Suchergebnisse



Haben Sie ihre Zugangsdaten vergessen?

0 Artikel in Warenkorb

Es wurden 52 Artikel gefunden.

 
weiter
 
 
Sortierung:  
Treffer pro Seite:

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

[1843 Zeichen] Tooltip
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)
€ 5,75

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

[1442 Zeichen] Tooltip
Top 5 global pizza chains Fastest growing pizza chains by unit count Top proteins for pizza Likelihood to purchase a pizza
€ 5,75

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

[1057 Zeichen] Tooltip
The pandemic’s impact on consumer expectations and the way restaurants work - Whole article incl. illustrations
€ 5,75

FoodService Europe & Middle East 6 vom 17.12.2020 Seite 8,9,10,11,12,13,14,15,16

Robotics and Automation

Ready for the Robolution?

Hyperawareness of hygiene standards and contact-free demands in the current pandemic setting along with continuous staff shortage are increasingly raising interest in automated solutions. Could robots be the answer?

[26363 Zeichen] € 5,75

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.

[27733 Zeichen] € 5,75

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.

[48803 Zeichen] € 5,75

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.

[22349 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 18.12.2018 Seite 8,9,10,11,12,13,14,16,17

Steakhouse Concepts

Meat matters

More and more of Europe’s consumers are concluding that eating less meat is better for the environment and their own health. At the same time, the focus of interest is shifting to the quality of the meat eaten. Steakhouse concepts, that adhere to the highest standards regarding not only raw-material selection but also preparation, offer extraordinary dining pleasure. Moreover, origins, aging and cooking methods represent a great opportunity for storytelling. Part 2 of our European overview.

[32308 Zeichen] € 5,75

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.

[31536 Zeichen] € 5,75

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

 
weiter