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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.

[20948 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 19.04.2017 Seite 24,25,26,27,28

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Restaurants with a Garden

From nose to tail, from root to stalk – sustainable use of meat, fruit and vegetables has been a trend for years now. Restaurants all over Europe are taking it one step further: they grow their own vegetables and herbs to use them in their kitchen. Those restaurants can be in the middle of nowhere or in the midst of buzzing cities like Paris, London or Berlin. Their gardens cover ground among housing complexes, on hotel roofs or on real farmland. Daniela Dietz

[19937 Zeichen] € 5,75

FoodService Europe & Middle East 4 vom 31.08.2016 Seite 20,21,22,23,24

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Here Comes Latin America!

In recent years, Latin American cuisine and its gastronomic matadors have been causing a stir in various international gastro rankings – especially Peru, which can boast a culinary tradition characterised by a variety of international influences from, for example, Spain, Africa and Japan. More and more guests in Europe’s large cities are discovering the delights of Peruvian cuisine, in particular the national dish, ceviche. Not forgetting, pisco sour – a cocktail that is not only popular in Peru and has the potential to be a great hit. Peru & co. are a source of inspiration for an increasing number of foodservice concepts in Europe – here is a selection of trend-setting establishments. MW

[18047 Zeichen] € 5,75

Food Service Europe & Middle East Nr.02 vom 17.04.2012 Seite 021

Hot Trend

A Matter of Trust

Coping pragmatically with every-day routine requires the comfort of convenience. Thus, online-services are booming: from flight bookings via banking to shopping. In reality, however, we have lost our hearts to tangible products with a verifiable origin, especially as far as food is concerned. Consequently, farm shops and farm restaurants are in great demand - there is nothing more believable. What is it that makes a trip to the countryside such a delight? It is not only the romantic idyll. It is mainly about the longing for nearness, which translates into immediacy, authenticity and trust. Part 2 of our survey of hot trends in farm restaurants, with examples of projects from Germany, Switzerland, Scandinavia, The Netherlands and Great Britain. MW

[20476 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 28.06.2010 Seite 018

Hot Trend

Let Us Infotain You!

Maintaining good relations with their client base - that is the most important task of customer magazines in the foodservice industry. Cultivating the company's image while entertaining its clientele with a mixture of promotion, information and emotion: a brand experience that goes far beyond the visit to the restaurant itself. The advantage of the printed magazine over the online alternatives, which have become the preferred option for not a few foodservice brands these days, is that they can reach all the regulars when they come into the restaurant - also those who do not have access to the internet. Yet, increasingly, a twin-track approach is the order of the day: more and more customer magazines are now also available online. MW

[19547 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 29.06.2009 Seite 020

Hot Trend

Image Booster

Award-winning chefs do it, the young stars of the dining-out scene do it, professional cooks around the world do it ... the cookery-book boom shows no sign of abating. The branded foodservice sector has also discovered this field. In addition to casual dining and QSR chains, one-off concepts with a sharp profile also make use of this tool. The benefits? Cookery books associated with a foodservice name are genuine marketing multi-talents that underscore culinary expertise and quality, and engender trust. They tell stories relating to the gastronomic product and thus give the brand a more sophisticated image. They awaken emotions, the best basis for creating bonds of guest loyalty. MW

[24209 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 16.02.2009 Seite 018

Hot Trend

Exclusive Retreats for High Yield Passengers

Premium customers are the most coveted in the airline business. In the battle to attract this high-grade clientele, more and more airlines are banking on pre-flight services. Hence, a general improvement of lounge facilities can be observed worldwide. First and business class customers, as well as frequent flyers, can take advantage of luxuriously equipped airline lounges meeting five-star standards. A luxury, by the way, that can also be purchased without frequent flyer miles thanks to companies such as Priority Pass. Increasingly, the upgrading programme also includes a range of food & beverages that is no longer limited to a selection of snacks. Here is an overview including some examples of lounges run by the airport operators or ground services contractors themselves. MW

[28661 Zeichen] Tooltip
Best 1st Class Lounges - Skytrax-Ranking 2008
€ 5,75

Food Service Europe & Middle East Nr.05 vom 10.10.2008 Seite 024

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Natural Winners

Green light for salads: Leitmotifs such as bio, wellness and nature, not to mention the trend towards a semi-vegetarian diet, are making salads ever more popular: a field of activity for an increasing number of specialists. Adaptable, variable and compatible with ethnic cuisine of all kinds, as well as scalable over the spectrum from snack-sized to a main course, this culinary all-round talent is ideal for everyone from Slow food fans to multitaskers on the move. Freshness, variety, cross-over ideas and customising are the landmarks along the way to guest acceptance, as our tour of Europe shows.

[17948 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 12.02.2008 Seite 024

Hot Trend

Eating for Health!

The boom in the health market has generated phenomenal growth for spas, fitness clubs, etc. A segment that used to be a niche market is developing - suitably attired in wellness garb - into the lifestyle standard for broad groups of consumers. A few hours in the sauna, a visit to the thermal baths as a relaxing way to spend an afternoon, a week's rest and recuperation in a wellness hotel - relaxation, regeneration and fitness in harmony with the desire for pleasure. And rounding off the range of services with F&B facilities makes everything perfect for both guests and operators. A subject with a bright future - a tour of Europe to sample the delights of spa cuisine.

[19985 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 15.10.2007 Seite 022

Hot Trend

Out-of-the- Ordinary Use

All is possible when it comes to event locations. The charm lies in the forbidden. The search for spectacular event settings in Europe shows that the really trendy ones are those that people constantly have in front of their eyes but which suddenly become 'really cool' because they are being put to a use which is far removed from their normal purpose. Department stores count, as do airport terminals, bridges, motor-racing tracks or a gigantic aquarium - historical buildings are just as much in the frame as are modern or particularly stylish ones. The more unusual and the crazier they are, the more attractive they seem. Much of the appeal for an invited (or indeed paying) guest-list lies in the exclusion of the public and the added value which the event lends to places which are otherwise accessible to everyone. JPW

[22198 Zeichen] € 5,75

 
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