Susanne Schilcher

Gone are the days when everyone still drove to the office every day - welcome to the era of working from...

The catering industry is undergoing a massive upheaval – and no one is really talking about it. Why is this the...

Traffic forecasts, personalized advertising, movie recommendations on Netflix – many people do not realize that artificial intelligence already permeates almost every...

The role of company restaurants has changed significantly due to the coronavirus pandemic. One question in particular was raised: Do we...

When you first look at the kiwano from the outside with its blunt, horn-like thorns, you can hardly guess the scrumptiousness...

The combination of food and tech has provoked enormous change in both the meal delivery industry and people’s eating habits globally....

Food delivery has a “very bright” future ahead of it, with ghost kitchens and virtual brands playing a vital role within...

KTCHNrebel is a partner of the International Ghost Kitchen Conference, to be held in Amsterdam on March 1-3, 2023. In preview,...

Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken...

Italian cooking star Pierluigi Saffioti is the best example of how you can have fun at work and still excel at...

The last TrendTalk of 2022 – the tenth so far – called upon a panel of assembled experts from across the...

KTCHNrebel wanted to meet Osvaldo Gross, an Argentinian pastry chef, to talk with him about the secrets of his baking skills...

The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing...

Faced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is...

As three billion international viewers tune into the Football World Cup this month, Qatar has the opportunity to showcase its culture...

Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills

He likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers...

Instagram includes posts on almost every topic. The network is now also a treasure trove of culinary content. Whether you are...

For the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for...

Cameron Mitchell Restaurants – started at a kitchen table in Columbus, Ohio – is thriving thanks to its founder’s gift for...

For years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany:...

For guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well...

Diners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s...

From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs...

The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its...

Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why...

Macadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most...

For more than 20 years, Michael Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of...

The ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A...

Seaweed is a superfood par excellence and also good for the climate. Why sea spaghetti, kombu and co. could revolutionize our...

A life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested...

With pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being...

What good is success if fun gets left behind? If you just get on with your work, but it's not fulfilling,...

With over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of...

Eating a corpse found on the road doesn't sound very appetizing. Is Roadkill Cuisine unfairly given a bad reputation? In an...

Success in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs...

Vegans and vegetarians, listen up now! Although 'ear' may sound like meat, this ingredient has absolutely no connection with animal products....

The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float...

Potential restaurant customers can consult the opinion of thousands with the click of a button, so how do you keep the...

Norbert Friedl (43) runs Telia Kitchen Rentals GmbH in Lengau, Austria. His mission: to bring commercial kitchens wherever they’re needed. Fast....

Portugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the...

If you ask people on the street what tastes they know, most will be able to name four immediately: Sweet, salty,...

We know essential oils from alternative medicine, body care and ambient scenting, but we rarely find them in food and beverages....

Matthias Schneider and Remo Gianfrancesco love food and, as experienced experts, had already made a big splash in the food service...

Exceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis:...

Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year....

In Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to...

The experiences that have changed our everyday lives and consumer behavior during the pandemic are disrupting tried-and-tested structures, while simultaneously opening...

The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens...

Along with crispy duck, duck tongue dishes are nothing out of the ordinary in traditional Chinese restaurants. But what do they...

Ever since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been...

As the first woman to win a coveted three Michelin stars in truly cuisine-crazed Italy, Nadia Santini has been making...

At the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred...

Around 80 percent of the world’s vanilla is cultivated in Madagascar. Why this leads to public executions and gruesome lynchings –...

It is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far...

Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!

This Asian vegetable looks cool, is chock full of vitamins and can be used in a variety of ways. Find out...

Thanks to sophisticated software, modern hospital kitchens are becoming a sought-after food group. Owners, employees and guests benefit from safe and...

Antonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how...

The Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star...

Since 1997, the Swiss pop icon Dieter Meier has run a cattle farm in the Argentinian pampas. Discover why chef of...

From the admirable to the pioneering, we look at the men and women who have stood out from the crowd or...

Katie Morris explores how this sector will evolve in 2022 and beyond

The camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef...

When Mike Forgaty opened his first convenience store in Denver, Colorado a few years ago, it was a very brave move....

Adji Cress is becoming increasingly popular. Besides being decorative, this East Asian native supposedly has beneficial properties according to folk medicine.

The latest TrendTalk webinar from Rational focused on charting the future of the sector.

With the COP26 summit in Glasgow focusing minds on the imperative to change our ways to avoid catastrophic climate change, we...

At Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of...

In the last three years, since our online magazine saw the light of the food service world, over 1.5 million readers...

The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are...

Now that the days in the northern hemisphere are already getting noticeably shorter again, it is time to say welcome to...

The future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted...

For the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.

Ghost kitchens, dark stores and where retail delivery converges with the biggest growth area in foodservice: the fourth TrendTalk webinar from...

