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Food Service Europe & Middle East Nr. 06 vom 03.12.2012 Seite 050

Summit

Creative Strategies for Tougher Markets

Creative approaches to economic pressure abounded at September's 13th European Foodservice Summit in Zurich. Under the theme of 'Ideas. Visions. Creativity', competitive concepts and strategies presented to the 250 senior executives from 30 countries ranged from emotional architecture, caring capitalism and sustainable sourcing to hybrid retail/foodservice concepts and adapting to the 'digital divide'.

[18598 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 28.06.2010 Seite 008

Juice-Bars

Niche Market Full of Energy

Juice - a veritable summer subject that goes perfectly with the current trends towards wellness and health, and that has gained greatly in momentum thanks to the increasing popularity of smoothies in recent years. However, juice bars thrive in countries with lots of sunshine significantly better than in Central and North Europe where it is much more difficult for fruity mono-products to attract customers the whole year round. Thus, in cooler latitudes, the vast majority of formulas of this kind rely on alternatives to survive the winter months. Our pan-European overview introduces the leading players.

[40688 Zeichen] € 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.04 vom 21.08.2009 Seite 008

Music Festivals

Music and Food for the Masses

Almost no other event brings together so many people at the same time and place as a music festival. Every year, the biggest festivals attract over 150,000 fans with one thing in common: a love of a certain kind of music and a desire to enjoy it in the company of fellow aficionados. Lasting anything from a few days to a few weeks and often held in the great outdoors, music festivals not only offer an undiluted community feeling but also represent a huge challenge for the organisers. And they are also a challenge for the foodservice specialists involved who are confronted by growing expectations from year to year. The type of foodservice offer required depends to a large extent on the type of music at the festival - from cheap and cheerful to fine and formal. Part 1 of our pan-European survey.

[29652 Zeichen] Tooltip
Top Music Events in Spain
€ 5,75

Food Service Europe & Middle East Nr.03 vom 29.06.2009 Seite 008

Tea Concepts

Slow Drink in Fast-Moving Times

A slow drink rather than fast food - a good cup of tea counteracts the increased pace of life in general. Tea stands for unhurried pleasure, for a conscious break during and from the everyday hustle and bustle. It is generally speaking the preserve of individual concepts catering for up-market tastes. However, to achieve greater popularity in the away-from-home market and to stand up to the omnipresent competitor, coffee, it is necessary to bring about some changes in the minds of consumers and thus make the product more attractive. Our European survey shows that gastronomic concepts with an explicit emphasis on tea can be successful - provided the preparation, quality and presentation are up to the mark.

[39630 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 10.10.2008 Seite 008

Food Festivals

Turning F&B into an Event

Generally speaking, everything revolves around fine dining and drinking when people get together to celebrate. Hence, it's no great intellectual leap to the idea of getting together to enjoy exclusive culinary delights in the company of like-minded people. The spectrum covered by such festivals ranges from elite gourmet dinners to mass picnics. In many cases, a multifarious programme attracts gourmets to scenic regions with their own culinary traditions, on which the festivals then focus. And, no less frequently, celebrity chefs, whose creations are normally reserved for their affluent guests, are only too pleased to demonstrate their skills - an ideal opportunity for lovers of the culinary arts to watch them at work, to learn and to enjoy. A pan-European survey.

[55904 Zeichen] Tooltip
Chefs' Ratings - Schleswig-Holstein Gourmet Festival 2008/2009

NL/Belgium: other Festivals
€ 5,75

Food Service Europe & Middle East Nr.02 vom 15.04.2008 Seite 008

Fish & Seafood

On the Crest of a Wave

Fish and seafood are on trend, providing diverse enjoyment and fulfilling the desire for a light, healthy diet. In recent years, sales of fish and seafood have grown considerably, both in the food retailing and eat-out sector. From a gastronomic perspective, fish is and will remain a theme for broad-spectrum suppliers and a few specialists. Only one chain, Germany's Nordsee, has succeeded in gaining a foothold in several European countries. Increasingly, guests are focused on excellent quality and sustainable fish production. A market report from several European countries and the USA.

[50067 Zeichen] Tooltip
D: Fish Favourites

US: Top 12 Seafood Chains 2006
€ 5,75

Food Service Europe & Middle East Nr.01 vom 12.02.2008 Seite 008

Train Catering

F&B in Trains: Driven by Logistics

Europe's biggest train operators have invested a lot of money to improve their F&B services in recent years. Many of them have outsourced the sale of food and beverages on board to professional caterers who pursue the in-train foodservice business on a national and, sometimes, international plane. Nevertheless, train catering is a profit centre only in very rare cases. Rather, high-quality restaurant cars and friendly at-seat catering represent an effective marketing tool via which train operators can distinguish railway travel from their competitors, the car and aeroplane. Pampering not simply providing is the motto for relaxed travel in 2008. The main challenges to realisation: logistics and quality.

[49788 Zeichen] € 5,75

Food Service Europe & Middle East Nr. 04 vom 10.08.2007 Seite 008

Beach Bars

'Out of Town' in Town

Long gone are the times when it was only possible to feel coastal sand under your feet on holiday. Today, more and more European city dwellers can enjoy that relaxing beach feeling just around the corner. Quick-witted restaurateurs are reclaiming disused areas in densely populated areas and turning them into exotic paradises with a Caribbean atmosphere. The entrepreneurial risk: if the summer is wet, the investment is likely to be washed away. However, restaurateurs who also invest in weather protection without watering down the authentic beach feeling will not, generally speaking, have built on sand. A pan-European survey.

[52338 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 27.06.2007 Seite 060

Contract Catering

Giant Staff Facility Adapts Motorway Model

Hailed as Europe's largest single staff restaurant, a 6,000 meals-per-day food court at the new offices of Spanish telecommunications giant Telefonica is the first contract of its kind for Autogrill, best known internationally for its concession-based motorway and airport foodservice. Bruce Whitehall highlights innovations in menu, branding, service design and the use of debit card technology.

[16101 Zeichen] € 5,75

 
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