With a Taste for Luxury

Event catering - one of the fastest growing segments in Europe. The trend towards turning everyday occurrences into special occasions and the growing desire of many people to 'buy' collective and positive experiences rather than material goods have resulted in a flourishing business environment for party-service players. The big names are operating on an increasingly international scale. However, many smaller companies are becoming more professional and developing into all-round service providers. After all, the decisive factors for success include not only great F&B but also a harmonious overall experience with a programme of entertainment at an extraordinary location. Part 2 of our European survey.

'Pizza Unlimited'

In May (2/02) we portrayed the British, Spanish, French and Italian pizza markets, now follows part II of our Paneuropean survey. Everywhere, competition is getting fiercer by the day, especially in big cities where competitors tend to be within walking distance and frozen pizzas can be bought from retailers on virtually every street corner. Almost all markets are dominated by one-man/family operations while the majority of fullservice and home-delivery chains operate within their national borders. Europe's big players have been hesitant in risking the (not always successful) step into foreign markets. Nevertheless international expansion is very likely to be an extensive process of learning by doing for many of Europe's big players. As a low-priced product capable of a wide variety of interpretations, the pizza is still distinguished by a broad demographic appeal.

[34964 Zeichen]

Pizza in Poland

Germany: Top 5 Pizza Players

Pizza Chains - US Sales/Units - 2001 -

€ 5,75

Rating:

Future-compatible

How to create foodservice concepts today that will still capture the spirit of the times tomorrow and satisfy future consumer needs and tastes? This is a key question at innumerable symposiums, congresses and market-research projects. One approach is to collect basic facts, study the parameters and evaluate trends. The other, to add intuition and inspiration. The best source of innovative impartiality: travelling, keeping your eyes open and learning. Hence our 'virtual' sightseeing tour of Europe to discover future-oriented ideas for concepts of supra-regional interest. Although the selection is subjective, the perspective is always professional. Country-by-country, we present 25 concepts - some individual, some already multiplied. The spectrum ranges from restaurants for kids to wine bars; from fast-food to a new interpretation of fine dining.

Meat-free and Healthy

Everywhere you look, sales of vegetarian meals are rocketing and not just since the BSE and foot-and-mouth crisis either. Vegetarianism has become nothing short of a mega trend amongst young female customers, who are deciding in droves to live on a meat-free diet. We analyse the concepts behind vegetarian restaurants and their evolution as well as the current status of vegetarian meals in 'normal' restaurants.

Marketplace = Sales Area = Kitchen = Storage

It's all about market restaurants, a European invention to satisfy consumer demands for freshness and speed. The formula was one of the major foodservice innovations of the Eighties. Two famous US entrepreneurs, Rich Melman (Chicago) and Phil Romano (Dallas), are even said to have got their inspiration here for their own ideas - Foodlife and Eatzi's. Below we provide a survey of the major national players across Europe, together with their brands.

[29212 Zeichen]

Sales Mix - Marché, Rosenberger

€ 5,75