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FoodService Europe & Middle East 4 vom 10.12.2021 Seite 8,9,10,11,12,13

Premium Pizza

Pizza possibilities

Apart from the pizzas that are delivered daily to thousands of households around the globe, there are extraordinary types of pizza on the menus of restaurants throughout Europe. With a focus on sophisticated doughs and premium toppings, offers range from fine-dining varieties to deep fried street foods.

[19239 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 16.10.2020 Seite 8,9,10,11,12,13,14,15

Survey

Sandwich solutions

When it comes to sandwich creations, there are no limits to creativity. While every country has their own typical varieties, restaurateurs in Europe are discovering the seemingly endless diversity of sandwich fillings, toppings and breads. Inspiration from the UK, the Netherlands, Italy and Spain.

[26163 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 30.04.2019 Seite 8,9,10,11,12,13,14,16,17,18,19,20,21

Bakery Cafes

Bakers go foodservice

In search of opportunities to grow their business, bakers throughout Europe are expanding their offer to include snacks and drinks to eat-in or take-out. How are these bakery cafés set up? Which products are on sale? And which role does traditional bakery craftmanship play in the overall offer? Our correspondents report.

[48803 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 01.02.2019 Seite 8,9,10,11,12,14,15,16,17

Poké

The South Seas in a Bowl

Many call it ‘the perfect fast food’: poké bowl concepts are right on trend in the metropolises of Europe because they offer an alternative to burgers and the like. The bowls are both healthy and tasty, and perfect for the takeaway market as well. They usually combine a base of rice or other popular kind of grain, such as quinoa, with toppings of marinated fish, vegetables and high-quality culinary dressings. Our correspondents introduce successful formulas from their countries.

[22349 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 17.10.2018 Seite 8,9,10,11,12,13,14,15

Steakhouse Concepts

Beefing it up

While the whole world is discussing vegetarianism and veganism but only relatively few people live in accordance with such regimes, gourmets throughout Europe are indulging their taste for meat. Over the last ten years, steakhouse concepts have developed into gastronomic destinations for an affluent clientele. There, steaks are elevated to products of ever higher quality, the origins and preparation of which offer a variety of storytelling opportunities. As illustrated by our pan-European survey.

[32310 Zeichen] € 5,75

FoodService Europe & Middle East 3 vom 25.06.2018 Seite 8,9,10,11,14,15,16,17

Food Courts 3.0

Magnetic Markets

The times are past when food courts consisted primarily of a collection of small fast-food units with a common, central seating area where weary shoppers or travellers could still their hunger pangs. Today, the elaborately designed foodservice clusters rank among the highlights and magnets in shopping centres and transport hubs. Moreover, numerous market halls are currently being turned into culinary destinations as Food Courts 3.0. Our Pan-European Survey presents some interesting examples.

[25091 Zeichen] Tooltip
UK: Food Halls
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FoodService Europe & Middle East 6 vom 01.12.2017 Seite 8,9,10,11,12,13,14,15,16

Foodservice in Food Retail

Fighting for the Stomach Share

Although food retail and foodservice are two discrete entities with expertise in one not necessarily meaning expertise in the other, both segments are growing closer and closer together. This process is driven by the growing need of consumers for quick, uncomplicated catering while they are on the move. In times when less and less cooking is done at home the two segments are fighting for the ‘stomach share’. So more and more food retailers are supplementing their range with convenient take-away offers, ready-to-eat products, or even foodservice facilities for eating on the spot. Part 2 of our pan-European survey.

[33166 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 11.10.2017 Seite 18,19,20,21,22,23

Hot Trend

Offal on Offer

Heart, kidney, tripe, liver or T-bone steak – they’re all parts of an animal. Why do we make a distinction between worthwhile and less worthwhile bits? Innards are a component of living creatures, just as much as the filet cuts which are so popular. To despise the former is actually profoundly irrational and, in any case, attitudes vary across Europe.

[20948 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 19.04.2017 Seite 24,25,26,27,28

Hot Trend

Restaurants with a Garden

From nose to tail, from root to stalk – sustainable use of meat, fruit and vegetables has been a trend for years now. Restaurants all over Europe are taking it one step further: they grow their own vegetables and herbs to use them in their kitchen. Those restaurants can be in the middle of nowhere or in the midst of buzzing cities like Paris, London or Berlin. Their gardens cover ground among housing complexes, on hotel roofs or on real farmland. Daniela Dietz

[19937 Zeichen] € 5,75

FoodService Europe & Middle East 6 vom 02.12.2016 Seite 18,19,20,21,22,23

Hot Trend

A Homely Feeling for Urban Nomads

The new generation of ‘Urban Nomads’ – or should they be called Business Travellers 3.0? – follow the call of their profession from city to city and from country to country. A target group that presents a new challenge to hotels and their ‘public spaces’, which need make guests feel at home at the same time as being infused with local spirit, not to mention being stylish and, if at all possible, located where it’s all at. This demand is served not only by boutique hotels and innovative budget formats, most of them distinguished by integrative lobby concepts: eating, drinking, working, playing and chilling … all designed to be cool and reflect regional characteristics. Established hotel chains are also following this trend. MW

[21231 Zeichen] € 5,75

 
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