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Anke Sommer

  • 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...

    ManagementLiz Cooley-FCSIApril 7, 2020
  • How restaurants are generating revenue even during the Corona crisis

    The Corona pandemic is affecting every company. Some companies are in fear for their existence, while others are being supported by...

    ManagementMichaela KirschnerApril 1, 2020
  • The Avocado Show: How to run a whole restaurant concept with this green super fruit

    You can enjoy them in a salad or as a dip, pure or seasoned, and in every case know you're eating...

    ManagementBarbara E. EulerMarch 30, 2020
  • Study: The future of hotels – what a world!

    Same, same but different, including in the hotel world. Who are the hotel guests of tomorrow? What drives them? What hotels...

    ManagementBarbara E. EulerJune 3, 2019
  • Shani and the City

    And for his next trick: star Israeli chef is bringing his trendy Miznon concept to the City that Never Sleeps.

    InnovatorsGeorges Desrues - Rolling PinMay 9, 2019
  • Checking into tomorrow – the hotels of the future

    A hotel is a hotel is a hotel. But is that going to change? A recent study by the experts at...

    ManagementBarbara E. EulerMay 2, 2019
  • “Not even Wi-Fi” in the hotel of the future

    Hotels of tomorrow - where will the journey take us? An interview with Oona Horx-Strathern, a trend expert with the renowned...

    ManagementBARBARA E. EULERMay 2, 2019
  • Four-day weeks: This restaurant chain’s serving work-life balance

    The fate of the restaurant world seems to be hanging on the thread of personnel shortages. The entire industry is breathless...

    ManagementKatarina JurczokApril 29, 2019
  • Anyone for crickets?

    Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to...

    ManagementElly EarlsApril 25, 2019
  • HYPER, HYPER!

    Plant superstars and meat with storytelling: How food trends develop and what they say about us.

    Chef's LifeLucas Palm - Rolling PinApril 23, 2019
  • 25Hours hotels: refreshingly different.

    Young and dynamic may not be the first words that come to mind with most hotels, but that’s how 25hours describe...

    ManagementMichaela KirschnerApril 17, 2019
  • WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDE

    It almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable,...

    ManagementBarbara Becker & Benjamin BrouërApril 15, 2019
  • Making a splash

    Over the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel...

    InnovatorsSissy Rabl - Rolling PinApril 8, 2019
  • From Waste to Taste

    Douglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened...

    ManagementIlona MarxApril 3, 2019
  • Its a kind of magic

    Forget about Harry Potter, because Anthony Sarpong has brought magic to the kitchen! The Ghanaian-German cook about his restaurant Anthony’s Kitchen...

    InnovatorsSissy Rabl - Rolling PinApril 1, 2019
  • Working in Malmö

    Stronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as...

    Chef's LifeKathrin Löffel - Rolling PinMarch 28, 2019
  • Food Emperor of the Middle Kingdom

    What André Chiang, beacon of gourmet Asian cuisine, thinks of Michelin stars; why chefs aren’t artists; and how Chiang’s long shadow...

    InnovatorsLucas Palm - Rolling PinMarch 25, 2019
  • Food for Follows – Social media as a payment method

    Photos, shares, ratings, likes... it seems like nobody goes to a restaurant anymore without documenting it online. People sit there letting...

    ManagementJulia AltmeyerMarch 21, 2019
  • “We don’t want an image!”

    Surfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re...

    Chef's LifeBarbara E. EulerMarch 18, 2019
  • On the hunt for the tastiest plate

    Competitions for young chefs are popping up everywhere these days, to the point that it’s almost hard to keep track of...

    Chef's LifeMichaela KirschnerMarch 11, 2019
  • Cooking unplugged at full power: Christoph Brand

    Do you love music? Then you’re right on the nose with the flying cook Christoph Brand. Because the native of Hesse...

    InnovatorsBirgit KiddMarch 7, 2019
  • The Alchemist

    Thomas A. Vilgis is a professor of theoretical physics at the Max Planck Institute of Polymer Research. He is also an...

