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FoodService Europe & Middle East 1 vom 23.03.2022 Seite 6

The World by Numbers

The potential of alternative proteins

The environmental impact of sustainable proteins vs conventional meat Source: GFI & CE Delft lifecycle assessment 2021. *from dairy cattle According to the Good Food Institute, plant-based meat substitutes have great potential to help build a s

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The environmental impact of sustainable proteins vs conventional meat The likelihood to purchase a... Reduced consumption of meat or animal-based products - Global consumers by generation (age)
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FoodService Europe & Middle East 4 vom 10.12.2021 Seite 6

The World by Numbers

Great potential for pizza

“Pizza chains around the world weathered the crisis better than many operators of other categories, in large part because they already had an established delivery busines and off-premise channels, a delivery-friendly format and a product that is posi

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Top 5 global pizza chains Fastest growing pizza chains by unit count Top proteins for pizza Likelihood to purchase a pizza
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FoodService Europe & Middle East 2 vom 19.05.2021 Seite 8,9,10,11,12,13

Retail foodservice

Fresh from the store

Food retail is one of the few sectors to have seen a sales increase during the Covid-19 crisis. How have changed living and working conditions affected the demand and range of retailers foodservice offer? Examples from Germany, Russia and the UK show that things are happening in this segment.

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FoodService Europe & Middle East 1 vom 17.02.2021 Seite 6

The World by Numbers

The pandemic’s impact on consumer expectations and the way restaurants work

In general, consumers want restaurants to follow current safety measures such as contactless delivery, social distancing and wearing face coverings also after the crisis has ended. In Russia and the UK, a significant number of consumers want safety m

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The pandemic’s impact on consumer expectations and the way restaurants work - Whole article incl. illustrations
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FoodService Europe & Middle East 4 vom 29.08.2019 Seite 8,9,10,11,12,13,14,15,16,17,18,19

Egg based Concepts

It’s egg time

Spawned in the USA, egg-based restaurants are a relatively new phenomenon, especially on the European continent. A conceptualization of the traditional cooked breakfast fare offered by cafés and diners, they represent a small niche segment in the all-day breakfast, brunch and lunch market.

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FoodService Europe & Middle East 2 vom 30.04.2019 Seite 8,9,10,11,12,13,14,16,17,18,19,20,21

Bakery Cafes

Bakers go foodservice

In search of opportunities to grow their business, bakers throughout Europe are expanding their offer to include snacks and drinks to eat-in or take-out. How are these bakery cafés set up? Which products are on sale? And which role does traditional bakery craftmanship play in the overall offer? Our correspondents report.

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FoodService Europe & Middle East 1 vom 01.02.2019 Seite 8,9,10,11,12,14,15,16,17

Poké

The South Seas in a Bowl

Many call it ‘the perfect fast food’: poké bowl concepts are right on trend in the metropolises of Europe because they offer an alternative to burgers and the like. The bowls are both healthy and tasty, and perfect for the takeaway market as well. They usually combine a base of rice or other popular kind of grain, such as quinoa, with toppings of marinated fish, vegetables and high-quality culinary dressings. Our correspondents introduce successful formulas from their countries.

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FoodService Europe & Middle East 4 vom 23.08.2018 Seite 8,9,10,11,14,15,16,17,18,19

Food Courts 3.0

Culinary Hotspots

Originally food courts were conceived as central, efficiently organised food and drink supply points for hungry and tired shoppers. So if earlier mainly high-profile fast-food brands were placed round the joint seating arrangements, today‘s modern food courts increasingly feature regionally-based players with a high-quality yet relatively low-priced range. More and frequently even from top chefs! A combination which is very attractive to foodies and gourmands and makes them culinary hotspots in their own right. Part 2 of our pan-European surveys showcases some further notable examples.

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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

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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

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