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    FoodService Europe & Middle East 06 vom 01.12.2014 Seite 008 bis 021

    Sushi Concepts

    Increasing Popularisation

    Some twenty years after Europeans first made the acquaintance of Japanese fast food, sushi has, for many city dwellers, become a well-established component of their diet. Foodservice entrepreneurs value the good margins and suitability for all possible formats, from take-aways and delivery services to fast casual and fine dining. As has always been the case, most of the markets are dominated by individual players. But, at the same time, there are some reliable brands, often brands with a strong sense of design, that are managing to establish themselves in a segment where confidence in the safety and quality of the products counts for even more than in many others. Part 2 of our pan-European survey.

    [40064 Zeichen] € 5,75

    FoodService Europe & Middle East 6 vom 01.12.2014 Seite 8,9,10,12,13,14,16,18,21

    Sushi Concepts

    Increasing Popularisation

    Some twenty years after Europeans first made the acquaintance of Japanese fast food, sushi has, for many city dwellers, become a well-established component of their diet. Foodservice entrepreneurs value the good margins and suitability for all possible formats, from take-aways and delivery services to fast casual and fine dining. As has always been the case, most of the markets are dominated by individual players. But, at the same time, there are some reliable brands, often brands with a strong sense of design, that are managing to establish themselves in a segment where confidence in the safety and quality of the products counts for even more than in many others. Part 2 of our pan-European survey.

    [40065 Zeichen] € 5,75

    FoodService Europe & Middle East 05 vom 08.10.2013 Seite 008 bis 019

    University Catering

    Brainfood with High-Street Appeal

    Foodservice at universities has traditionally been characterised by small budgets, extreme demand peaks and a multi-cultural clientele with a broad spectrum of nutritional requirements. Over recent years, the challenges facing Europe’s university caterers have been made even more complicated by a growing student demand for healthy, ecologically oriented dishes and vegetarian meals. Hence, modern university restaurants are increasingly based on quickservice and freshflow formats, similar to those on many high streets – but without attaining their price level. Culinary variety is also gaining ground and Asian dishes from the wok are now standard fare at many campuses. Part 2 of our pan-European survey.

    [29142 Zeichen] Tooltip
    CH: University Foodservice
    € 5,75

    FoodService Europe & Middle East 5 vom 08.10.2013 Seite 8,9,10,11,12,14,15,16,18,19

    University Catering

    Brainfood with High-Street Appeal

    Foodservice at universities has traditionally been characterised by small budgets, extreme demand peaks and a multi-cultural clientele with a broad spectrum of nutritional requirements. Over recent years, the challenges facing Europe’s university caterers have been made even more complicated by a growing student demand for healthy, ecologically oriented dishes and vegetarian meals. Hence, modern university restaurants are increasingly based on quickservice and freshflow formats, similar to those on many high streets – but without attaining their price level. Culinary variety is also gaining ground and Asian dishes from the wok are now standard fare at many campuses. Part 2 of our pan-European survey.

    [29142 Zeichen] Tooltip
    CH: University Foodservice
    € 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.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 Nr.01 vom 18.02.2004 Seite 010

    Pasta Concepts

    Pasta Is Everywhere...

    ... naturally, on the dinner table at home and in traditional Italian restaurants, too. And this throughout Europe. New, in addition to the dominant full-service scene, is the growing spectrum of fast-casual and quickservice solutions, which include not only classic variations from Bella Italia but also product and concept interpretations from the Far East. Branding and chaining in this segment is still relatively young and almost always nationally oriented. Which means that pasta & noodles continue to have a great potential.

    [47418 Zeichen] € 5,75