    InnovatorsVerena 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...

    Chef's LifeVerena LugertMarch 4, 2019
  • From uni to the hotel: Combatting a skills shortage as a career changer

    Companies are getting creative when it comes to combatting the skills shortage. For example the British hotel brand, Premier Inn, which...

    ManagementHeike LucasFebruary 28, 2019
  • Flavors of destiny

    Star chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down...

    InnovatorsLucas Palm - Rolling PinFebruary 21, 2019
  • My greatest mistake

    Even the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what...

    Chef's LifeBernhard Leitner - Rolling PinFebruary 18, 2019
  • 25 Best Chefs of Instagram 2019

    Welcome to the Web’s culinary mecca! Instagram lets everyone from hobby cooks to Michelin-starred chefs give their followers a behind-the-scenes look...

    Chef's LifeKTCHNrebel Editorial TeamFebruary 11, 2019
  • Aged to perfection

    Tender and delicious! Aging helps bring out the best in pork, beef, goat, and veal. Read on for a quick run-down...

    Chef's LifeKathrin Löffel - Rolling PinFebruary 4, 2019
  • Levelling up Turkish gastronomy

    Training and development center Gastronometro was founded three years ago with the goal of supporting and promoting Turkish gastronomy at home...

    ManagementElly EarlJanuary 30, 2019
  • Say what? Voice assistant for restaurants?

    Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need...

    Kitchen 4.xElly EarlsJanuary 21, 2019
  • Out-standing steak

    Standing is the new sitting, if these Japanese idea exporters have anything to say about it. Read on to find out...

    Chef's LifeDaniela Almer - Rolling PinJanuary 17, 2019
  • Killer from Manila

    From dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by...

    InnovatorsBernhard Leitner - Rolling PinJanuary 14, 2019
  • Gordon Ramsay’s ex

    In 2017, Great Britain’s Queen of Cuisine stepped out of Gordon Ramsay’s shadow. Why Clare Smyth decided to go solo on...

    InnovatorsDaniela Almer - Rolling PinJanuary 9, 2019
  • Now serving: retail

    The hype is real! Wildly popular food blogs, creative new concepts everywhere you look... The restaurant industry can’t exactly complain about...

    ManagementIlona MarxJanuary 7, 2019
  • Working in Mexico City

    Mexico, land of the Aztecs, has an incredibly diverse landscape, ranging from endless beaches and dense rainforests to massive gorges and...

    Chef's LifeKathrin Löffel - Rolling PinDecember 30, 2018
  • Slow food, fast

    Now serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology...

    Kitchen 4.xIlona MarxDecember 25, 2018
  • The restaurant-maker

    Kurt Stan Wolf Zdesar, Australian by birth and Austrian by heritage, is a concept junkie and a sure-fire bet when it...

    ManagementAndrew Fordyce - Rolling PinDecember 19, 2018
  • Vision vs. reason? Having a vision is always a risk…

    Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades,...

    ManagementAstrid MinnichNovember 28, 2018
  • Going whole hog

    From nose to tail: a chef with a sense of responsibility is the best thing that can ever happen to a...

    Chef's LifeKathrin Löffel - Rolling PinNovember 16, 2018
  • Scary beautiful, damn delicious. Dessert illusions of chef Ben Churchill

    Appetising is something else and nevertheless the food illusionist Ben Churchill’s dessert creations are the most trendy you can possibly make...

    Chef's LifeAnke SommerOctober 28, 2018
  • No mediocrity

    The truth lies somewhere in the middle. That’s the maxim Hendrik Otto cooks by at the Lorenz Adlon Esszimmer—and the results...

    InnovatorsMia Schlichtling - Rolling PinOctober 11, 2018
  • Working in Bizkaia

    The mountains at your back, the Atlantic in front of you, and a food-and-gastronomy freak’s paradise in between. Welcome to living...

    Chef's LifeNina Wessely - Rolling PinSeptember 11, 2018