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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 03.02.2017 Seite 30,31,32,34,36,37

Interview

Fair, Passionate and Proud

O’Learys is a global sports bar and restaurant concept that is steeped in passion for food, drink and sport. The first unit was opened in Sweden in 1988, and today the O’Learys chain consists of 130 restaurants operating in 13 countries. Over the years, the core concept has been continuously refined and now comes in two formats, a classic fullservice restaurantformat and a large event center format that combines F&B with bowling, billiards, sport simulators and go-karting. All restaurants share the vision of adding ‘a piece of Boston’ to any location. Christian Bellander, CEO and co-owner of O’Learys Trademark, talks to Sofia Selberg about growth strategies, franchising experiences and about creating the Next Generation Sports Bar.

[15427 Zeichen] € 5,75

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

Food Service Europe & Middle East Nr.04 vom 19.08.2011 Seite 040

Trends

Seizing Nature at its Best

The gastronomic world is talking of the New Nordic Cuisine. Chefs, food writers and other foodservice professionals travel to the Nordic countries for culinary inspiration and to simply enjoy the delicious food. Noma, the Copenhagen restaurant voted World's best restaurant by S.Pellegrino for two subsequent years, is one reason that Nordic Cuisine is put on the global dining map. Other reasons are the successes of Nordic chefs in cooking competitions such as Bocuse d'Or. The most important aspect is the food philosophy and values that it is based upon. Sofia Selberg of Conceptuelle has researched the background, the corner stones and the development of this internationally acclaimed cooking culture.

[15543 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 16.02.2010 Seite 008

In-Store Restaurants

Culinary Store Experience

It's all about a new generation of in-store restaurants. Generally aimed at attracting customers and making their stay as long as possible, this service was long considered to be too personnel intensive and characterised by fluctuating quality and negative results. Standardisation and, in many cases, the self-service principle have put the genre on track for success. Today, major department and furniture stores, as well as book and shoe shops, use their own or outside foodservice brands as a supplementary attraction offering additional value. Not to mention supermarkets for which associated F&B units represent a marketing and testing module for their product ranges. Part 1 of our pan-European survey.

[39896 Zeichen] Tooltip
Food Sales Mix
€ 5,75

Food Service Europe & Middle East Nr.06 vom 02.12.2009 Seite 008

Branded Hotel Restaurants

Indicators of F&B Expertise

In most European countries, it is still the exception rather than the rule for hotel chains to create their own restaurant brands and multiply them via their own hotels. Partnerships between hotels and external F&B brands are also rare on the continent and that despite the fact that they boost hotels' image and positioning. Our pan-European survey portrays hotel chains - from good and reasonably priced to elegant and expensive - with restaurant brands that underscore the qualities of the hotel and, in addition to hotel guests, attract outside guests, especially locals.

[47177 Zeichen] € 5,75

Food Service Europe & Middle East Nr.02 vom 14.04.2009 Seite 008

Steakhouses

Credible from Field to Plate

Europe's steakhouses have regained consumer trust after years of meat scandals. In their boom time during the 80s, until the outbreak of the first BSE crisis, steak and salad was the essence of healthy eating. Today, many steakhouse restaurants and chains profile themselves by offering excellent red meat and sophisticated grilling processes. Almost all are fullservice concepts, and in France these are often freestanders. Measured on the wide range of different brands and size of the steakhouse chains in the US, most European countries have a lower degree of penetration. So far, there is little expansion of chains into different countries. Multinational expansion, however, might be the topic of the next few years. Part II of our Pan-European Survey.

[44401 Zeichen] Tooltip
US: Biggest Chains

Steakhouses: Top 5 Single Operations
€ 5,75

Food Service Europe Nr.03 vom 21.08.2003 Seite 010

Coffee Bars

Growing - but at a Slower Pace

Over the last years no other subject has generated so much hope of growth in the away-from-home market as coffee bars. In many countries, coffee bars are one of the hottest segments. Starbucks, the US brand, is seen as the archetype. The bars represent chances for multi-concept restaurant companies, young entrepreneurs and, of course, the roasters and the coffee-machine manufacturers. All efforts are aimed at the young generation, more and more of whom prefer to go without coffee unless it goes hand-in-hand with the appropriate lifestyle setting. The (European) coffee bar strongholds are London and Barcelona. And everybody is watching what the people from Seattle do in the Old World. Part II of a Paneuropean survey.

[37440 Zeichen] Tooltip
SCAN: Coffee Bars 02

Starbucks in Europe

Spain: Top 10 Coffee Bars 2002
€ 5,75

Food Service Europe Nr.04 vom 22.11.2002 Seite 010

Steakhouses

Only a few US Chains

In Europe, pure steakhouse chains emerged in UK in the 50s, in France in the late 60s and in Scandinavia and Germany in the 70s. However, it was not until the late 80s that they reached Portugal, Spain and Italy, where chain operations still are in their early stage. Located centrally or as freestanders, often with farmhouse design or (modern) Argentine style, they all offer tableservice and are focused on grilled meat (up to 50% of sales). Average checks are about EUR 15-30 and sales go up to EUR 2-3 m/unit. After 2000, BSE and foot-and-mouth disease created great consumer uncertainty and many steakhouses expanded their menus to include fish, chicken and vegetarian alternatives. The demand for meat has been rising again since it has been possible to give consumers assurances about its origins. This has encouraged some chains to expand internationally - and not just within Europe. Interesting in this connection is the fact that US concepts hardly ever succeeded in Europe.

[42174 Zeichen] Tooltip
UK: Top Steakhouses

UK: Pub Chains with Steaks

UK Steak Sales - beef frying/grilling steak -
€ 5,75

 
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