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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 LifeIn-vitro meat: wagyu beef from the 3D printer
For the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.
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InnovatorsFoodCampus Berlin – a place for the nutrition of tomorrow
To work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...
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Kitchen 4.xThe workroom of the future
Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...
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ManagementDisabilities are no disability – enjoy barrier-free
The future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted by others and are inclined to remain loyal to successful concepts and enthusiastically recommend them within their circles and communities....