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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.05 vom 19.10.2009 Seite 018

    Hot Trend

    Orchestrating Emotions

    What applies to most restaurants is particularly true of catering events. To eat and drink well is only rarely the main reason for going. What guests want and expect are 'good vibes' - an interesting time, moments of complete pleasure, social warmth and an emotional high. Which means that anyone holding an event must create an emotional 'wow' effect. And the ways to achieve this range from food presentations, via a beautifully decorative table, to lighting architecture and the location itself - all stylistic devices that trigger a sense of delight. In many cases, the inspiration comes from the major trends of the day, e.g., sustainability, nature and tradition. Our tour shows the artistic ways in which event caterers and agencies interpret these and other subjects in relation to the event. MW

    [22411 Zeichen] € 5,75

    Food Service Europe & Middle East Nr.05 vom 10.10.2008 Seite 008

    Food Festivals

    Turning F&B into an Event

    Generally speaking, everything revolves around fine dining and drinking when people get together to celebrate. Hence, it's no great intellectual leap to the idea of getting together to enjoy exclusive culinary delights in the company of like-minded people. The spectrum covered by such festivals ranges from elite gourmet dinners to mass picnics. In many cases, a multifarious programme attracts gourmets to scenic regions with their own culinary traditions, on which the festivals then focus. And, no less frequently, celebrity chefs, whose creations are normally reserved for their affluent guests, are only too pleased to demonstrate their skills - an ideal opportunity for lovers of the culinary arts to watch them at work, to learn and to enjoy. A pan-European survey.

    [55904 Zeichen] Tooltip
    Chefs' Ratings - Schleswig-Holstein Gourmet Festival 2008/2009

    NL/Belgium: other Festivals
    € 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.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.

    [50039 Zeichen] Tooltip
    D: The Biggest Bakers

    Top US Bakery Cafe Chains

    Spain: Top 10 Bakery Cafes 2004
    € 5,75

    Food Service Europe & Middle East Trend Edition 2005 vom 19.07.2005 Seite 021

    Concepts to Watch

    Fresh Ideas

    Young, creative concepts from all over Europe: our virtual study tour reveals a number of key trends. Apart from strong dynamics in the fast-casual field, there is a striking large number of concepts focusing on healthier menus and healthier ingredients in terms of organic products or fair-trade sourcing. Combined, multi-use options include a mix of foodservice and retail outlets/gyms. From Scandinavia to Italy, wine and wine bars are very much en vogue - including new self-service solutions.

    [49215 Zeichen] € 5,75

    Food Service Europe & Middle East Trend Edition 2004 vom 20.07.2004 Seite 035

    Concepts to Watch

    Daring to Be Different

    Our colourful tour of Europe's foodservice scene focuses on young, unconventional concepts that dare to be different either in their entirety or in detail: ideas with innovative value added - original, striking and future-oriented. Some have already been multiplied. Most are still in the test phase. Behind the majority, you will find individual entrepreneurs - but not always. A kaleidoscope of creativity: be inspired!

    [44169 Zeichen] € 5,75

    Food Service Europe Trend Edition 2003 vom 22.07.2003 Seite 016

    Concepts to Watch

    >Get Inspired!

    Although business has slowed down in some European markets, innovation is still very much a key factor for success. It is particularly important for away-from-home locations to position themselves as attractive destinations. Country by country, our virtual study trip reveals new, successful concepts from all over Europe: a signpost to the future.

    [53278 Zeichen] € 5,75

    Food Service Europe Nr.01 vom 25.02.2003 Seite 010

    Sandwiches

    Shooting Star Sandwich

    In 1760, card-playing John Montague, the Earl of Sandwich, asked for some beef between slices of bread to avoid interrupting the game. The versatile meal concept quickly became fashionable and today sandwich bars - offering their core product made-to-order and/or prepackaged - are the fastest growing quickservice category in some countries. UK, Ireland, France and Spain undoubtedly are the main players here, with chains comprising 80 to 800+ branches. Only few of them have expanded abroad yet. As competition by bakeries, coffee shops, food retailers or C-Stores becomes fiercer, the major players are constantly extending their product range as well as recipes, store designs and sales systems.

    [38958 Zeichen] Tooltip
    UK: Top 10 Sandwich Brands

    UK: Distribution Channels - in the away-from-home sandwitch market

    F: Top 10 Sandwich Brands
    € 5,75