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FoodService Europe & Middle East 06 vom 01.12.2014 Seite 008 bis 021

Sushi Concepts

Increasing Popularisation

Some twenty years after Europeans first made the acquaintance of Japanese fast food, sushi has, for many city dwellers, become a well-established component of their diet. Foodservice entrepreneurs value the good margins and suitability for all possible formats, from take-aways and delivery services to fast casual and fine dining. As has always been the case, most of the markets are dominated by individual players. But, at the same time, there are some reliable brands, often brands with a strong sense of design, that are managing to establish themselves in a segment where confidence in the safety and quality of the products counts for even more than in many others. Part 2 of our pan-European survey.

[40064 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 01.12.2014 Seite 8,9,10,12,13,14,16,18,21

Sushi Concepts

Increasing Popularisation

Some twenty years after Europeans first made the acquaintance of Japanese fast food, sushi has, for many city dwellers, become a well-established component of their diet. Foodservice entrepreneurs value the good margins and suitability for all possible formats, from take-aways and delivery services to fast casual and fine dining. As has always been the case, most of the markets are dominated by individual players. But, at the same time, there are some reliable brands, often brands with a strong sense of design, that are managing to establish themselves in a segment where confidence in the safety and quality of the products counts for even more than in many others. Part 2 of our pan-European survey.

[40065 Zeichen] € 5,75

FoodService Europe & Middle East 04 vom 22.08.2014 Seite 008 bis 019

Casual Italian Restaurants

Message Full of Passion

Italian cuisine is a great favourite all around the world: it has found friends of all ages and in every income group, thus making it suitable for a mass market. Pizza in particular has become one of the world’s bestsellers on every level from snack foods to fine dining. Most of the fast-casual and casual-dining concepts with an Italian emphasis are multipliable as well as exportable. And they are also asserting themselves successfully against increasing competition from other ethnic cuisines. The reasons for this are their ability to adapt to regional preferences and their unshakeable image as a healthy alternative to traditional fast food. In a nutshell, Italian food carries a message full of passion and a love of life. Part 2 of our pan-European survey.

[39604 Zeichen] € 5,75

FoodService Europe & Middle East 4 vom 22.08.2014 Seite 8,9,10,12,13,16,17,18,19

Casual Italian Restaurants

Message Full of Passion

Italian cuisine is a great favourite all around the world: it has found friends of all ages and in every income group, thus making it suitable for a mass market. Pizza in particular has become one of the world’s bestsellers on every level from snack foods to fine dining. Most of the fast-casual and casual-dining concepts with an Italian emphasis are multipliable as well as exportable. And they are also asserting themselves successfully against increasing competition from other ethnic cuisines. The reasons for this are their ability to adapt to regional preferences and their unshakeable image as a healthy alternative to traditional fast food. In a nutshell, Italian food carries a message full of passion and a love of life. Part 2 of our pan-European survey.

[39605 Zeichen] € 5,75

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 05 vom 08.10.2013 Seite 008 bis 019

University Catering

Brainfood with High-Street Appeal

Foodservice at universities has traditionally been characterised by small budgets, extreme demand peaks and a multi-cultural clientele with a broad spectrum of nutritional requirements. Over recent years, the challenges facing Europe’s university caterers have been made even more complicated by a growing student demand for healthy, ecologically oriented dishes and vegetarian meals. Hence, modern university restaurants are increasingly based on quickservice and freshflow formats, similar to those on many high streets – but without attaining their price level. Culinary variety is also gaining ground and Asian dishes from the wok are now standard fare at many campuses. Part 2 of our pan-European survey.

[29142 Zeichen] Tooltip
CH: University Foodservice
€ 5,75

FoodService Europe & Middle East 5 vom 08.10.2013 Seite 8,9,10,11,12,14,15,16,18,19

University Catering

Brainfood with High-Street Appeal

Foodservice at universities has traditionally been characterised by small budgets, extreme demand peaks and a multi-cultural clientele with a broad spectrum of nutritional requirements. Over recent years, the challenges facing Europe’s university caterers have been made even more complicated by a growing student demand for healthy, ecologically oriented dishes and vegetarian meals. Hence, modern university restaurants are increasingly based on quickservice and freshflow formats, similar to those on many high streets – but without attaining their price level. Culinary variety is also gaining ground and Asian dishes from the wok are now standard fare at many campuses. Part 2 of our pan-European survey.

[29142 Zeichen] Tooltip
CH: University Foodservice
€ 5,75

Food Service Europe & Middle East Nr. 04 vom 03.08.2012 Seite 008

Latin Concepts

For a Taste of Distant Lands

We take a look at concepts that come from Latin America. Ethnic restaurants in this category in Europe have long since ceased to rely for their inspiration simply on the Tex-Mex formula so popular in the nineteen nineties. Their kitchens nowadays are just as likely to offer Brazilian, Peruvian, Cuban and Ecuadorian specialities - and, with them, tempt their customers into regions of the world that are not yet exactly at the top of the list of the best-known tourist destinations. It all adds to a sense of the exotic and adventurous - plus, the variety of the food can hardly be said to lag behind that of Asian cuisine. Not least, because the heavily settled regions of South America have adopted and amalgamated culinary traditions from all over the world. A European overview.

[45948 Zeichen] Tooltip
UK: Latin Concepts

Latin Concepts on Twitter

Enchilada - Sales Mix (food 40%, drinks 60%) -
€ 5,75

Food Service Europe & Middle East Nr.01 vom 10.02.2012 Seite 008

Foodservice at Train Stations

Battlefields for Consumer Spend

Once the preserve of the limp sandwich and the cold cup of tea, today's train stations have become the latest battlefields in the fight for consumer spend and dwell time. From the major stations in the big cities to regional stops, more and more branded and independent companies are focusing on these outposts to meet expansion targets, raise brand awareness, reach new audiences and trial new concepts. Big operators like SSP are performing a juggling act between their own brands and the commercial catering franchises they have in their portfolios. Like smaller single-brand players, they must think carefully about the range of food and beverages they offer and try to understand consumers' needs and expectations in the very special travel environment. Part 2 of our pan-European Survey.

[43101 Zeichen] € 5,75

 
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