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.

Teilen und talken

Teilen ist in – Sharing Economy ist das Schlagwort, das seit einigen Jahren durch unterschiedlichste Branchen geistert. Communal Dining, Sharing Plates und Communal Tables lauten die englischen Fachbegriffe rund um die gemeinsame Ess-Kultur, die auch

Von Charlotte Holzhäuser Warum Teilen am Tisch das Vergnügen erhöht? „Ganz einfach“, sagt Zoe Spawton, Communications Managerin des Berliner Hotels Michelberger. „Teilen macht das Erlebnis am Tisch geselliger. Gemeinsame Speisen entfachen die Komm

Seizing the Moment

Quirze Salomó is one of the few entrepreneurs in Spain whose company posted significant growth in the former years of crisis. Moreover: for the home-meal replacement concept Nostrum (founded in 1998), with its more than 130 current outlets, the crisis proved to be a genuine catalyst. The collapse of the Spanish economy forced the business to change its strategy. An incentive for success, as Salomó explained to a trade audience at the 17th European Foodservice Summit in Zurich.

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Nostrum - Sales Mix

€ 5,75

Navigating through the Storm

When the economic crisis hit Europe, Spain was undoubtedly in the eye of the hurricane. But unlike a storm, the crisis did not abate after a couple of days. The depression that reached Spain in summer 2008 is still gripping the nation and, of course, the local foodservice market. Only a few companies have managed to cope with the tough conditions. Among them is the Spanish Eat Out Group. "We are doing pretty well," said Ignasi Ferrer, CEO of Eat Out at the 13th European Foodservice Summit in Zurich. In his emotional speech he shared his own particular recipe for fighting the crisis. www.eatout.es