Suchergebnisse



Haben Sie ihre Zugangsdaten vergessen?

0 Artikel in Warenkorb

Es wurden 23 Artikel gefunden.

 
weiter
 
 
Sortierung:  
Treffer pro Seite:

FoodService Europe & Middle East 6 vom 18.12.2018 Seite 54,55,56,57,58

Summit

Will our industry have to re-invent itself?

Change, technology and the human factor. These were the leitmotifs of the 19th European Foodservice Summit that took place in Zurich on 25 and 26 September 2018. Flavia Fresia reports.

[11982 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 04.12.2015 Seite 30,31,32,33,34,37

Interview

Staying Forever Young

According to ‘Guinness World Records’, Haus Hiltl in Zurich, Switzerland, is the oldest vegetarian restaurant in the world. Opened in 1898, it is now run by the fourth generation of the same family. Rolf Hiltl, 50, at the helm since the 1990‘s, has been transforming the historic business into a modern multi-option concept appealing to a wider and younger clientele. Rolf has also spawned the expansion of the brand, which now has five further branches in Zurich and two more in the pipeline. Tradition and constant innovation, diversity and strong values are the secrets of success of this influential vegetarian restaurant business, which has become a benchmark in a sector relevant to more and more consumers and entrepreneurs. By Flavia Fresia.

[15659 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.

[42461 Zeichen] € 5,75

FoodService Europe & Middle East 06 vom 02.12.2013 Seite 008 bis 016

Garden-Center Restaurants

Restaurants for All Seasons

Visiting a garden centre is part of everyday life for the British. Once there, they can not only buy flowers and other horticultural products, but find a wide traditional range of cooked food. For the centre operators, a restaurant is much more than a supplementary service: it is a marketing tool, attracting visitors also outside the normally busy months of spring and autumn; an unusual event location, which satisfies the longing of many town-dwellers for the countryside; and, last but not least, a profit centre to cushion sales fluctuations in the horticultural business due to the seasons and state of the economy. Gradually the word is going round in other parts of Europe that a professionally run restaurant in a garden centre provides additional value – for both customers and operators. Our pan-European survey.

[30869 Zeichen] Tooltip
Botanica - Sales Mix
€ 5,75

FoodService Europe & Middle East 6 vom 02.12.2013 Seite 8,9,10,11,12,13,14,15,16

Garden-Center Restaurants

Restaurants for All Seasons

Visiting a garden centre is part of everyday life for the British. Once there, they can not only buy flowers and other horticultural products, but find a wide traditional range of cooked food. For the centre operators, a restaurant is much more than a supplementary service: it is a marketing tool, attracting visitors also outside the normally busy months of spring and autumn; an unusual event location, which satisfies the longing of many town-dwellers for the countryside; and, last but not least, a profit centre to cushion sales fluctuations in the horticultural business due to the seasons and state of the economy. Gradually the word is going round in other parts of Europe that a professionally run restaurant in a garden centre provides additional value – for both customers and operators. Our pan-European survey.

[30869 Zeichen] Tooltip
Botanica - Sales Mix
€ 5,75

Food Service Europe & Middle East Nr. 05 vom 01.10.2012 Seite 008

Christmas Markets

Trendy Tradition in the Cool Season

Held originally throughout the German-speaking cities of Europe for centuries as events where retailers could stock up for Christmas, modern Christmas markets are meeting places for young and old. For today's visitors, many of whom travel long distances just like their forefathers, these temporary villages are a welcome opportunity for finding gifts and making social contacts. Additionally, eating and drinking is at the top of the to-do-list for many people. The choice tends to be characterised by local and traditional products - an opportunity for regional foodservice suppliers to present their specialities. And these markets represent a multi-million euro business. A European overview.

[31863 Zeichen] Tooltip
DE: Top Christmas Markets
€ 5,75

Food Service Europe & Middle East Nr.06 vom 02.12.2011 Seite 008

Foodservice at Train Stations

Destination: Land of Plenty

The foodservice business at Europe's railway stations has changed dramatically over the last 20 years. Back then, a minimum range of food and beverages was sufficient to more or less satisfy passengers' hunger and thirst. Today, however, the growing number of people - most of them in a hurry - who make up this target group have much higher expectations. At the same time, the much larger range of products and services must also take account of the widely differing needs of daily commuters, long-distance business travellers and holiday makers, not to mention the extremely busy peak periods in the morning and evening. Ideally, the foodservice outlets should also attract other visitors to the railway station, many of them historic monuments in which substantial investments have been made. Part 1 of our European survey.

[31899 Zeichen] Tooltip
D: Top 10 Stations - Travellers and visitors per day

Le CroBag: 1981-2011

D: Top 20 Lessees*
€ 5,75

Food Service Europe & Middle East Nr.04 vom 19.08.2011 Seite 008

Vegetarian Restaurants

Out of the Eco-freak Corner

Although things looked different some years ago, vegetarian and vegan restaurants are still a niche market - primarily because most 'normal' restaurants have upgraded and increased their range of meatless dishes to cater for mixed groups. Although the number of (part-time) vegetarians is increasing, there is still not enough of them to counteract the veto of the omnivores. However, the idea of going without meat is shifting out of the eco-freak corner into mainstream society, thanks chiefly to food scandals and greater nutritional awareness. Restaurateurs wanting to promote a vegetarian lifestyle must attract meat-eaters with creative and, first and foremost, tasty recipes. Part 1 of our pan-European overview.

[31654 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 25.10.2010 Seite 008

Pizza Chains

Enduring Success in Difficult Times

Pizza is a component part of menus from Norway to Turkey. Originally eaten by poor people, the pizza began its triumphal march around the world in the mid-twentieth century. Now, it is served all over not only as a convenient, quick and cheap dish but also in expensive, up-market variations. Versatility is the main reason for the pizza's enduring success even in times of economic difficulty. In this issue, we focus on the motherland of the pizza, Italy, as well as on the interesting French, Spanish and Scandinavian markets. Part 2 of our pan-European survey.

[38360 Zeichen] Tooltip
Spain: Telepizza

Pizza: Top 5 Countries - Total sales in restaurants with pizza focus

Scandinavia: Pizza Chains
€ 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

 
weiter