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Food Service Europe & Middle East Nr.02 vom 17.04.2012 Seite 008

Gourmet Burgers

Better Burgers, Please!

Many countries are currently experiencing a veritable burger boom. However, it's not the big fast-food players but regional fast-casual chains with a store count still far below 1,000 that are making headlines with ambitious growth spurts. On their menus is a new generation of better quality burgers made to order and served in a pleasant ambience. Because the home country of the burger plays the leading role in this connection, we begin this issue's pan-European survey with a close look at the United States where numerous examples show how America's staple food can be elevated to new culinary heights. Part 1 of our international overview.

[35871 Zeichen] € 5,75

Food Service Europe & Middle East Nr.06 vom 06.12.2010 Seite 008

Bakery Cafés

Affordable Treat in Tough Times

For more and more quick-service guests, baking is as good as cooking. Bread-based dishes and snacks, as well as savoury and sweet products from the oven, are becoming increasingly popular, while operators are tailoring their foodservice concepts accordingly. At the same time, a growing number of bakers are pushing into the foodservice segment, especially in the German-speaking region. Their expertise when it comes to bread is the most credible. Moreover, mounting competition from the food retail trade frequently means they have no choice but to test the gastronomic potential. Part 1 of our pan-European survey portrays a category that is currently inspiring and driving the quick-service market like no other - bakery cafés.

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Units & Sales

Bakery Café expenses as % of sales

UK: Bakery Cafés
€ 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.04 vom 21.08.2008 Seite 008

Young Asian Concepts

Modern Asia Meets Europe

They are filling a gap between often old-fashioned, authentic little Chinese restaurants and cheap Asian take-aways: young Asian restaurant formulas - often from the fast-casual segment - are blossoming in many European cities. Their target groups: urban professionals with high expectations for the quality of the food and beverage on offer, with a wide knowledge of international cuisines and ever less time to spend in their lunch break. In the evenings, modern Asian formulas attract groups as well as singles, who find it easy to socialise at long communal tables. The spectrum of concepts ranges from relatively simple, fast and uncomplicated eating experiences to high-end fusion approaches featuring culinary influences from other regions of the world, too. Part 2 of our pan-European survey.

[38640 Zeichen] € 5,75

Food Service Europe & Middle East Nr.06 vom 05.12.2007 Seite 008

Foodservice at Airports

Pre-flight Eatertainment and Food-to-Fly

The foodservice business at airports is changing: at many terminals more and more space for shops, bars, cafés and restaurants is needed because, as at train stations, the consumer behaviour displayed by travellers has altered significantly in recent years. However, since there is no universally valid recipe for how F&B at an airport should ideally be organised, Europe's major transportation hubs each are pursuing their individual well-balanced mixture of global, national and regional concepts. In any case, the diverse requirements of customers, who come from all over the world, need to be reflected in the different ranges of food, which are systematically revised and optimised. Part II of our pan-European survey.

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ZRH: Passengers

ZRH: Comm. Sales*

ADP in Figures
€ 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.

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UK/Ireland: Chicken Chains

D: Meat - 2005 consumption in kg per capita

USA: Top 10 Chicken Chains
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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

Food Service Europe & Middle East Nr. 04 vom 11.08.2006 Seite 008

Fast Casual

Fresh, Fast, Attractive

A new restaurant category is currently the subject of intensive discussion among experts: fast casual - to put it simply, a sexy symbiosis of the best aspects of fast food and casual dining. And, it seems, this is exactly what modern city dwellers have been looking for. The category was born in the USA, where over 50 fast-casual concepts are to be found at present. Only a few fast-casual concepts have so far seen the light of day in the 'Old World'. However, those that have done so are certainly interesting. What they have in common is that they make eating quickly a pleasant experience, offer appealing food with 'value added' and very good value for money. We portray leading players in half a dozen European countries.

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Convergency

FC: Success Formula
€ 5,75

Food Service Europe & Middle East Nr.02 vom 18.04.2006 Seite 008

Pizza Chains

Favourites Facing Stiff Competition

Pizza is one of the most popular food products throughout almost the whole of Europe. Chains specialising in pizzas are typical of the away-from-home market. Offering both delivery and quick- or fullservice, many of them reported some good gains last year. However, almost all segments of the market are characterised by fierce competition and price-cutting, especially from cheaper individual players and the retail trade with its deep-frozen products. Pizzerias are also facing stiff competition from Asia and Arabia with sushi stores, noodle bars, kebab houses, etc., becoming well established as alternatives for eating out and taking away in the continent's towns and cities. Part I of our pan-European survey.

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Germany: Top 5 Pizza Players

USA: Top 6 Pizza Chains 2004

Top 5 Poland
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Food Service Europe & Middle East Nr.03 vom 16.09.2005 Seite 008

Bakery Cafes

The Basis: Baking Expertise

Bakery cafes: in many parts of Europe, they are a familiar sight as extensions to traditional bakers' shops. In terms of product spectrum and sales weighting, they represent a significant step forward compared to take-away sales of bakery snacks that, at best, might be coupled with a few (standing) tables for on-site consumption. Generally speaking, the bakery sector has seen considerable rationalisation over the past decade, with an increase in higher-margin foodservice activities and a switch from on-site making and baking to baking-off industrially-produced part-baked products. Today, the sale of snacks is an important source of growth for bakeries of all kinds, from individual craft operations to local chains or supra-regional brands. Bakery cafes practice - or simulate - a successful competence transfer from basic business in the direction foodservice. A pan-European survey.

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D: The Biggest Bakers

Top US Bakery Cafe Chains

Spain: Top 10 Bakery Cafes 2004
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