Zero Waste: Countdown to zeroFor a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift...
Food ManagementSeptember 28, 2022
The potential of IoT in the foodservice sectorThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
Food TechJune 10, 2022
Taste-testing alternative protein burgersMore and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are...
Food TrendsMay 28, 2022
Plant-based burger – a still growing marketDemand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
Food TrendsMay 28, 2022
How sustainable is your menu?Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them...
Food ManagementMay 10, 2022
Six tips how to beat skilled staff shortage in your kitchenIt’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t...
Food ManagementMay 6, 2022
The future is now: how robots will change kitchensHeadquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen...
Food TechMarch 23, 2021
Hospitality is ready to serveAs the foodservice world opens up in a post-pandemic era, we take a look at what customers, venturing out after months...
Food ManagementJune 25, 2020
Staff canteens need to be the heart of the companyMore and more company staff canteens nowadays are more than just a place where you can put food into your body...
Food ManagementApril 11, 2019
Celebrating 100 Years Hilton and 1000+ culinary ideasIt all started when Conrad Hilton bought his first hotel in 1919. Today, Hilton is one of the world´s largest, fastest...
Food ManagementMarch 14, 2019
Internorga’s food trends study 2019: Putting restaurant concepts under the microscopeStreet food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation....
Food ManagementFebruary 26, 2019
Mandating meat-free menus: has WeWork gone a step too far?Coworking giant WeWork has taken meat off the menu for its employees. Should other companies be following suit?
Food ManagementFebruary 7, 2019
Legend: John Willard MarriottAmerican Dream poster boy John Willard Marriott went from Farmer’s son to one of the most successful entrepreneurs of the 20th...
Food ManagementJanuary 13, 2019
“Chef life has gotten a lot easier”Architecture and shopping culture aren’t the only cutting-edge things about Dubai—it’s setting new food and beverage standards as well. Leading the...
Food TrendsDecember 21, 2018
A trend that’ll make you smile: Healthy hedonismThis trend was a long time coming. Haven’t we all spoiled our own fun often enough trying to eat healthy? Nibbling...
Food TrendsDecember 1, 2018
Front of House vs. Back of HouseIs the divide for real? Anyone who’s ever worked in a restaurant knows about that eternal divide between kitchen and service....
Food TrendsDecember 1, 2018
The high-tech playgroundA new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.
Food TechDecember 1, 2018
Culinary schools: shortcuts to kitchen paradise?Culinary schools can set you back between $15,000 and $100,000, which is pretty intense considering that the average cook barely makes...
Food TrendsDecember 1, 2018
Off-Road CookingChef is more than a career—it’s almost like a personal brand. Chefs are food experts, organizational geniuses, artists, and revolutionaries, all...
Food PeopleDecember 1, 2018
Face offWhat’s it like to eat inside a giant weaving loom? Better than any place else, at least if you're in the...
Food PeopleDecember 1, 2018
KFC: A man and his chickenEven today, harland david sanders is still smiling at his customers: his laughing face is the trademark of kentucky fried chicken....
Food ManagementDecember 1, 2018
Gastronomy pro Mirco Kurreck’s tips for the F&B futureBesides being RATIONAL AG’s resident F&B expert, Mirco Kurreck also lectures at the IST School of Management in Dusseldorf... so KTCHNrebel...
Food ManagementDecember 1, 2018
Four foodservice trends for 2019Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
Food ManagementDecember 1, 2018
The perfectionist: André ChiangTwo Michelin stars, a spot on the "The World’s 50 Best Restaurants" list, Countless other international awards... and now chef André...
Food PeopleDecember 1, 2018
Rise of the robotsRobot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried....
Food TechDecember 1, 2018
Top articles
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Food TrendsSeasonality in gastronomy: Back to the source
An increasing number of people are longing for regional and seasonal cuisine. But what does seasonality actually mean and how can restaurateurs best tap into this trend? What opportunities does this present and what are the biggest challenges?
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Food PeopleInclusion in gastronomy: Alamesa as a flagship project
Genuine inclusion of people with disabilities is unfortunately still often only a pipe dream in our society: From school to training and the world of work. Gastronomy is no exception. And yet there are exceptions that show that this is possible...
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Food ManagementMeat cuts: From sharp blades and juicy pieces
The best cuts of beef, pork, chicken and fish, and how you prepare them, vary depending on the country and animal. It therefore comes as no surprise that the list of different cuts of meat is now very long. With this...
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Food TrendsDetox: Nothing but hype or a new opportunity for gastronomy?
For some, it’s the perfect way to detoxify the body, while others consider it to be an expensive myth. But why do so many swear by detox and/or a detox regimen? And do detox and special detox dishesactually open up opportunties...