Feed the feed – Instagram for restaurantsInstagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it...
Food ManagementDecember 1, 2022
Enough is enough: 5 tips to put an end to Food Waste!Every year, somewhere along the road from farms to processing plants, restaurants, and households, 1.3 billion tons of food wind up...
Food ManagementJune 24, 2022
Ghost kitchen – gastronomic revolutionariesAbandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is...
Food ManagementJanuary 1, 2019
How seriously is the shortage of skilled professionals affecting the fine-dining world?As a German TV chef, moderator, author, entrepreneur, wife, and mother, Cornelia Poletto always has a lot on her plate. After...
Food ManagementDecember 17, 2018
My name is Albert AdriaIn 2013, Albert Adrià was considered one of the most underrated chefs in the world. As the visionary behind elBulli, once...
Food PeopleDecember 1, 2018
Kimbal Musk: Geek chefHow microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and...
Food PeopleDecember 1, 2018
Massive RespectA creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and...
Food PeopleDecember 1, 2018
The new incan gold – Peruvian cuisine: from blue corn to jungle fishPeruvian food? Isn’t that just guinea pig and ceviche? Well, those, too. But there’s a lot more to it than that......
Food PeopleDecember 1, 2018
Tableside circusNitrogen clouds! Jets of flame! Send that carrot through the grinder! Tableside cooking is experiencing a comeback, but is it added...
Food ManagementDecember 1, 2018
Working in SingaporeImpulsive, challenging, many-faceted: it's no wonder people call Singapore a melting pot of trends. Here, any ex-pats willing to work can...
Food TrendsDecember 1, 2018
Top articles
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Food TrendsPlant-based seafood. The plant-based shrimp on trial.
The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...
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Food ManagementDynamic prices for restaurants – a future model?
Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years. But what about gastronomy? Are dynamic prices even possible or feasible in restaurants? And if so, for which concepts?
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Food PeopleFive young chefs you should know about
The world of gastronomy has never been more colorful than it is today. Despite all the adversity of the last few years, there are still creative, bold and above all young chefs who are not afraid of precarious economic conditions because...
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Food TrendsVegan, sustainable, regional: The products from “The Green Mountain” are currently inspiring chefs and their guests
The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that are 100% vegan and sustainable. “Green” stands for original, healthy and sustainable – and “Mountain” symbolizes the origin and regional...