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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 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

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 06 vom 01.12.2014 Seite 051 bis 053

Management

Obstacles and Opportunities

’Reaching for new opportunities‘ was the slogan of this year‘s European Foodservice Summit. How will the leading players in the sector respond to this challenge? What do they find encouraging? What stands in their way? Where do the opportunities for growth lie? These questions are addressed here, with representative views proffered by Summit participants from six countries around Europe. The statements of the trio of entrepreneurs from France, Russia and Sweden in Part One of our poll paint a divergent picture: hot-house growth in new markets on the one hand, a struggle to survive in a home market that is increasingly under pressure on the other. ir/MW

[13159 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 01.12.2014 Seite 51,52,53

Management

Obstacles and Opportunities

’Reaching for new opportunities‘ was the slogan of this year‘s European Foodservice Summit. How will the leading players in the sector respond to this challenge? What do they find encouraging? What stands in their way? Where do the opportunities for growth lie? These questions are addressed here, with representative views proffered by Summit participants from six countries around Europe. The statements of the trio of entrepreneurs from France, Russia and Sweden in Part One of our poll paint a divergent picture: hot-house growth in new markets on the one hand, a struggle to survive in a home market that is increasingly under pressure on the other. ir/MW

[13160 Zeichen] € 5,75

FoodService Europe & Middle East 03 vom 26.06.2014 Seite 022 bis 027

Hot Trend

Bridging the Gap …

… between haute cuisine and trendy foodservice: more and more ambitious and highly talented chiefs, many of them recipients of culinary distinctions, have pioneered new ways of implementing superior cooking in viable restaurant concepts. Elitist establishments are a thing of the past. Fine dining for today’s target groups revolves around elements such as show cooking, a casual setting, relaxed service and an informal, multi-stage format. Good examples: 15 establishments from six countries. MW

[25675 Zeichen] € 5,75

FoodService Europe & Middle East 3 vom 26.06.2014 Seite 22,23,24,25,26,27

Hot Trend

Bridging the Gap …

… between haute cuisine and trendy foodservice: more and more ambitious and highly talented chiefs, many of them recipients of culinary distinctions, have pioneered new ways of implementing superior cooking in viable restaurant concepts. Elitist establishments are a thing of the past. Fine dining for today’s target groups revolves around elements such as show cooking, a casual setting, relaxed service and an informal, multi-stage format. Good examples: 15 establishments from six countries. MW

[25674 Zeichen] € 5,75

FoodService Europe & Middle East 01 vom 12.02.2014 Seite 022 bis 026

Hot Trend

A Classic Reinvents Itself

Take a close look at today’s concepts dedicated to the enjoyment of wine, and you will rub your eyes in astonishment: in place of all that old-world dignity and venerability, the new wine bars are pervaded by an aura of zeitgeist and an ambience of informality – with an eye to trend-conscious target groups from the younger age brackets. Hybrid formats are the order of the day, preferably in combination with a wine boutique. Others are favouring a food offering that goes far beyond the simple snack as accompaniment. On the agenda are wines in abundance by the glass – including sophisticated wines –, tastings and wine seminars. MW

[22939 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 12.02.2014 Seite 22,23,24,25,26

Hot Trend

A Classic Reinvents Itself

Take a close look at today’s concepts dedicated to the enjoyment of wine, and you will rub your eyes in astonishment: in place of all that old-world dignity and venerability, the new wine bars are pervaded by an aura of zeitgeist and an ambience of informality – with an eye to trend-conscious target groups from the younger age brackets. Hybrid formats are the order of the day, preferably in combination with a wine boutique. Others are favouring a food offering that goes far beyond the simple snack as accompaniment. On the agenda are wines in abundance by the glass – including sophisticated wines –, tastings and wine seminars. MW

[22940 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 18.02.2011 Seite 022

Hot Trend

How Sweet it Is...

Who would have thought it? A comeback for the menu's sweet section. Desserts, patisserie and confectionary - sweet sins are back! Previously highly suspect as fattening and not even consistently nurtured in the restaurant trade, now cupcakes, macaroons and their like have actually been promoted to centre stage in some new concepts, which have given themselves over entirely to such sweet delights. Mostly to be found in the twilight zone between foodservice and retail, these newcomers on the scene are springing up everywhere. The formula scores highly through creative skill, top quality and consciously contemporary presentation. Sweet treats from seven European countries. MW

[22570 Zeichen] € 5,75

 
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