Suchergebnisse



Haben Sie ihre Zugangsdaten vergessen?

0 Artikel in Warenkorb

Es wurden 13 Artikel gefunden.

 
weiter
 
 
Sortierung:  
Treffer pro Seite:

Food Service Europe & Middle East Nr. 03 vom 05.06.2012 Seite 062

Supplier

Single Use Solutions Widen Menu Options

Many concept-driven casual dining restaurants are making their menus equally amenable for take-out, retail sale, delivery and home meal replacement. Bruce Whitehall talks to Sweden's Duni about new opportunities in branded packaging solutions and also finds out about a linen-replacing wonder material for table-covers.

[8630 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 28.06.2010 Seite 008

Juice-Bars

Niche Market Full of Energy

Juice - a veritable summer subject that goes perfectly with the current trends towards wellness and health, and that has gained greatly in momentum thanks to the increasing popularity of smoothies in recent years. However, juice bars thrive in countries with lots of sunshine significantly better than in Central and North Europe where it is much more difficult for fruity mono-products to attract customers the whole year round. Thus, in cooler latitudes, the vast majority of formulas of this kind rely on alternatives to survive the winter months. Our pan-European overview introduces the leading players.

[40688 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 16.02.2010 Seite 008

In-Store Restaurants

Culinary Store Experience

It's all about a new generation of in-store restaurants. Generally aimed at attracting customers and making their stay as long as possible, this service was long considered to be too personnel intensive and characterised by fluctuating quality and negative results. Standardisation and, in many cases, the self-service principle have put the genre on track for success. Today, major department and furniture stores, as well as book and shoe shops, use their own or outside foodservice brands as a supplementary attraction offering additional value. Not to mention supermarkets for which associated F&B units represent a marketing and testing module for their product ranges. Part 1 of our pan-European survey.

[39896 Zeichen] Tooltip
Food Sales Mix
€ 5,75

Food Service Europe & Middle East Nr.03 vom 29.06.2009 Seite 008

Tea Concepts

Slow Drink in Fast-Moving Times

A slow drink rather than fast food - a good cup of tea counteracts the increased pace of life in general. Tea stands for unhurried pleasure, for a conscious break during and from the everyday hustle and bustle. It is generally speaking the preserve of individual concepts catering for up-market tastes. However, to achieve greater popularity in the away-from-home market and to stand up to the omnipresent competitor, coffee, it is necessary to bring about some changes in the minds of consumers and thus make the product more attractive. Our European survey shows that gastronomic concepts with an explicit emphasis on tea can be successful - provided the preparation, quality and presentation are up to the mark.

[39630 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 15.10.2007 Seite 008

Foodservice at Airports

Foodservice Flying High

More and more European airports are being transformed into shopping centres with connecting flights to the rest of the world. The reason: an ever-increasing number of passengers and ever-longer waiting times coupled with growing passenger expectations on F&B and shopping and entertainment facilities. International brand-name players have discovered the terminals and make orientation easier for international guests. Nevertheless, local players, who stand for the regional cuisine of the host country, also contribute to an airport's gastronomic profile. Today, the right foodservice blend is an increasingly important aspect when it comes to planning a new terminal or extending existing ones. Part 1 of our pan-European survey.

[39303 Zeichen] Tooltip
D: Top 10 Airports

Nordic Countries
€ 5,75

Food Service Europe & Middle East Nr.02 vom 24.04.2007 Seite 008

Event Catering

Let Us Eatertain You!

Wherever you go in Europe, the event catering market is not only booming but also characterised by a diverse spectrum of players: big and small, and covering the spectrum from event specialists, hotels and restaurants to contract caterers. The growing demand is driven by the increasing use of sports stadiums as event venues. Additionally, events are the preferred way of achieving communication targets for many companies. Decisive for success are individual concepts, full service packages, top locations and a high entertainment factor - for F&B and all other aspects. The business is dominated by highly complex structures and big operational challenges. A pan-European overview - Part 1:

[41752 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 14.02.2007 Seite 008

Chicken Chains

On the Wings of Popularity

Poultry is - despite bird flu - a growth segment throughout Europe. Nevertheless, there are only relatively few restaurant chains specialising in chicken & co. World-market leader KFC is also the number one in Europe with over 1,000 outlets in 2007. However, the chicken-chain pioneer was the German Wienerwald brand, which reached its zenith at the end of the seventies/in the early eighties. While chicken chains generally make little progress, more and more full-range restaurants are discovering poultry for health and wellness oriented product innovations from burgers and wraps to hot salad toppings. A pan-European survey.

[53023 Zeichen] Tooltip
UK/Ireland: Chicken Chains

D: Meat - 2005 consumption in kg per capita

USA: Top 10 Chicken Chains
€ 5,75

Food Service Europe & Middle East Nr.05 vom 04.10.2006 Seite 008

Organic Ingredients

Organic Gains Momentum

The world organic market is estimated to have exceeded the $30-bn mark last year with North America and Europe showing the highest growth rates. In the last 10 years, worldwide demand for organic foods has doubled, and is expected to more than double again in the next few years. By far the biggest market share is held by the retail sector. In the foodservice industry the use of organic produce is still quite rarely to be found - rather with institutional catering than with fullservice or quickservice restaurants. But growing concerns for health issues, the environment and the treatment of animals help to change consumers' and restaurateurs' minds which means that 'organic' (or 'bio') is gaining momentum. A pan-European survey.

[51621 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 16.09.2005 Seite 008

Bakery Cafes

The Basis: Baking Expertise

Bakery cafes: in many parts of Europe, they are a familiar sight as extensions to traditional bakers' shops. In terms of product spectrum and sales weighting, they represent a significant step forward compared to take-away sales of bakery snacks that, at best, might be coupled with a few (standing) tables for on-site consumption. Generally speaking, the bakery sector has seen considerable rationalisation over the past decade, with an increase in higher-margin foodservice activities and a switch from on-site making and baking to baking-off industrially-produced part-baked products. Today, the sale of snacks is an important source of growth for bakeries of all kinds, from individual craft operations to local chains or supra-regional brands. Bakery cafes practice - or simulate - a successful competence transfer from basic business in the direction foodservice. A pan-European survey.

[50039 Zeichen] Tooltip
D: The Biggest Bakers

Top US Bakery Cafe Chains

Spain: Top 10 Bakery Cafes 2004
€ 5,75

Food Service Europe & Middle East Nr.04 vom 30.11.2004 Seite 010

Ice-Cream Stores

Scoop-Shops on the Move

Ice cream is a subject on everyone's lips. But if you thought people eat more ice cream in the sunny South, you're wrong: the Swedes are among the leaders of the international ice-cream consumption league, while the Italians and Spanish like their ice cream mostly in summer and, therefore, are rather middle-ranking European consumers. Sales channels show a generally wide variety and, in the foodservice industry, tradition is being increasingly confronted by the trend-setting lifestyle of international brands, in what was previously a market of only small independent outlets. The biggest challenge is the mainly seasonal nature of the business. Typical for the brands: they rely a good deal on synergies between retail and foodservice channels. A general survey of European markets.

[39284 Zeichen] Tooltip
NL/B: Top Chains

Consumption

USA Top 3
€ 5,75

 
weiter