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- Healthy workers, healthy planet: how Eurest encourages healthy nutrition and sustainability in catering
Rees Bramwell, head of nutrition and sustainability with workplace foodservice provider Eurest, tells KTCHNrebel about the key elements to encourage healthy...
June 5, 2023 - Gastronomy under pressure and how pressure cooking can help
At times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a...
May 30, 2023 - Seven tips for successful outdoor dining
As the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching...
May 25, 2023 - Keyword: e-fueling station – what about the gastronomic options?
What is the current situation with regard to the supply of and from e-fueling stations worldwide? Are e-charging and gastronomy a...
May 24, 2023 - Unstoppable momentum? Moving the food delivery flywheel
Food delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is...
May 23, 2023 - Dom Fernando’s restaurant Paradise in London: The new Sri Lankan cuisine
Dom Fernando’s London restaurant Paradise is redefining Sri Lankan cuisine. Why this is pretty brutal – and why his training as...
May 16, 2023 - Vegan, 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...
May 15, 2023 - Plant-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....
May 10, 2023 - Dynamic 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....
May 5, 2023