the future of the Dutch foodservice sector.

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SHOPPER TRIPS 1-3 INCREASE THE FASTEST - Consumer spending per shopper trip in millions of euros FSIN TURNOVER FOR FOOD AND DRINK 2025
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FoodService Europe & Middle East 2 vom 19.05.2021 Seite 40,41,42,43

Sustainability

From disposable to sustainable

With Covid-19 lockdowns making takeaway and delivery a crucial element in restaurants’ survival strategies, many countries are seeing a shift in takeaway packaging from disposable to reusable. We talk to players in the Netherlands and Germany about their plans for a more sustainable restaurant industry.

[14375 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 17.02.2021 Seite 18,19

Mission Zero Waste

Instock to the (food) rescue

In the seven years since food rescue concept Instock started, they’ve evolved from pop-up restaurant to online retailer. And the issue of food waste has moved from niche to mainstream. We talk to one of Instock’s founders about their story…

[5654 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 16.10.2020 Seite 8,9,10,11,12,13,14,15

Survey

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.

[26163 Zeichen] € 5,75

FoodService Europe & Middle East 2-3 vom 29.06.2020 Seite 8,9,10,11,12,13

Fish and Seafood

Fish is fun!

There are many traditional ways to serve fish and seafood. But there are other ways, too. All over Europe, sea-loving entrepreneurs are spicing up the fresh-from-the-ocean dining experience turning all-time classics into must-have cravings.

[18861 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 11.10.2019 Seite 6

The World by Numbers

Mobile Payment

According to the ‘Mobile Payment Report 2019’ published by PricewaterhouseCoopers (PwC), mobile payment* is used much more frequently in Turkey, Belgium and the Netherlands than in German-speaking countries. Although mobile payment is gaining tractio

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Which payment methods are used?
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FoodService Europe & Middle East 5 vom 11.10.2019 Seite 8,9,10,11,12,13,14,15

Vegan Concepts

Plant-powered Europe

As more people are reducing their meat intake, plant-based dishes are moving into focus – both at home and out-of-home. While major chains throughout Europe are adding vegan offers to their menus, some operators have decided to go all vegan. Our correspondents report.

[24454 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 11.10.2019 Seite 20,21,22,24,25,26,27,32,33,34,35,36,37,38,40

Airports

Catering near the runway

The trend towards air travel continues unabated. Ever more affordable for many; for others, because time is money, simply the only alternative. That helps to bump up passenger figures to ever new records. Even now some 8 million people get on an aircraft every day world-wide. And the number is increasing. Enormous potential for providing the sort of food-service facilities just right for a positive en route experience and for generating rising non-aviation sales revenue. What has been happening in this segment – where is journey's end? Airport operators from five European countries talk about their food-service strategies. Report: Marianne Wachholz

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Manchester Airport - Passenger development Helsinki Airport - Passenger development Amsterdam Airport Schiphol - Passenger development Frankfurt Airport - Passenger development Budapest Airport - Passenger development
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