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    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.

    [40914 Zeichen] Tooltip
    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.

    [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

    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.

    [42040 Zeichen] Tooltip
    Convergency

    FC: Success Formula
    € 5,75

    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
    € 5,75

    Food Service Europe Nr.01 vom 18.02.2004 Seite 010

    Pasta Concepts

    Pasta Is Everywhere...

    ... naturally, on the dinner table at home and in traditional Italian restaurants, too. And this throughout Europe. New, in addition to the dominant full-service scene, is the growing spectrum of fast-casual and quickservice solutions, which include not only classic variations from Bella Italia but also product and concept interpretations from the Far East. Branding and chaining in this segment is still relatively young and almost always nationally oriented. Which means that pasta & noodles continue to have a great potential.

    [47418 Zeichen] € 5,75