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FoodService Europe & Middle East 01 vom 12.02.2014 Seite 008 bis 021

Foodservice at Petrol Stations

Filling Stations for Empty Stomachs

The shop business, and not fuel sales, has long been the main source of income for the operators of filling stations. In an age when filling stations are used less and less due to increasingly economical vehicles with ever longer ranges, the aim is to tempt customers into the shops with innovative F&B concepts and quality offensives. In line with this, the food service offered at filling stations has improved significantly in many markets over recent years. Coffee is the key to generating custom. Our pan-European survey.

[47233 Zeichen] Tooltip
D: Top 5 Brands
€ 5,75

FoodService Europe & Middle East 1 vom 12.02.2014 Seite 8,9,10,11,12,14,15,16,17,18,21

Foodservice at Petrol Stations

Filling Stations for Empty Stomachs

The shop business, and not fuel sales, has long been the main source of income for the operators of filling stations. In an age when filling stations are used less and less due to increasingly economical vehicles with ever longer ranges, the aim is to tempt customers into the shops with innovative F&B concepts and quality offensives. In line with this, the food service offered at filling stations has improved significantly in many markets over recent years. Coffee is the key to generating custom. Our pan-European survey.

[47234 Zeichen] Tooltip
D: Top 5 Brands
€ 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. 04 vom 03.08.2012 Seite 008

Latin Concepts

For a Taste of Distant Lands

We take a look at concepts that come from Latin America. Ethnic restaurants in this category in Europe have long since ceased to rely for their inspiration simply on the Tex-Mex formula so popular in the nineteen nineties. Their kitchens nowadays are just as likely to offer Brazilian, Peruvian, Cuban and Ecuadorian specialities - and, with them, tempt their customers into regions of the world that are not yet exactly at the top of the list of the best-known tourist destinations. It all adds to a sense of the exotic and adventurous - plus, the variety of the food can hardly be said to lag behind that of Asian cuisine. Not least, because the heavily settled regions of South America have adopted and amalgamated culinary traditions from all over the world. A European overview.

[45948 Zeichen] Tooltip
UK: Latin Concepts

Latin Concepts on Twitter

Enchilada - Sales Mix (food 40%, drinks 60%) -
€ 5,75

Food Service Europe & Middle East Nr.02 vom 19.04.2011 Seite 008

Cruise Catering

Providing Choice and Entertainment

Cruises are one of the booming segments of the worldwide tourism sector. Today, luxury liners are no longer the preserve of affluent pensioners. They are also popular among families and young couples. And the culinary spectrum offered on board is changing with the times. Variety - preferably coupled with a high entertainment factor to prevent boredom setting in on long voyages - is absolutely essential. At the same time, the major cruise lines are vying with increasingly up-market concepts, many of them linked with the names of renowned chefs. However, producing star cuisine on the high seas is not easy and the challenges faced range from kitchen equipment to produce purchasing. Our pan-European survey presents the leading European cruise lines and their concepts.

[46664 Zeichen] Tooltip
D: Age Brackets - Cruise ship passengers

New Ships 2011/12 - announced throughout the world
€ 5,75

Food Service Europe & Middle East Nr.03 vom 28.06.2010 Seite 008

Juice-Bars

Niche Market Full of Energy

Juice - a veritable summer subject that goes perfectly with the current trends towards wellness and health, and that has gained greatly in momentum thanks to the increasing popularity of smoothies in recent years. However, juice bars thrive in countries with lots of sunshine significantly better than in Central and North Europe where it is much more difficult for fruity mono-products to attract customers the whole year round. Thus, in cooler latitudes, the vast majority of formulas of this kind rely on alternatives to survive the winter months. Our pan-European overview introduces the leading players.

[40688 Zeichen] € 5,75

Food Service Europe & Middle East Nr.06 vom 02.12.2009 Seite 008

Branded Hotel Restaurants

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.

[47177 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 14.02.2007 Seite 008

Chicken Chains

On the Wings of Popularity

Poultry is - despite bird flu - a growth segment throughout Europe. Nevertheless, there are only relatively few restaurant chains specialising in chicken & co. World-market leader KFC is also the number one in Europe with over 1,000 outlets in 2007. However, the chicken-chain pioneer was the German Wienerwald brand, which reached its zenith at the end of the seventies/in the early eighties. While chicken chains generally make little progress, more and more full-range restaurants are discovering poultry for health and wellness oriented product innovations from burgers and wraps to hot salad toppings. A pan-European survey.

[53023 Zeichen] Tooltip
UK/Ireland: Chicken Chains

D: Meat - 2005 consumption in kg per capita

USA: Top 10 Chicken Chains
€ 5,75

Food Service Europe & Middle East Nr.05 vom 04.10.2006 Seite 008

Organic Ingredients

Organic Gains Momentum

The world organic market is estimated to have exceeded the $30-bn mark last year with North America and Europe showing the highest growth rates. In the last 10 years, worldwide demand for organic foods has doubled, and is expected to more than double again in the next few years. By far the biggest market share is held by the retail sector. In the foodservice industry the use of organic produce is still quite rarely to be found - rather with institutional catering than with fullservice or quickservice restaurants. But growing concerns for health issues, the environment and the treatment of animals help to change consumers' and restaurateurs' minds which means that 'organic' (or 'bio') is gaining momentum. A pan-European survey.

[51621 Zeichen] € 5,75

 
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