To work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the...

In Germany, a quick trip to the "Tanke" (gas station) means cool snacks with a modern ambience and an attractive selection...

In celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel...

Corona has revived the picnic. To-go's big sister is here to stay, according to experts – and its expanding what it...

Peru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter...

The popular tropical fruit decked out in an extraordinary garment: red bananas. braised, roasted or baked, the red banana enriches many...

Glass eels are highly sought after on the plates, their species are endangered. Javier Mendoza goes into raptures when he talks...

Whether sugar-coated, dried, powdered, concealed as essence or nicely laid out – many flowers are edible and increasingly end up on...

Tokyo’s Toyosu Market is to seafood what Wall Street is to stocks and bonds: a financial seismograph for the entire industry,...

Sure, the price is right and the sites nearby – sounds good. But neither of these are the top priorities for...

This type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own...

In the future, food production will move closer to consumers – right into cities, supermarkets and restaurants. It doesn't get fresher...

For many centuries, surviving a long Nordic winter in Finland was something you had to be prepared for – those who...

We take a look at the key considerations for restaurants as they reopen. As restrictions lift in countries around the world,...

On the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very...

The restaurant of the future, or 4.0 as it were, is the subject of trend research, competitions and wild speculation. KTCHNrebel...

How is convenience created? What really matters during production? We offer an exclusive look behind the scenes in this industry, which...

How social distancing and capacity limits, along with consumer confidence and footfall, have implications for the overall food-to-go environment

How one UK restaurant business, started by YouTube star Mikey Pearce, has embraced the concept of dark kitchens as a way...

The hotel industry has practically come to a standstill due to the global Covid 19 lockdown. But what strategies can be...

A look back: In many ways, Hanni Rützler's Food Report is a lot like Santa Claus: you can hardly wait to...

A good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers...

In an exclusive interview, Harry Gatterer, Managing Director of the "Zukunftsinstitut" reveals how Corona has changed the working world forever -...

As the foodservice industry adapts in light of the Coronavirus pandemic, Rational invites experts from across the industry to share their...

Edward Francis ditched his A levels to learn more about food, wine, design, branding and all the other ingredients of an...

René Redzepi’s already written history. Now he’s moving on to textbooks. Noma revolutionized Scandinavian cuisine by drawing inspiration from a Swedish...

Will the industry have to adjust its hygiene standards in the future? KTCHNrebel asked a hospital cook, a hygienist and a...

Street food is all the rage. Since Copenhagen is a gastronomic hot spot, one of the most notable examples is Reffen...

We take a look at the impact of coronavirus on the European supply chain and how food and beverage producers are...

Just sit back and let the adventure come to you - an evening at Eduard Xatruch’s restaurant is like a trip...

Before the Covid-19 pandemic struck, European hospitality had begun to focus increasingly on allergens and food safety across Europe. But as...

Underdogs and top stars, hobby and professional gourmets: They all cavort on Instagram. Instagram connects gourmets across kitchen and country borders....

On the 5th of May RATIONAL, world market leader concerning the topic of combi-steamers, presented its latest model: the iCombi Pro....

Recent food-related scandals (horse meat lasagna, anyone?) as well as increased health and ethics awareness have made many consumers realize just...

In light of cases of kitchen workers suing high-profile restaurants for injuries sustained on the job, Jon Horsley talks to foodservice...

A city is writing gastronomic history. While in other parts of the world the clocks continue to tick at their usual...

The new rules spoil pleasure and enjoyment? No Way! Gastro-Professionals worldwide show us: True hospitality can survive this crisis and hygiene...

A health food deli is shaking things up on the Florentine culinary scene. #RAW, in the up-and-coming Santo Spirito district, breathes...

Gradually the hotels are opening their doors again - following new rules. While in the past shaking hands, mini-bar and a...

What do you mean return to work? I’ve been at work for the last 6 weeks, I was just using my...

Who needs adventure anymore? Europe is loosening the lock down a little more every day and it is already clear that...

As countries around the world start to emerge from lockdown, restaurants have to face up to the challenges imposed by Covid-19....

One part of the world has almost made it, the other is still in the middle of it - the Corona...

Only a few months ago, at the end of 2019, Eric Menchon of Le Moissonnier in Cologne was named "Chef of...

We have already heard about the idea of coworking, which is something like a patchwork office. However, more and more hotels...

Ostrasized or valued? The consensus is in: the potential of this plant has not yet been fully tapped. One of the...

Purpose has become something of a buzzword over the last few years, as companies in every sector strive to develop a...

Printing already revolutionized the world once. It could be time for a repeat performance. Back in the 15th century, it was...

Companies such as the Viennese "Steirereck" are showing the way and setting themselves apart from the competition. Secure the decisive advantage...

