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.

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.

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]

Food Sales Mix

€ 5,75

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.

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]

US: Biggest Chains

Steakhouses: Top 5 Single Operations

€ 5,75

Exclusive Retreats for High Yield Passengers

Premium customers are the most coveted in the airline business. In the battle to attract this high-grade clientele, more and more airlines are banking on pre-flight services. Hence, a general improvement of lounge facilities can be observed worldwide. First and business class customers, as well as frequent flyers, can take advantage of luxuriously equipped airline lounges meeting five-star standards. A luxury, by the way, that can also be purchased without frequent flyer miles thanks to companies such as Priority Pass. Increasingly, the upgrading programme also includes a range of food & beverages that is no longer limited to a selection of snacks. Here is an overview including some examples of lounges run by the airport operators or ground services contractors themselves. MW

[28661 Zeichen]

Best 1st Class Lounges - Skytrax-Ranking 2008

€ 5,75

Le Coq Sportif neu aufgestellt

2008 sind eine Aktivsport-Kollektion und ein Store-Konzept geplant

Die französische Sportmarke Le Coq Sportif will wieder expandieren. Das Unternehmen, das in den 90er Jahren zu Adidas gehörte und seit Ende 2005 vom schweizerischen Investmentfonds Airesis kontrolliert wird, hat im vergangenem Jahr sein Mitarbeiter-Team

HIGHLIGHTS

Januar · Hochwald Nahrungsmittel-Werke: Die deutsche Molkereigenossenschaft kauft ein weiteres Werk des Nestlé-Konzerns. Zu dem Kondensmilchbetrieb im niederländischen Bolsward gehören auch die Marken "Bonny" und "Carnation". · Del Monte: Der Fruchtverma

Puma: Michael Specht übernimmt das Retail-Geschäft

Der 43-Jährige soll die Vertikalisierung vorantreiben

Michael Specht wird neuer Global Head of Retail bei der Puma AG. Der 43-Jährige ist derzeit noch als Geschäftsführer der Foot Locker Germany GmbH & Co KG im bayerischen Eggstätt zuständig für die Foot Locker-Filialen in Zentraleuropa, Skandinavien und Os

Fresh Ideas

Young, creative concepts from all over Europe: our virtual study tour reveals a number of key trends. Apart from strong dynamics in the fast-casual field, there is a striking large number of concepts focusing on healthier menus and healthier ingredients in terms of organic products or fair-trade sourcing. Combined, multi-use options include a mix of foodservice and retail outlets/gyms. From Scandinavia to Italy, wine and wine bars are very much en vogue - including new self-service solutions.