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Search results for "dark kitchen"

  • Kitchen 4.xTina Nielsen - FCSINovember 26, 2020
    Ghostly growth: the rise of dark kitchens

    The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.

  • ManagementJacquetta Picton - FCSISeptember 28, 2021
    TrendTalk: Retail meets ghost kitchens

    Ghost kitchens, dark stores and where retail delivery converges with the biggest growth area in foodservice: the fourth TrendTalk webinar from Rational discussed the market, the opportunity and the future.

  • Kitchen 4.xJacquetta Picton - FCSIJuly 14, 2021
    Ghost kitchens: growing the concept

    From multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of ghost kitchens globally.

  • ManagementMichael Jones - FCSIMay 6, 2021
    Ghost kitchens: Operational recipes for success

    From the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.

  • ManagementJacquetta Picton - FCSIMarch 8, 2021
    All about Ghost Kitchens

    Ghost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.

  • ManagementThomas Lawrence - FCSIFebruary 10, 2020
    Commercial and domestic kitchens: Dependable and durable or dramatic change ahead?

    Commercial and domestic kitchens as we know them are set for dramatic, perhaps even revolutionary change, according to research by investment banking firm UBS. But are they right?

  • ManagementBarbara E. EulerJune 19, 2019
    Inside a Ghost kitchen: “Trends change very quickly”

    Food delivery means eating what you want, wherever and whenever you want it. It’s a huge market already, and these days, it’s practically exploding. One fairly cool new resulting development: ghost kitchens. They churn out food without having a connected restaurant...

  • ManagementNadine OttoJanuary 1, 2019
    Ghost kitchen – gastronomic revolutionaries

    Abandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is going to happen? Here, among the shipping containers that blend harmoniously into the desolate landscape? Of course! The epicenter of...

  • InnovatorsLiz Cooley - FCSIAugust 7, 2020
    From social media to a socially distanced new food experience

    How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way forward in the restrictive landscape of Covid-19.

  • ManagementNadine OttoJuly 1, 2019
    Uber Eats – how the ride-sharing service is racing to the front of the delivery market

    I’ll call an Uber! - A few years ago, most of us only heard that phrase on American TV shows, but now it’s become totally normal all over the world. But now everyone’s favorite peer-to-peer taxi service has started giving “rides”...

  • ManagementMichael Jones - FCSIJune 24, 2021
    Convenience vs. customer experience: the food delivery trade-off?

    Food delivery operators, using ghost kitchens, all aspire to be different, better and special, but can they ever truly match a quality restaurant experience without compromising on convenience, and vice versa?

  • ManagementJacquetta Picton - FCSIJanuary 12, 2021
    10 key foodservice trends in 2021

    The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.

  • ManagementJacquetta Picton - FCSIDecember 16, 2020
    Coping with the crisis

    As we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we explore the inevitable changes this past year has brought to the foodservice landscape

  • Kitchen 4.xJacquetta Picton - FCSINovember 16, 2020
    Virtual restaurants: new model hospitality?

    After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of hope or the start of a slippery slope?

  • ManagementLiz Cooley - FCSIAugust 11, 2020
    A flexible approach to foodservice

    How social distancing and capacity limits, along with consumer confidence and footfall, have implications for the overall food-to-go environment

  • ManagementHeike LucasJuly 22, 2020
    How to become an outstanding brand for hospitality

    Edward Francis ditched his A levels to learn more about food, wine, design, branding and all the other ingredients of an unforgettable hospitality experience. In 2015 he felt good enough to set up his Rebel Agency and gradually evolved his business...

  • ManagementJacquetta Picton - FCSIJune 25, 2020
    Hospitality is ready to serve

    As the foodservice world opens up in a post-pandemic era, we take a look at what customers, venturing out after months in lockdown, can expect to experience across the globe.

