Suchergebnisse



Haben Sie ihre Zugangsdaten vergessen?

0 Artikel in Warenkorb

Es wurden 13 Artikel gefunden.

 
weiter
 
 
Sortierung:  
Treffer pro Seite:

FoodService Europe & Middle East 2 vom 30.04.2018 Seite 16,17,18,19,20,21

Hot Trend

Hot Dogs: The Next Cool Thing

The better burger boom paved the way for the comeback of another long familiar fast-food veteran: it is not only in Europe that hot dogs have been a street-food staple for a good many decades. Uncomplicated and easily affordable, popular with countless fans of hot sausages. Recently, a large number of foodservice start-ups have recognised that there is still some way to go in terms of quality and price and have dressed up the plain old classic to give it a new, sexier image: better, fresher, bolder. MW

[20711 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

FoodService Europe & Middle East 5 vom 20.10.2015 Seite 18,19,20,21,22

Hot Trend

Exciting Movement

The phenomenon is only a few years old, but it has long taken the capitals of Europe by storm: street food, best in the form of markets and festivals. Given the huge rush of enthusiastic street-food consumers, one wonders where all the demand comes from – or drifts from. Street-food markets, with or without food trucks, under a roof or in the open, are more than a passing hype; they are increasingly establishing themselves as permanent or returning institutions and tell a great deal about the preferences of young city consumers when it comes to the type and quality of food eaten out. We feature a selection of the most exciting start-ups. MW

[21174 Zeichen] € 5,75

Food Service Europe & Middle East Nr. 06 vom 03.12.2012 Seite 018

Hot Trend

Tasty & Trustworthy

Artisanal ice-cream makers emphatically insist that their product does not just taste better than mass-produced ice cream. Freshly made - often on a daily basis - from all natural ingredients and without any artificial additives, it is even claimed to be healthier. Today's consumers increasingly appreciate the inherent premium quality promise and feel particularly comfortable with local sourcing, organic quality and seasonality. A matter of trust! However, the cold season presents a challenge that has to be overcome. Part II of our brief overview of Europe's artisan ice-cream concepts. MW

[18184 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 25.10.2010 Seite 018

Hot Trend

Fun Is the Name of the Game!

When the family wants to eat out, it's generally the kids who decide where they are going. And that's a convincing reason why restaurants should try to curry favour with this young target group. The pioneers were the QSR matadors with Junior Bags, etc. Now, other players, including fine-dining concepts, are following along the same lines. The million-dollar question when it comes to children's menus is whether to bank on old, straight-forward favourites or to carefully introduce young guests to more sophisticated dishes with a higher nutritional value. Whatever the route taken, the chance to participate and have fun is crucial for the little guests (and their parents). MW

[21133 Zeichen] € 5,75

Food Service Europe & Middle East Nr.05 vom 19.10.2009 Seite 018

Hot Trend

Orchestrating Emotions

What applies to most restaurants is particularly true of catering events. To eat and drink well is only rarely the main reason for going. What guests want and expect are 'good vibes' - an interesting time, moments of complete pleasure, social warmth and an emotional high. Which means that anyone holding an event must create an emotional 'wow' effect. And the ways to achieve this range from food presentations, via a beautifully decorative table, to lighting architecture and the location itself - all stylistic devices that trigger a sense of delight. In many cases, the inspiration comes from the major trends of the day, e.g., sustainability, nature and tradition. Our tour shows the artistic ways in which event caterers and agencies interpret these and other subjects in relation to the event. MW

[22411 Zeichen] € 5,75

Food Service Europe & Middle East Nr.01 vom 16.02.2009 Seite 018

Hot Trend

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] Tooltip
Best 1st Class Lounges - Skytrax-Ranking 2008
€ 5,75

Food Service Europe & Middle East Nr.05 vom 10.10.2008 Seite 024

Hot Trend

Natural Winners

Green light for salads: Leitmotifs such as bio, wellness and nature, not to mention the trend towards a semi-vegetarian diet, are making salads ever more popular: a field of activity for an increasing number of specialists. Adaptable, variable and compatible with ethnic cuisine of all kinds, as well as scalable over the spectrum from snack-sized to a main course, this culinary all-round talent is ideal for everyone from Slow food fans to multitaskers on the move. Freshness, variety, cross-over ideas and customising are the landmarks along the way to guest acceptance, as our tour of Europe shows.

[17948 Zeichen] € 5,75

Food Service Europe & Middle East Nr.03 vom 26.06.2008 Seite 042

Hot Trend

Out Is In

From the far north to the shores of the Mediterranean: hardly has the snow thawed or the winter rains passed before Europe's guests between Stockholm and Sevilla move their chairs outside. Outdoor foodservice is booming - in classic beer gardens no less than at trendy beach bars in the city centre. And, between tradition and the avant-garde, the terrace biotope is blooming: on patios, at tree height, embedded in gardens or close to the water. MW

[19934 Zeichen] € 5,75

 
weiter