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    FoodService Europe & Middle East 03 vom 26.06.2014 Seite 022 bis 027

    Hot Trend

    Bridging the Gap …

    … between haute cuisine and trendy foodservice: more and more ambitious and highly talented chiefs, many of them recipients of culinary distinctions, have pioneered new ways of implementing superior cooking in viable restaurant concepts. Elitist establishments are a thing of the past. Fine dining for today’s target groups revolves around elements such as show cooking, a casual setting, relaxed service and an informal, multi-stage format. Good examples: 15 establishments from six countries. MW

    [25675 Zeichen] € 5,75

    FoodService Europe & Middle East 3 vom 26.06.2014 Seite 22,23,24,25,26,27

    Hot Trend

    Bridging the Gap …

    … between haute cuisine and trendy foodservice: more and more ambitious and highly talented chiefs, many of them recipients of culinary distinctions, have pioneered new ways of implementing superior cooking in viable restaurant concepts. Elitist establishments are a thing of the past. Fine dining for today’s target groups revolves around elements such as show cooking, a casual setting, relaxed service and an informal, multi-stage format. Good examples: 15 establishments from six countries. MW

    [25674 Zeichen] € 5,75

    FoodService Europe & Middle East 01 vom 12.02.2014 Seite 022 bis 026

    Hot Trend

    A Classic Reinvents Itself

    Take a close look at today’s concepts dedicated to the enjoyment of wine, and you will rub your eyes in astonishment: in place of all that old-world dignity and venerability, the new wine bars are pervaded by an aura of zeitgeist and an ambience of informality – with an eye to trend-conscious target groups from the younger age brackets. Hybrid formats are the order of the day, preferably in combination with a wine boutique. Others are favouring a food offering that goes far beyond the simple snack as accompaniment. On the agenda are wines in abundance by the glass – including sophisticated wines –, tastings and wine seminars. MW

    [22939 Zeichen] € 5,75

    FoodService Europe & Middle East 1 vom 12.02.2014 Seite 22,23,24,25,26

    Hot Trend

    A Classic Reinvents Itself

    Take a close look at today’s concepts dedicated to the enjoyment of wine, and you will rub your eyes in astonishment: in place of all that old-world dignity and venerability, the new wine bars are pervaded by an aura of zeitgeist and an ambience of informality – with an eye to trend-conscious target groups from the younger age brackets. Hybrid formats are the order of the day, preferably in combination with a wine boutique. Others are favouring a food offering that goes far beyond the simple snack as accompaniment. On the agenda are wines in abundance by the glass – including sophisticated wines –, tastings and wine seminars. MW

    [22940 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.01 vom 18.02.2011 Seite 022

    Hot Trend

    How Sweet it Is...

    Who would have thought it? A comeback for the menu's sweet section. Desserts, patisserie and confectionary - sweet sins are back! Previously highly suspect as fattening and not even consistently nurtured in the restaurant trade, now cupcakes, macaroons and their like have actually been promoted to centre stage in some new concepts, which have given themselves over entirely to such sweet delights. Mostly to be found in the twilight zone between foodservice and retail, these newcomers on the scene are springing up everywhere. The formula scores highly through creative skill, top quality and consciously contemporary presentation. Sweet treats from seven European countries. MW

    [22570 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.01 vom 12.02.2008 Seite 008

    Train Catering

    F&B in Trains: Driven by Logistics

    Europe's biggest train operators have invested a lot of money to improve their F&B services in recent years. Many of them have outsourced the sale of food and beverages on board to professional caterers who pursue the in-train foodservice business on a national and, sometimes, international plane. Nevertheless, train catering is a profit centre only in very rare cases. Rather, high-quality restaurant cars and friendly at-seat catering represent an effective marketing tool via which train operators can distinguish railway travel from their competitors, the car and aeroplane. Pampering not simply providing is the motto for relaxed travel in 2008. The main challenges to realisation: logistics and quality.

    [49788 Zeichen] € 5,75