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    food service 11 vom 12.11.2019 Seite 104,105

    Summit

    Strategien für morgen!

    „The Future Awaits! Mit welchen Strategien begegnen wir den Herausforderungen von morgen?” – dieser Frage stellten sich 13 Redner anlässlich des 20. European Foodservice Summit (EFSS) am 24./25. September in Zürich. Mehr als 250 Teilnehmer – Profis der Foodservice-Branche und interdisziplinäre Experten – lauschten den spannenden Antworten.

    [8355 Zeichen] € 5,75

    FoodService Europe & Middle East 1 vom 13.02.2018 Seite 50,51,52,53

    Statements

    Positive Prospects

    ‘Clearing the Clouds of a Tumultuous Time’ was the slogan of last year’s 18th European Foodservice Summit in Zurich. In fact, foodservice companies have to deal with disruptive innovations and changing patterns of consumer behaviour, triggered by the ongoing process of digitalization which affects all aspects of everyday life. However, the outlook is quite optimistic, at least according to the four Summit participants we asked to share their targets and concerns for 2018+. ir/BS/JPW/MW

    [14010 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.01 vom 18.02.2011 Seite 052

    Management

    The High Street Cannot Ignore Wall Street!

    No one is going to suggest that the last financial crisis passed the foodservice sector by without leaving its mark. The brakes have gone on across a broad front. But how hard did it actually hit the foodservice chains, how did they overcome the crisis - or take advantage of it - and what consequences did they draw from the situation that might enable them to be better forearmed in future? And what happens next? What are the prospects at the start of the new year, where are the strategic points of emphasis? We put these questions to selected players from four countries. MW/JPW/UV

    [17436 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.02 vom 14.04.2010 Seite 008

    In-Store Restaurants

    Adding Value through F&B

    The situation in the European retail-catering segment varies greatly from country to country. Germany's two major department-store chains have been more concerned about survival than anything else for many years. In complete contrast, department-store restaurants in The Netherlands and Switzerland rank among the top foodservice outlets that set quality standards for the entire sector in their countries. The second part of our pan- European survey also takes a look towards the east. Trendy branded outlets in Moscow round off their portfolio for a young and affluent clientele with extraordinary F&B offers. In Poland, more and more retail chains are cooperating with traditional or system foodservice brands.

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    D: Top 6 - in-store catering
    € 5,75

    Food Service Europe & Middle East Nr.05 vom 15.10.2007 Seite 022

    Hot Trend

    Out-of-the- Ordinary Use

    All is possible when it comes to event locations. The charm lies in the forbidden. The search for spectacular event settings in Europe shows that the really trendy ones are those that people constantly have in front of their eyes but which suddenly become 'really cool' because they are being put to a use which is far removed from their normal purpose. Department stores count, as do airport terminals, bridges, motor-racing tracks or a gigantic aquarium - historical buildings are just as much in the frame as are modern or particularly stylish ones. The more unusual and the crazier they are, the more attractive they seem. Much of the appeal for an invited (or indeed paying) guest-list lies in the exclusion of the public and the added value which the event lends to places which are otherwise accessible to everyone. JPW

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    Food Service Europe Nr.01 vom 16.02.2006 Seite 008

    Museum Catering

    Halls of Fame & Food

    15 concepts at temples of art and culture in six countries. As in part 1, the high standard of the setting with its special atmosphere extends into the gastronomic location. Premium food and drinks, service and design are characteristic. As is cosmopolitan flair and fashionable styles. The concepts, as well as the F&B offered, are as different as their host cities and nations. Most provide fullservice. However, self-service is to be found, too. What all have in common is not only a high standard of quality but also a very broad target-group orientation: from the 'cool crowd' to busy business people. Part 2.

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    Moderna Museet, Stockholm
    € 5,75

    Food Service Europe & Middle East Nr.04 vom 30.11.2004 Seite 010

    Ice-Cream Stores

    Scoop-Shops on the Move

    Ice cream is a subject on everyone's lips. But if you thought people eat more ice cream in the sunny South, you're wrong: the Swedes are among the leaders of the international ice-cream consumption league, while the Italians and Spanish like their ice cream mostly in summer and, therefore, are rather middle-ranking European consumers. Sales channels show a generally wide variety and, in the foodservice industry, tradition is being increasingly confronted by the trend-setting lifestyle of international brands, in what was previously a market of only small independent outlets. The biggest challenge is the mainly seasonal nature of the business. Typical for the brands: they rely a good deal on synergies between retail and foodservice channels. A general survey of European markets.

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    NL/B: Top Chains

    Consumption

    USA Top 3
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