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Not hungry for panic – carefree lunches in the days of CoronaGastronomy is rarely mentioned when it comes to taking measures against the Corona virus. At most, the only question asked is...
ManagementMarch 12, 2020 -
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 LifeBauhaus for restaurateurs
René Redzepi’s already written history. Now he’s moving on to textbooks. Noma revolutionized Scandinavian cuisine by drawing inspiration from a Swedish Army survival handbook; now its owner has his eyes on a very different prize. In 2011, seeking new ways to...
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ManagementHygiene is now more important than ever
Will the industry have to adjust its hygiene standards in the future? KTCHNrebel asked a hospital cook, a hygienist and a disinfectant manufacturer – in other words, those who really need to be in the know – about what "optimal" hygiene...
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ManagementHow 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...
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ManagementStay in or take away?
As the foodservice industry adapts in light of the Coronavirus pandemic, Rational invites experts from across the industry to share their insights on how to achieve growth in the food-to-go market.