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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 03 vom 26.06.2014 Seite 022 bis 027

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    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

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    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

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    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

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

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    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

    [22198 Zeichen] € 5,75