  • ManagementJon Horsley - FCSIJune 18, 2020
    Allergens in foodservice: the state of play

    Before the Covid-19 pandemic struck, European hospitality had begun to focus increasingly on allergens and food safety across Europe. But as Jon Horsley discovers, there will still be some way to go to eliminate risk for diners when the shutdown is...

  • ManagementBarbara E. EulerDecember 20, 2019
    Hot stuff! Insights from the IoT Catering Summit

    Cooking is analog art at its best. There's something to touch, see, smell, taste. Craft and emotions prevail – chilly computer technology has no place in the warm, sizzling empire of chefs. However, the Internet of Things still makes it past...

  • Kitchen 4.xThomas Lawrence - FCSIDecember 18, 2019
    20 global foodservice trends for 2020

    It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.

  • Kitchen 4.xMaya WilsonNovember 7, 2019
    How Artificial Intelligence is tracking the Food Trends of tomorrow

    The food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...

  • ManagementBarbara E. EulerJune 29, 2021
    Digitization creates gastro jobs

    Corona has crippled traditional gastronomy. Delivery business is booming. But to really cash in on your web business, you have to come up with something special.

  • ManagementHeike LucasAugust 3, 2020
    A glance into the culinary crystal ball: Hanni Rützler’s Food Report

    A look back: In many ways, Hanni Rützler's Food Report is a lot like Santa Claus: you can hardly wait to see what goodies are in store for you. This year Rützler surprised us yet again by offering up a new...

  • ManagementAdam O’ConnorMay 18, 2020
    Zoom in to the New Work dangers for caterers

    What do you mean return to work? I’ve been at work for the last 6 weeks, I was just using my home office. As I sat on one of my clients Zoom calls this week I could understand the perspective, although...

  • ManagementLiz Cooley-FCSIApril 7, 2020
    The response to COVID19: How the restaurant sector is adapting from table service to delivery

    As the Covid-19 pandemic continues its devasting spread, the foodservice industry across the globe is feeling the effects. With several countries now in lockdown and others encouraging extreme social distancing, dining out has become nearly impossible.

  • Chef's LifeBarbara E. EulerJanuary 30, 2020
    Check out what’s fermenting!

    Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.

  • InnovatorsLucas Palm - Rolling PinSeptember 3, 2019
    Queen of the East

    Thai chef Bee Satongun of the Michelin-starred Paste in Bangkok dishes up meals fit for royalty at Hangar-7, opening up new horizons for European diners - and not just in the culinary sense.

  • InnovatorsSissy Rabl - Rolling PinApril 8, 2019
    Making a splash

    Over the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel León is revolutionizing the way we eat with his 3-star restaurant Aponiente in Cádiz.

  • Chef's LifeVerena LugertMarch 4, 2019
    Algorithmically delicious-How food pairing takes flavor to the next level

    Chocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that don’t seem like they’d go together, but turn out to be spectacular new taste sensations.

  • ManagementJulia AltmeyerNovember 29, 2018
    New Survey: Gen Y trends that are driving tomorrow’s dining economy

    Results from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key drivers that Gen Y (Millennials born between 1980 and 2000) indicate will shape the restaurant sector of tomorrow.

  • ManagementElly EarlsNovember 10, 2018
    Four foodservice trends for 2019

    Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.

  • InnovatorsSissy Rabl - Rolling PinOctober 9, 2018
    You’re the wurst!

    An American classic is getting a makeover in Berlin: Björn Swanson’s THE DAWG is taking hot dogs to new culinary heights.

  • Kitchen 4.xNadine Otto, Mirco KurreckOctober 7, 2018
    Artificial food and dairy substitutes – Comfort food from the science lab

    New York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...

  • ManagementNadine Otto, Mirco KurreckMay 9, 2018
    Bugs, not bunny: how insects are revolutionizing gastronomy

    Bangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high ceilings and vintage-industrial charm, with dark wood bathed in oversized lights and a random assortments of chairs dotting a landscape...