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FoodService Europe & Middle East 4 vom 24.08.2020 Seite 8,9,10,11,12,13,14,15,16,17,18,19,20,21

Pan-European Survey: COVID-19

Overcoming the crisis

The impact of Covid-19 on the hospitality sector has been immense. All over the world, foodservice operations have had to close their doors during lockdown, shifting to delivery or take-away as a means of survival. In some places, the situation has sparked new business ideas. Our correspondents have talked to operators in the United Kingdom, Italy, Spain, and Germany. Read here, how they have coped with the crisis so far.

[40631 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 03.02.2020 Seite 10,11,12,13,14,15,16,17,18,19,20,21

Ghost Kitchen

Food from out of nowhere

The ongoing food-delivery boom is accompanied by the surge of ghost kitchens and virtual brands. Both big and small players are investing into this promising market. Reports from UK, Italy, Spain, and Germany.

[28666 Zeichen] € 5,75

FoodService Europe & Middle East 4 vom 29.08.2019 Seite 8,9,10,11,12,13,14,15,16,17,18,19

Egg based Concepts

It’s egg time

Spawned in the USA, egg-based restaurants are a relatively new phenomenon, especially on the European continent. A conceptualization of the traditional cooked breakfast fare offered by cafés and diners, they represent a small niche segment in the all-day breakfast, brunch and lunch market.

[27733 Zeichen] € 5,75

FoodService Europe & Middle East 2 vom 30.04.2019 Seite 8,9,10,11,12,13,14,16,17,18,19,20,21

Bakery Cafes

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.

[48803 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 19.04.2017 Seite 8,9,10,12,14,15,16,18,21,22

Burrito Concepts

Rolling up the Fast-Food Market

The burrito has long been domesticated in the USA: immigrants from Mexico imported this staple food from their homeland, and chains like Taco Bell spread the concept of filled pastry cases all over the country. On the West Coast, health-conscious Californians developed the traditionally nutritious working-class food into a modern dish, tailored to the needs of the urban office worker. And new, fresh casual brands, such as Chipotle, made it their signature item. Over recent years, more and more European caterers, particularly start-ups, have been discovering the product as a trend-setting alternative to burgers and all that goes with them. After all, the demand for fast, healthy and fresh food is growing here, too – a trend, the ‘Mission style’ burrito mirrors perfectly.

[39919 Zeichen] € 5,75

FoodService Europe & Middle East 1 vom 27.01.2015 Seite 8,9,10,12,14,16,18,21

Bakery Cafes

More than the Daily Bread

Europe’s bakery business is going through a change: in many places, food craftsmen selling bread and rolls to customers for domestic consumption have long turned into caterers. They offer their guests an extensive range of snacks and meals: take-away for those in a hurry and for those with more time and leisure a cosy ambience and increased service. In this way, they benefit from the great affection that most European peoples have for their varied bread traditions that can still contribute to a sense of identity and the fine image of the baker. The important success factor is also the high level of compatibility between coffee, the trend product, and baked goods of every kind, which have also become indispensable for people on the move. Part 1 of our pan-European survey.

[31429 Zeichen] Tooltip
Spain: Bakery Cafés 2014
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FoodService Europe & Middle East 01 vom 27.01.2015 Seite 008 bis 021

Bakery Cafes

More than the Daily Bread

Europe’s bakery business is going through a change: in many places, food craftsmen selling bread and rolls to customers for domestic consumption have long turned into caterers. They offer their guests an extensive range of snacks and meals: take-away for those in a hurry and for those with more time and leisure a cosy ambience and increased service. In this way, they benefit from the great affection that most European peoples have for their varied bread traditions that can still contribute to a sense of identity and the fine image of the baker. The important success factor is also the high level of compatibility between coffee, the trend product, and baked goods of every kind, which have also become indispensable for people on the move. Part 1 of our pan-European survey.

[31428 Zeichen] Tooltip
Spain: Bakery Cafés 2014
€ 5,75

FoodService Europe & Middle East 05 vom 01.10.2014 Seite 008 bis 018

Sushi Concepts

Healthy Hero from the Far East

From being an ‘in’ food for trend-conscious city dwellers, sushi has developed into the best known and most popular mass-produced Asian dish in many European countries. From supermarkets and convenience stores to fine-dining restaurants, the rice rolls are omnipresent. Nowadays, many consumers overcome the culinary obstacle of ‘raw fish’ while still in their infancy. The resilient image of sushi as a healthy food is very important in the product’s success. In addition to à-la-carte and conveyor-belt concepts, sushi scores because it is easy to transport, especially when it comes to small-scale take-away and delivery concepts. Our pan-European survey presents the most interesting formats – with and without Asian founders. Part 1.

[40465 Zeichen] € 5,75

FoodService Europe & Middle East 5 vom 01.10.2014 Seite 8,9,10,12,13,14,15,16,17,18

Sushi Concepts

Healthy Hero from the Far East

From being an ‘in’ food for trend-conscious city dwellers, sushi has developed into the best known and most popular mass-produced Asian dish in many European countries. From supermarkets and convenience stores to fine-dining restaurants, the rice rolls are omnipresent. Nowadays, many consumers overcome the culinary obstacle of ‘raw fish’ while still in their infancy. The resilient image of sushi as a healthy food is very important in the product’s success. In addition to à-la-carte and conveyor-belt concepts, sushi scores because it is easy to transport, especially when it comes to small-scale take-away and delivery concepts. Our pan-European survey presents the most interesting formats – with and without Asian founders. Part 1.

[40466 Zeichen] € 5,75

 
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