Here Comes Latin America!

In recent years, Latin American cuisine and its gastronomic matadors have been causing a stir in various international gastro rankings – especially Peru, which can boast a culinary tradition characterised by a variety of international influences from, for example, Spain, Africa and Japan. More and more guests in Europe’s large cities are discovering the delights of Peruvian cuisine, in particular the national dish, ceviche. Not forgetting, pisco sour – a cocktail that is not only popular in Peru and has the potential to be a great hit. Peru & co. are a source of inspiration for an increasing number of foodservice concepts in Europe – here is a selection of trend-setting establishments. MW

Image Booster

Award-winning chefs do it, the young stars of the dining-out scene do it, professional cooks around the world do it ... the cookery-book boom shows no sign of abating. The branded foodservice sector has also discovered this field. In addition to casual dining and QSR chains, one-off concepts with a sharp profile also make use of this tool. The benefits? Cookery books associated with a foodservice name are genuine marketing multi-talents that underscore culinary expertise and quality, and engender trust. They tell stories relating to the gastronomic product and thus give the brand a more sophisticated image. They awaken emotions, the best basis for creating bonds of guest loyalty. MW

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

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Best 1st Class Lounges - Skytrax-Ranking 2008

€ 5,75

With a Taste for Luxury

Event catering - one of the fastest growing segments in Europe. The trend towards turning everyday occurrences into special occasions and the growing desire of many people to 'buy' collective and positive experiences rather than material goods have resulted in a flourishing business environment for party-service players. The big names are operating on an increasingly international scale. However, many smaller companies are becoming more professional and developing into all-round service providers. After all, the decisive factors for success include not only great F&B but also a harmonious overall experience with a programme of entertainment at an extraordinary location. Part 2 of our European survey.

Fresh, Tasteful, Good for Me!

Fresh salad, a classic dish with a long tradition as starter or entrée in the Mediterranean region. In the rest of Europe, however, it led somewhat of a shadow existence until around ten to twenty years ago. Since then, salads have moved dramatically into the spotlight. Now, no matter whether as a light snack for between meals - either eaten on the spot or to go - or as an alternative main course, salads are en vogue and not just among female guests either. With the growing trend towards wellness, salads continue to blossom: as a sign of freshness in self-service operations, as a creative showcase in fine-dining restaurants, as main conceptual ingredient of a new wave of young fast-food formulas. But what are today's potential hits? Seasonal accents. A mix of salads and vegetables - both exotic and re-discovered domestic varieties. New basic ingredients, such as couscous and quinoa. All kinds of nuts, grains and seeds. Lots of herbs, fresh of course. Original dressings and, spreading rapidly: individual preparation. A foray into the world of salad trends, concepts and innovations. MW

Rating:

Future-compatible

How to create foodservice concepts today that will still capture the spirit of the times tomorrow and satisfy future consumer needs and tastes? This is a key question at innumerable symposiums, congresses and market-research projects. One approach is to collect basic facts, study the parameters and evaluate trends. The other, to add intuition and inspiration. The best source of innovative impartiality: travelling, keeping your eyes open and learning. Hence our 'virtual' sightseeing tour of Europe to discover future-oriented ideas for concepts of supra-regional interest. Although the selection is subjective, the perspective is always professional. Country-by-country, we present 25 concepts - some individual, some already multiplied. The spectrum ranges from restaurants for kids to wine bars; from fast-food to a new interpretation of fine dining.

Macchiato's Mainland

Over the last three to five years no other subject has generated so much hope of growth in the away-from-home market as coffeebars. In many countries, coffeebars are one of the hottest segments. Starbucks, the US brand, is seen as the archetype. The bars represent a big new chance for multi-concept restaurant companies, young entrepreneurs and, of course, the roasters and the coffee-machine manufacturers. All efforts are aimed at the young generation, more and more of whom prefer to go without coffee unless it goes hand-in-hand with the appropriate lifestyle setting. The (European) coffeebar strongholds are London and Barcelona. Everybody is watching what the people from Seattle do in UK and Switzerland, their start in Zurich in March this year was very successful.

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Top 10 UK Coffeebar Chains

Spain: Top Coffeebars 2000

Germany: Top 10

€ 5,75

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.

Espresso Express

Over the last two to three years, no other subject has generated so much hope of growth in the away-from-home market as the coffee bar. Starbucks, the US brand, is seen as the archetype. Coffee bars represent a big new chance for multi-concept restaurant companies, young entrepreneurs and, of course, the roasters and the coffee-machine manufacturers. All efforts are aimed at the young generation, more and more of whom prefer to go without coffee unless it goes hand-in-hand with the appropriate lifestyle setting. The (European) coffee bar strongholds are London and Barcelona.

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UK Coffee Bars - The main players -

Top 10 Coffee Bars

Evolution in Spain

€ 5,75