What?! International Women's Day was weeks ago and now we're already back to talking about this? Sorry, but this is something...

Pulled Pork has been in trend for years, but vegetarians and vegans don't have to fear missing out on anything: For...

After a career that has taken him around the world, chef Jonathan Gushue has settled on a remote island close to...

Gastronomy is rarely mentioned when it comes to taking measures against the Corona virus. At most, the only question asked is...

Each year it brings tears, tantrums and cries of joy: the Michelin star, which lifts the stars and starlets of the...

Overfished oceans, cheap fish pumped full of hormones...we can’t keep this up for much longer! The future lies in sustainable aquaculture,...

The shortage of skilled workers makes today's gastronomy industry hot under the collar. The future looks bleak. However, the orange flame...

The Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.

Street art meets street food: Since 2013, What’s Beef has been conquering the hearts of urban burger lovers across Germany. Selim...

We shouldn't talk about money. Or should we? We take a look at the current state of wages and salaries...

The austrian start-up Herd operates a large kitchen with the look and feel of a modern coworking space, where complete beginners,...

Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the...

Commercial and domestic kitchens as we know them are set for dramatic, perhaps even revolutionary change, according to research by investment...

CBD, THC, hemp, cannabis – trendsetters are touting them as the next big high for food service operators, but legislators remain...

Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.

Franco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of...

After six weeks crossing Kavango Zambezi National Park, living among oryx, antelope, and kudu herds, René Linke’s passport has just two...

The big cities of the world are full of restaurants with concepts planned down to the tiniest detail, but many places...

The World’s Best Restaurant of 2019 is about as far away from glamorous metropolitan life as you can get... but here,...

When artists and designers focus on food, the mind also gets nourishment. With their creations they go beyond the limits of...

Sustainable gastronomy is the name of the game these days. It’s become glaringly obvious in recent years that every industry -...

Retail gastronomy has a lot of potential – if it is done well. But what does this mean? How do I...

“I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type...

The HongKong Special Administrative Region is also a glowing exception in gastronomic terms: How can it be that a Spainard is...

On the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary...

Cooking is analog art at its best. There's something to touch, see, smell, taste. Craft and emotions prevail – chilly computer...

It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of...

He’s one of the most successful restaurateurs in the world, and he practically has a cult following in the US. How...

It's the smile that gets you. This warm smile, warm like the decor, the light, like the golden saffron soup that...

The discussion around the topic of social media in gastronomy always comes with two completely different perspectives. While one side...

Show us your cooking skills. Show yourself. The fine art of self-promotion is more important than ever, because today’s most successful...

Two-Michelin-starred British chef Paul Cunningham is causing an uproar in Denmark with his explosively flavorful cuisine. Why the self-supporting chef doesn’t...

Author, photographer, publisher... Thomas Ruhl does a little of everything. As the co-founder and publisher of the renowned food magazine Port...

The Le Pressoir d’Argent opens at the Grand Hotel Bordeaux in 2015. Just four months later, it receives its first Michelin...

Travel with purpose – this is Hilton’s Corporate Responsibility strategy. The focus is on sustainability, including in the kitchen. More plant-based...

Where do you find business partners in California? Google, sometimes. Brian Chau, a San Francisco-based food scientist, was looking for a...

Dennis Schacht has hit the big time in the service world. Star chef André Chiang brought him to Singapore, and now...

Our everyday lives are getting progressively more flexible and individual, at the expense of structure. Set mealtimes, which were central to...

The food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically...

Worm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.

Work hard, play hard is on its way out. What Generation Z expects from the working world - and how...

Outlining the current picture of the food delivery market in Asia where several players are jostling for position.

Every two years, as part of the "Restaurant of the Future" competition, creative minds come up with fresh new ideas for...

From Zero to Hero: More and more restaurateurs have had enough of food waste and excess packaging. Nolla in Helsinki and...

Karlheinz Hauser has stood for high-end Catering. But he’s doing almost everything differently with his most recent coup: his fast-food concept...

It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's...

Brought up with food at the centre of family life, Asma Khan’s London restaurant serves up home-style Indian cooking that has...

Just a few months after opening, a San Francisco burger joint has already achieved cult status. Their secret? Gourmet quality plus...

Meat 2.0: plant-based meat alternatives like beyond meat are all the rage these days. How this trend came about, what meatless...

Nothing’s more American than apple pie - until you draw a chalk outline on the plate and turn it into a...

Top chef and global player: Two-Michelin-star-holder José Avillez has revolutionized Portuguese cuisine, and his unparalleled restaurant empire now encompasses an unbelievable...

So everyone knows you shouldn't play with your food, right? Wrong! You can actually learn a lot by doing exactly this....

Claus Meyer, Wolfgang Puck, Jamie Oliver... how superstars and industry luminaries are bringing their casual concepts to train stations and airports...

