Simone Schmid

Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings...

Alex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human...

Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel...

Restaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of...

With his restaurant Maaemo, Esben Holmboe Gang has revolutionized Norway’s gastronomy and is bringing New Nordic Cuisine to the world. Here's...

Artificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and...

At Ukiyo in Munich, both body and mind can find peace thanks to the unique interior concept.

Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising –...

For a long time, food service was a male-dominated industry. However, an increasing number of women are now fighting for their...

Behind the local exotics food trend are experimental farmers and start-ups who are growing and cultivating exotic food in places you...

Earlier this year Turkish chef Ebru Baybara Demir was named as the recipient of the prestigious Basque Culinary World Prize for...

A lot can go wrong when opening a restaurant. But these are the five most common gastronomic mistakes that really need...

According to a study by the University of Bonn, to continue feeding humanity in the future, we would have to reduce...

Far too much food in the gastronomy industry still ends up in the trash. How artificial intelligence (AI) can drastically reduce...

Martín Berasategui has been shaping Spain’s rise to a culinary world power for almost 50 years – and is breaking all...

As labor woes continue, chefs share some of their strategies for keeping up staffing levels.

With legislation on food allergies tightening up around the world, what can hospitality businesses do to ensure compliance and customer satisfaction?

Our love for smoke-cooked food remains unsated for many millennia. However, smoking food well conventionally can take years of experience. But...

Supermarkets are increasingly relying on gastronomy, especially in the USA. The aim is to turn shopping into an experience and an...

Called “the single greatest advancement in cooking technology in decades” by Heston Blumenthal, sous-vide cooking has become an essential mainstay in...

Food courts are winning the hearts and palates of foodies all over the world. Why this phenomenon is expected to have...

Anyone can describe what a particular food must look like to be perfect. For example, the lovely, deep green of broccoli...

At first glance, it seems just like an inconspicuous speaker. At second glance too. Yet Alexa has long since conquered our...

Hardly anything is as important in a child's development as nutrition. School meals in particular play an important role here –...

Lots of time, lots of onion: Gaurav Bajaj and Kiran Mazumdar believe they have found the formula for success for high-end...

Among other things, what the pandemic has done the restaurant industry is evident from the number of no-shows recorded: Restaurateurs have...

Hanni Rützler’s “Food Report 2024” is here and is leading restaurants into the future with the food trends for 2024. This...

Blockchain technology can throw light on the provenance of the food served in foodservice businesses and restaurants, offering reassurance to chefs...

David Muñoz, chef at the DiverXO restaurant in Madrid, is the most unfettered chef in the world – and is currently...

What does someone who is at the top of the culinary game do? Exactly, they move all the way down under:...

Seasonal and particularly local – that’s the motto of chef Tomas Lidakevicius at Turnips. After all, he only cooks with ingredients...

For, Giuseppe Parisi, food was “at the heart” of his Italian childhood. The same sentiment rings true of his career. He...

To be successful, you need good leaders, especially in an industry as stressful, albeit wonderful, as the restaurant industry. Whether a...

In TrendTalk 12, the panel of experts of Rational’s TrendTalk looked to the future – the technological changes that are happening...

Hardly anyone celebrates and presents food as skilfully and deliciously as Mélanie Serre. At Elsa restaurant in Monte-Carlo Beach, the young...

Since time immemorial, a familiar setting has characterized work processes in the professional kitchen: A heat source, plus utensils and pots...

At Le Bon Nosh in Atlanta, Georgia, Forough Vakili focuses on local and seasonal produce. The Iranian-born chemical engineer tells KTCHNrebel...

If corona has brought us anything positive, it’s the fine-tuning of our online skills. In many cases, coming across convincingly on...

Austria’s youngest star chef Anna Haumer is now an expert in employer branding at Zoku, a hybrid hotel concept that sets...

Photo bans in restaurants can annoy many guests. But why do restaurateurs choose to do this? And what does this mean...

It's not a peek into a crystal ball, but rather a promising scenario for the future based on data, data, data....

A concept which is already well-known in the hotel and travel industry now also seems to be gaining a foothold in...

For guests at Uma in Barcelona, a very special gastronomic experience awaits. You see, chef Iker Erauzkin doesn't simply cook: his...

Rees Bramwell, head of nutrition and sustainability with workplace foodservice provider Eurest, tells KTCHNrebel about the key elements to encourage healthy...

At times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a...

As the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching...

What is the current situation with regard to the supply of and from e-fueling stations worldwide? Are e-charging and gastronomy a...

Food delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is...

Dom Fernando’s London restaurant Paradise is redefining Sri Lankan cuisine. Why this is pretty brutal – and why his training as...

The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that...

Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years....

The world of gastronomy has never been more colorful than it is today. Despite all the adversity of the last few...

In 2023, Salam Dakkak was named the best female chef in the Middle East and North Africa. Her recipe for success...

Dining innovations are taking gastronomy further than ever before – from the heights of Peru’s mountain scapes to underwater in Bali,...

Unfriendly and visibly annoyed waiters are usually a no-go and why you wouldn't want to go to a place again. Not...

Up to 70 % of energy is wasted in commercial kitchens. KTCHNrebel present six strategies, from equipment choice to menu design,...

He already had two stars; in 2022, Michelin testers honored British chef Simon Rogan with the third for his restaurant L'Enclume,...

Carlos Gaytán made gastronomic history as the first Mexican chef ever awarded a Michelin star. Today, he is considered the most...

Today we could finally cut our "launch cake"!

Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may...

Farm to Table is not a new concept. International projects, however, are driving the trend to the max – including hydroponic...

She learned her trade in Lucerne and then worked as a chef in Mexico, Australia and the USA. Today, Nadine Wächter-Moreno...

Everyone loves it, the cuisine like in 1001 nights. It is colorful and cheerful, spicy and imaginative, diverse and delicious and...

The Chilean chef has had an arduous journey, but today he finds himself among the world’s best chefs. He tells Tina...

With the pandemic seemingly behind us, the foodservice sector is ready to embrace a boom in social dining and once again...

Vegan burgers have long been a featured product and an important component of many snack concepts – and not just vegan...

Combining the personal and the commercial, social influencers have become a powerful marketing tool. Five foodservice influencers are leveraging LinkedIn to...

With award-winning Norwegian chef Heidi Bjerkan, food and farmers come in first. Although she keeps her own cooking unassumingly in the...

Due to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for...

With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications...

Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.

Having inspired more than a million participants over nearly 10 years, Veganuary offers consumers and operators alike the opportunity to try...

If the last couple of years have been remembered as ‘the year of the pivot’ or ‘the year of challenge’ for...

For connoisseurs, every fine morsel is worth the cost. Whether it’s spectacular locations or world-class chefs, the most expensive restaurants are...

Nashi pears: The fruit with a sweet and aromatic taste and a double name

An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking...

It’s a timeless tradition: On December 31 at the stroke of midnight, champagne corks pop all over the world both at...

Filipino chef J. Gamboa has raised the gastronomy of his home country to international level – with great skill, tireless...

She is an Instagram pro, a food designer with a Bachelor’s degree in Gastronomy and a Master’s degree in Food &...

With a growing consumer appetite for delicious healthy food, Poke House has been serving up poke bowls in its uniquely styled...