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    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 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

    Food Service Europe Nr.01 vom 28.02.2002 Seite 010

    Stations

    Shopping Centres with... ...Railway Connections

    Most of Europe's biggest railway stations are well over 100 years old. Their architecture is cultural history. And inside? The nineties were a decade of modernisation. The railway operators saw that these highly frequented places were also ideal for shopping and foodservice. The result: shopping centres, especially for quickservice brands, with bakery-snack concepts of all kinds topping the popularity poll.

    [39244 Zeichen] Tooltip
    Areas Group - at railway stations (total)

    Spain: Local Services - millions of travellers

    Termini, Rome: F&B Outlets
    € 5,75

    Food Service Europe Nr.03 vom 16.08.2001 Seite 010

    Vegetarian Restaurants

    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.

    [40775 Zeichen] € 5,75