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FoodService Europe & Middle East 5 vom 11.10.2019 Seite 8,9,10,11,12,13,14,15

Vegan Concepts

Plant-powered Europe

As more people are reducing their meat intake, plant-based dishes are moving into focus – both at home and out-of-home. While major chains throughout Europe are adding vegan offers to their menus, some operators have decided to go all vegan. Our correspondents report.

[24454 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 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

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
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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
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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

 
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