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Creative, more creative, most creative: Lukas MrazRight now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant...
InnovatorsJanuary 24, 2019 -
Star collector & kitchen revolutionary: Tim RaueIn Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Raue grew...
InnovatorsDecember 13, 2018 -
New Survey: Gen Y trends that are driving tomorrow’s dining economyResults from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key...
ManagementNovember 29, 2018 -
Ultra-personalization: the next big thing?A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is...
Kitchen 4.xOctober 17, 2018 -
Pixel pasta: will 3D food printers revolutionize the restaurant industry?The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float...
Kitchen 4.xOctober 11, 2018 -
The new era can officially beginThe 25hours hotel chain is opening a new location in Paris, marking its first venture outside of the German-speaking world. CEO...
ManagementOctober 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....
InnovatorsOctober 9, 2018 -
Artificial food and dairy substitutes – Comfort food from the science labNew York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically...
Kitchen 4.xOctober 7, 2018 -
F&B – fit for the futureAn interview with Jan Smeets, Recipe for Concept. Restaurant & Bar Concept Development. The Dutchman is one of the most experienced...
ManagementOctober 1, 2018 -
Aquaponics: symbiotic habitats for food of the futureDiners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s...
ManagementAugust 16, 2018 -
Bugs, not bunny: how insects are revolutionizing gastronomyBangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high...
ManagementMay 9, 2018
Top Article
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Chef's LifeCheck out what’s fermenting!
Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.
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InnovatorsHilton Prague – Latest food production trends for large scale events
Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs - and has made as many as 1500 guests happy at once with his culinary creations. His...
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InnovatorsOver a mug of beer…
For almost 20 years, Micheal Möller has been in charge of the legendary Hofbräuhaus in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria has...
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InnovatorsProfessional kitchens are getting smarter.
Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the world. And that includes Rational, the Landsberg-based manufacturers specializing in thermic food preparation appliances and equipment.