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FoodService Europe & Middle East 2-3 vom 16.09.2022 Seite 142,143,144,145

Inspiration Stockholm

Stockholm’s Scandi chic

Stockholm has more to offer than meatballs, the city is home to a diverse array of food trends and treats and is slowly recovering from the slowdown in business caused by the pandemic. From Nordic fine dining to Asian fusion, and from vegan cafes to natural wine bars – the Swedish capital is a great inspiration for our appetite.

[13416 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 17.02.2021 Seite 16,17

Mission Zero Waste

Food waste is ugly!

How does Europe’s gastronomic pioneer in sustainability, Max Premium Burgers, deal with food waste? Chief Sustainability Officer, Kaj Török, has the answers.

[7436 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 16.10.2020 Seite 46,47

Max Burger / Sweden

Coping with the crisis

The Swedish fast-food burger chain Max is known not only for its popular burgers but also for the many efforts it makes for the environment. We have talked to Max Burger’s CEO Richard Bergfors about how the Covid-19 crisis has affected this business and which solutions have been found to face the challenges it poses.

[5338 Zeichen] € 5,75

FoodService Europe & Middle East 2-3 vom 29.06.2020 Seite 8,9,10,11,12,13

Fish and Seafood

Fish is fun!

There are many traditional ways to serve fish and seafood. But there are other ways, too. All over Europe, sea-loving entrepreneurs are spicing up the fresh-from-the-ocean dining experience turning all-time classics into must-have cravings.

[18861 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 03.02.2020 Seite 58

Show Dates

Major show dates

AMBIENTE, 7-11 February 2020, Frankfurt, Germany The international trade fair for consumer goods is offering visitors all the latest ideas and products – from industry trends to future visions. Exhibitors present their innovations in the categorie

[3574 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 11.10.2019 Seite 16,17

Interview Max

Burgers going green

By 2022, Sweden’s oldest burger chain Max Premium Burgers plans for 50% of sold meals to be free of red meat. Today, all of the chain’s burgers are already climate positive. We spoke with head chef Jonas Mårtensson about what’s driving the company’s green strategy.

[3662 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 30.04.2019 Seite 22,23,24,25

Interview

Thinking out of the box

Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.

[13669 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 5 vom 17.10.2018 Seite 22,23,24,26

Max Burgers celebrates 50 years

Launching the World’s First Climate-Positive Burgers

This year is the 50th anniversary for Max Burgers, the Swedish family owned burger chain. Today, the Max chain consists of 132 restaurants operating in five countries and employing 5,400 people. Poland is the country most recently entered and rapid expansion is expected. During an anniversary event in Gällivare, CEO Richard Bergfors talks to Sofia Selberg of Conceptuelle about sustainability, green burgers and growth ambitions across borders.

[14804 Zeichen] € 5,75

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.

[25091 Zeichen] Tooltip
UK: Food Halls
€ 5,75

 
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