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FoodService Europe & Middle East 3 vom 21.09.2021 Seite 50

Show Dates

Major show dates

Anuga, 9 – 13 October 2021, Cologne, Germany Ready for the double re-start: Anuga, the leading global trade fair for the food and beverage industry, is taking place in Cologne from October 09.-13, 2021. Around 4,000 companies from 91 countries hav

[3052 Zeichen] € 5,75

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 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 2 vom 19.04.2017 Seite 24,25,26,27,28

Hot Trend

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

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FoodService Europe & Middle East 6 vom 02.12.2016 Seite 8,9,10,11,12,13,14,15,16,17

Vegan Cuisine

Good Food, Clean Conscience

Vegetarianism and veganism were long considered in Europe as ascetic and prohibition-obsessed lifestyles, propagated by only a small group. For some years now, however, the industrialisation of foodstuff production from animal sources and concern about diminishing resources have caused more and more people, particularly young people, often in urban environments, to give up food and beverages which may cause harm to animals. Restaurant owners offering their guests solely vegan food are niche operators, but they are growing in number, and now you can enjoy the best food and drink, not in self-denial, but with a good conscience.

[36938 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 04.10.2016 Seite 8,10,12,13,14,16,17,18

Chicken Concepts

From Everyday to Cool and Trendy

Poultry is one of the most versatile foodstuffs and, accordingly, an indispensable aspect of regional cooking, not to mention a variety of foodservice concepts from fast food to, at least, casual dining. Inexpensive to buy, perceived as healthy and compatible with most eating trends and ideologies, chicken & co. are to be found on almost every menu. And increasingly as the star products of special concepts that are rediscovering poultry and giving it a creative boost. Part 2 of our pan- European surveys on chicken concepts.

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

Hot Trend

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

FoodService Europe & Middle East 3 vom 30.06.2016 Seite 54

Show Dates

Major Show Dates

Hostelco – Barcelona, Spain, 23 – 26 October 2016. At its 18th edition, the trade show for equipment, machinery and services for the hotel and catering industry expects more than 57,000 trade visitors from over 100 countries and is expanding its cont

[4648 Zeichen] € 5,75

FoodService Europe & Middle East 4 vom 21.08.2015 Seite 8,9,10,12,13,16,17,18,19,20,21

Gourmet Burger

Artisanal, Honest, Authentic

The burger is the star product of recent years: on everyone’s lips for decades, the meat patty in a bun has undergone a qualitative and culinary upgrading and developed into the centrepiece of a wide spectrum of fast-casual and casual dining restaurants. Particularly advantageous: its broad appeal and versatility. The transformation began in the burger’s home country, the USA. However, many new European concepts also reflect the power inherent in this product. Indeed, premium burgers are the epitome of the desire of modern consumers for artisan products, honesty and authenticity. Part 1 of our pan-European survey.

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FoodService Europe & Middle East 04 vom 22.08.2014 Seite 008 bis 019

Casual Italian Restaurants

Message Full of Passion

Italian cuisine is a great favourite all around the world: it has found friends of all ages and in every income group, thus making it suitable for a mass market. Pizza in particular has become one of the world’s bestsellers on every level from snack foods to fine dining. Most of the fast-casual and casual-dining concepts with an Italian emphasis are multipliable as well as exportable. And they are also asserting themselves successfully against increasing competition from other ethnic cuisines. The reasons for this are their ability to adapt to regional preferences and their unshakeable image as a healthy alternative to traditional fast food. In a nutshell, Italian food carries a message full of passion and a love of life. Part 2 of our pan-European survey.

[39604 Zeichen] € 5,75

 
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