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FoodService Europe & Middle East 3 vom 25.06.2018 Seite 8,9,10,11,14,15,16,17

Food Courts 3.0

Magnetic Markets

The times are past when food courts consisted primarily of a collection of small fast-food units with a common, central seating area where weary shoppers or travellers could still their hunger pangs. Today, the elaborately designed foodservice clusters rank among the highlights and magnets in shopping centres and transport hubs. Moreover, numerous market halls are currently being turned into culinary destinations as Food Courts 3.0. Our Pan-European Survey presents some interesting examples.

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UK: Food Halls
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FoodService Europe & Middle East 2 vom 30.04.2018 Seite 8,9,10,11,12,13,14,15

Craft Beer Concepts

Diversity on Tap

The craft beer movement is the perfect example of a new quality awareness in European foodservices: craftsmanship, a positive attitude towards experimentation, and individuality as a counterpoise to mass taste and an often increasing uniformity in the range of food on offer. How exciting – and, yes: loved by many – foodservice can be, when it adopts these principles, is shown by our examples of craft beer driven concepts from four further countries. Part 2 of our pan-European survey.

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FoodService Europe & Middle East 1 vom 13.02.2018 Seite 60

Show Dates

Major Show Dates

Hotelympia, London, UK – from 5 to 8 March 2018. Since the early days of the trade fair, launched more than 80 years ago, Hotelympia has developed into the UK’s leading hospitality and foodservice event. This March, visitors from the restaurant, hote

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FoodService Europe & Middle East 6 vom 01.12.2017 Seite 8,9,10,11,12,13,14,15,16

Foodservice in Food Retail

Fighting for the Stomach Share

Although food retail and foodservice are two discrete entities with expertise in one not necessarily meaning expertise in the other, both segments are growing closer and closer together. This process is driven by the growing need of consumers for quick, uncomplicated catering while they are on the move. In times when less and less cooking is done at home the two segments are fighting for the ‘stomach share’. So more and more food retailers are supplementing their range with convenient take-away offers, ready-to-eat products, or even foodservice facilities for eating on the spot. Part 2 of our pan-European survey.

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FoodService Europe & Middle East 5 vom 11.10.2017 Seite 18,19,20,21,22,23

Hot Trend

Offal on Offer

Heart, kidney, tripe, liver or T-bone steak – they’re all parts of an animal. Why do we make a distinction between worthwhile and less worthwhile bits? Innards are a component of living creatures, just as much as the filet cuts which are so popular. To despise the former is actually profoundly irrational and, in any case, attitudes vary across Europe.

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FoodService Europe & Middle East 1 vom 03.02.2017 Seite 8,9,10,13,14,15,16,17,18,19

Vegan Cuisine

Pleasing Flexitarians

Although still relatively small in numbers, vegetarian and vegan consumers get a lot of attention from the media nowadays. And this has led not only to changes in the products to be found on supermarket and store shelves but also in restaurants. Most purely vegan restaurants tend to be small, individual outfits. However, some concepts have expressed an ambition to grow – or have already multiplied. At the same time, conventional restaurants are extending their meat-free and vegan offers, pleasing not only those guests who strictly avoid animal-based products but also the growing number of consumers who, as part-time vegetarians or ‘flexitarians’, consciously refrain from eating meat, eggs and dairy products to protect animals and the environment, as well as for the sake of their own health.

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FoodService Europe & Middle East 6 vom 02.12.2016 Seite 18,19,20,21,22,23

Hot Trend

A Homely Feeling for Urban Nomads

The new generation of ‘Urban Nomads’ – or should they be called Business Travellers 3.0? – follow the call of their profession from city to city and from country to country. A target group that presents a new challenge to hotels and their ‘public spaces’, which need make guests feel at home at the same time as being infused with local spirit, not to mention being stylish and, if at all possible, located where it’s all at. This demand is served not only by boutique hotels and innovative budget formats, most of them distinguished by integrative lobby concepts: eating, drinking, working, playing and chilling … all designed to be cool and reflect regional characteristics. Established hotel chains are also following this trend. MW

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FoodService Europe & Middle East 4 vom 31.08.2016 Seite 8,9,10,12,13,14,16

Chicken Concepts

In Love with Chicken

Poultry has been gaining ground in the restaurant business for many years. While it is a standard dish on the menus of almost all popular foodservice concepts from burger bars to burrito shops, there are still only relatively few restaurant chains specialising in chicken & co. World-market leader KFC is the number one in Europe with almost 2,400 outlets in 2015. Here, as in most QSR systems, the classic cooking methods – rotisserie and pressure frying – still dominate, while modern, fast-casual concepts often offer flame-grilled meat to attract urban, health-conscious guests, more and more of whom see chicken as a welcome alternative to red meat. Part 1 of our pan-European survey on chicken concepts.

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FoodService Europe & Middle East 03 vom 26.06.2014 Seite 008 bis 020

Casual Italian Restaurants

The World’s Local Food

The triumphal march of Italian cuisine across the world is quite unique: there are few places on earth where pizza and pasta are not well up towards the top of the list of favourite meals. Their popularity has long since become a major feature of the European gastronomic landscape – irrespective of whether in small towns or large cities. Particularly over the last two decades, the varied Italian specialities, which lend themselves very easily to a broad market, have proved a relatively uncomplicated area of activity with good profit margins for numerous replicated fast-casual and casual-dining concepts. In spite of growing competition from other ethnic restaurants, growth for many of these chains has remained on a steeply upward curve – because the food on offer works for everyone, and a majority of consumers are as familiar with it as with their own local cuisine. Part 1 of our pan-European survey.

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UK: Big Players

Vapiano 2012-2014 - Net sales in Euro m

Vapiano: Sales Mix
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FoodService Europe & Middle East 3 vom 26.06.2014 Seite 8,9,10,12,13,16,17,18,19,20

Casual Italian Restaurants

The World’s Local Food

The triumphal march of Italian cuisine across the world is quite unique: there are few places on earth where pizza and pasta are not well up towards the top of the list of favourite meals. Their popularity has long since become a major feature of the European gastronomic landscape – irrespective of whether in small towns or large cities. Particularly over the last two decades, the varied Italian specialities, which lend themselves very easily to a broad market, have proved a relatively uncomplicated area of activity with good profit margins for numerous replicated fast-casual and casual-dining concepts. In spite of growing competition from other ethnic restaurants, growth for many of these chains has remained on a steeply upward curve – because the food on offer works for everyone, and a majority of consumers are as familiar with it as with their own local cuisine. Part 1 of our pan-European survey.

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UK: Big Players Vapiano 2012-2014 - Net sales in Euro m Vapiano: Sales Mix Vapiano: Prices Worldwide
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