Most of the time, René Linke is the creative head and managing director of his own catering company. Weddings, anniversaries, company...

Mysterious grass roots in the deepest Amazon. A cannabis-based menu in L.A. Brazilian wood sorrel up in the Alps. What the...

For centuries, most of Western society was structured around “three square meals a day”. John and Jane Doe of yesteryear had...

Ready, set, serve! Pop-up restaurants are still all the rage, luring even restaurant luminaries in for culinary quickies. These temporary...

A little mashed potato, an egg, chives, and salt. Sounds like the humblest of all leftovers, but one breakfast fan on...

Thai chef Bee Satongun of the Michelin-starred Paste in Bangkok dishes up meals fit for royalty at Hangar-7, opening up new...

Gastronomy is front and center at Roomers Munich. The clever mind behind their diverse concepts is Executive Chef Matthias Stuber.

Who knows what hotels will look like in the year 2050? Answer: we do! Hotels of the future already exist today....

Root to stem is the new nose to tail! Why vegetable leftovers are all the rage, and how the culinary elite...

The new retail revolution is giving rise to a number of food-service concepts, which is just one more way that the...

They're young, they're ambitious, they know the sky's the limit. The Guerilla Chefs are a group united by a common attitude...

The clock is slowly ticking down. Two minutes left, and nowhere near all 100 dishes are ready. A young woman and...

Sunday at the flea market. Throngs of early risers are wandering around the lot, munching on greasy chicken courtesy of the...

An interview: with Olaf Hohmann, a member of the board of management at EHI, a scientific retail institute with around 800...

Plant-based foods have stepped out of the shadow of the age-old meat-vs-fish question, and are finally enjoying the limelight in menus,...

Udelv, a San Francisco-based startup, is offering the world’s first fully autonomous delivery service. It’s a race against time, though -...

Bakeries have many of the essential ingredients to serve hot dishes as well as pastries, a move that could boost customer...

Anthony Sarpong is always good for a surprise or two. The 37-year-old Ghanaian-born chef has a reputation for being a culinary...

The Compass Group is the world’s largest catering corporation, with around 14,500 employees in Germany alone. Besides having its own food-service...

Positive online reviews are the lifeblood of many restaurant businesses, but what if they’re not real? KTCHNrebel reports on why reviews...

Choices, choices! Customers may agonize over what to order, but for chefs, it’s the menu itself that feels like a decision-making...

Experiential flagship restaurants can both boost customer spending and provide a pipeline of innovation for QSR brands, as KTCHNrebel reports.

I’ll call an Uber! - A few years ago, most of us only heard that phrase on American TV shows, but...

Mauro Colagreco, an Argentinian chef with Italian roots in France, is living his best life. His restaurant, Mirazur, and its gardens...

Up on the High Alpine Road in Hochgurgl, Austria, Basilius Praxmarer runs Top Mountain Crosspoint, a combination restaurant, toll station, motorcycle...

Food delivery means eating what you want, wherever and whenever you want it. It’s a huge market already, and these days,...

As any third-grader can probably tell you, the Earth is unique, and it’s a perfect place to live. So why wouldn’t...

Burning ideas. Swedish chef Niklas Ekstedt is singlehandedly creating a countertrend to modern cuisine, wowing diners with near-forgotten techniques and food...

Generation Z in the restaurant world – Economist and author Prof. Christian Scholz advises employers on what really matters. KTCHNRebel sat...

Some people think of gardening as a hobby for little old ladies, and the words “garden party” conjure up mental images...

Many know it as the warm drink from their local running sushi restaurant: Brian Polen and Brandon Doughan have reinvented the...

Serving time: At The Clink, prison inmates serve gourmet meals... Inside the restaurant, cell phones and purses are forbidden. No alcohol...

Vegan burgers that look, taste and sizzle like the real thing, are proving a boom to restaurant operators. As costs come...

What do top chefs do when they’re booked solid, but then evening comes and their tables are empty? No-shows can be...

France meets Southeast Asia: Julien Royer was a guest chef at Hangar-7 – and celebrated the best of two worlds with...

Caterers must deliver a healthier, more diverse food offer than ever to a backdrop of rising costs and a shrinking labour...

It’s a challenge unlike any we’ve ever faced: Our use of natural resources and our intense focus on just a few...

Right now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant...

In Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Tim Raue...

A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is...

The 25hours hotel chain is opening a new location in Paris, marking its first venture outside of the German-speaking world. CEO...

An American classic is getting a makeover in Berlin: Björn Swanson’s THE DAWG is taking hot dogs to new culinary heights....

Results from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key...

Bangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high...

An interview with Jan Smeets, Recipe for Concept. Restaurant & Bar Concept Development. The Dutchman is one of the most experienced...

New York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically...